Carrot Cake Recipe
 
 
Ingredients
  • CAKE INGREDIENTS
  • 3 cups of CHOPPED PECANS
  • 1½ cups of PACKED DARK BROWN SUGAR
  • ½ cup of SUGAR
  • 1 cup of VEGETABLE OIL
  • 4 LARGE EGGS
  • 1 teaspoon PURE VANILLA EXTRACT
  • ¾ cup of UNSWEETENED APPLESAUCE
  • 2½ cups of ALL PURPOSE FLOUR
  • 2 teaspoons BAKING POWDER
  • 1 teaspoon BAKING SODA
  • ½ teaspoon SALT
  • 1½ teaspoon GROUND CINNAMON
  • 1 teaspoon GROUND GINGER
  • ¼ teaspoon GROUND CLOVES
  • ¼ teaspoon GROUND NUTMEG
  • 2 cups of GRATED CARROTS (4-5 large carrots)
  • FROSTING INGREDIENTS
  • 16 ounces of REGULAR CREAM CHEESE (Softened)
  • ½ cup of UNSALTED BUTTER (SOFTENED)
  • 2-3 tablespoons of HEAVY CREAM
  • 1 teaspoon PURE VANILLA EXTRACT (get the good stuff)
  • 4 cups of CONFECTIONERS SUGAR
  • Pinch of SALT
Instructions
  1. TOAST PECANS
  2. Preheat oven to 300 and toast CHOPPED PECANS on baking sheet lined with parchment paper or a silicone baking mat. Toast for 7 to 8 minutes remove from oven and allow to cool
  3. Preheat oven to 350 degrees and spray two 9 inch cake pans with non stock spray and set aside
  4. MIX WET INGREDIENTS FOR CAKE
  5. In a large bowl, whisk together granulated white sugar, dark brown sugar, eggs (one at a time), oil, applesauce and pure vanilla extract until combined. It should be smooth with no lumps. Set aside
  6. MIX DRY INGREDIENTS FOR CAKE
  7. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger, cloves and nutmeg.
  8. MIX WET AND DRY INGREDIENTS TOGETHER
  9. Pour the wet ingredients from bowl #1 into the dry ingredients in bowl #2 and mix until just combined
  10. Fold in the carrots and 1 cup of the toasted pecans
  11. Pour or spoon batter evenly into the prepared cake pans
  12. Bake for 30 to 35 minutes or until inserted toothpick in center comes out clean
  13. Cool cakes completely in the pans on a wire rack
  14. Place cooled cakes in fridge for 10 minutes before you frost cakes
  15. MAKE FROSTING
  16. In a large bowl using a handheld mixer (or stand mixer with paddle attachment) beat the cream cheese and butter together on medium for approximately two minutes until smooth
  17. Slowly add the confections sugar one cup at a time until incorporated with already mixed butter and cream cheese. Add 1 tablespoon of heavy cream and 1 tablespoon of vanilla and beat an additional two minutes on high. If too thin add a tiny bit of sugar and if too thick add a tiny bit of cream until desired consistency is achieved. If too sweet tasting add a smidge of more salt.
  18. ASSEMBLE CAKE AND FROST
  19. Using a serrated knife layer off the top of the cake to create a flat surface
  20. Take first layer and put on cake stand and evenly cover the top with frosting. Add the second layer of cake on top of first and spread remaining frosting over tops and sides.
  21. Decorate the top and sides with remaining toasted pecans using your hands if necessary to press them into the frosting
  22. ENJOY!!! ENJOY!!! ENJOY!!!!
Recipe by MAN WITH PAN at https://manwithpan.com/classic-carrot-cake-recipe/