Some recipes come and go. This one stays.
It’s the kind of carrot cake that shows up at birthdays, Easter dinners, and random Tuesday nights when you just need a slice of something good. It’s moist without being heavy, spiced just right, and topped with that tangy cream cheese frosting that makes everything better. And yes—there are pecans. Lots of them.
Save this one. You’ll thank yourself later.
What You’ll Need
For the Cake:
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2 cups (260g) chopped pecans (1 cup goes in the cake, 1 cup goes on the cake—nuts are optional, but highly recommended)
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1 and ½ cups (300g) packed light brown sugar
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½ cup (100g) granulated sugar
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1 cup (240ml) vegetable oil (or melted coconut oil)
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4 large eggs, at room temperature
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¾ cup (170g) unsweetened applesauce
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1 teaspoon vanilla extract
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2 and ½ cups (310g) all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 and ½ teaspoons ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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3 cups (about 3 medium carrots) finely grated carrots, packed
For the Cream Cheese Frosting:
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8 ounces (226g) cream cheese, softened
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½ cup (113g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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1 teaspoon vanilla extract
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Pinch of salt
For Garnish:
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The remaining 1 cup chopped pecans (toasted if you’re feeling fancy)
see continuation on the next page
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