My Favorite Carrot Cake Recipe

Serves 12

2 hrs 30 min + cooling

A three-layer spiced carrot cake with cream cheese frosting, studded with toasted nuts and topped with a tangy buttercream.

prepPreheat oven to 300°F / 149°C
prepLine baking sheet with parchment paper or silicone mat
prepGrease two or three 9-inch cake pans with nonstick spray, line with parchment rounds, grease parchment
1 cup / 130 g chopped pecans or walnuts (for cake)	Toast nuts 300°F / 149°C, 6–8 min					Level cake tops, layer with frosting & garnish nuts	Chill 20 min before slicing
1 1/2 cups / 300 g packed light or dark brown sugar	Whisk wet ingredients until combined	Fold wet into dry, then fold in carrots & cake nuts	Divide batter into prepared pans	Bake 350°F / 175°C, 20–35 min until toothpick clean	Cool in pans 1 hr, then on rack until completely cool
1/2 cup / 100 g granulated sugar
1 cup / 226 g vegetable oil (or melted coconut oil)
4 large eggs, at room temperature
3/4 cup / 180 g smooth unsweetened applesauce
1 teaspoon pure vanilla extract
2 1/2 cups / 313 g all-purpose flour (spooned & leveled)	Whisk dry ingredients together
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups / 260 g grated carrots (about 4 large)
16 oz / 452 g full-fat brick cream cheese, softened	Beat cream cheese & butter until smooth, 2 min	Add confectioners sugar, vanilla & salt; beat 3 min
1/2 cup / 113 g unsalted butter, softened
4 cups / 480 g confectioners' sugar
1 1/2 teaspoons pure vanilla extract
pinch of salt, to taste
1 cup / 130 g chopped pecans or walnuts (for garnish)

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