Ingredients
Scale
Dry:
- 2 ½ cups flour
- 1 tbsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet:
- 1 cup vegetable oil
- 1 cup light brown sugar
- ½ cup white sugar
- 4 eggs
- ½ cup applesauce
- 2 tsp vanilla extract
Other:
- 3 cups grated carrots
- ½ cup chopped pecans
Frosting:
- 2 (8oz) packages cream cheese, softened
- 1 cup butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×9 inch pans or a 9×13 inch pan.
- Dry ingredients: In a large bowl, whisk flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
- Wet ingredients: In another bowl, whisk together oil, sugars, eggs, applesauce, and vanilla.
- Combine: Pour wet ingredients into the dry ingredients and mix until just combined.
- Fold-ins: Gently fold in the grated carrots and chopped pecans.
- Bake: Divide batter evenly between pans. Bake 25-30 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.
- Frosting: Beat softened cream cheese and butter until smooth. Add vanilla and powdered sugar one cup at a time until desired consistency is reached. Frost cooled cake(s).
Notes
- Shred carrots with the smaller holes of a box grater for finer texture.
- For a richer flavor, toast the pecans before chopping.
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 579kcal
- Sugar: 68g
- Sodium: 471mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 92g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg