Sallys Baking Addiction My Favorite Carrot Cake
INGREDIENTS
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3 cups (390g) Diamond of California chopped pecans or pecan pieces (1 cup for cake, 2 cups for garnish)
3 cups (390g) Diamond of California chopped pecans or pecan pieces (1 cup for cake, 2 cups for
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1 and 1/2 cups (300g) packed light or dark brown sugar (I prefer dark)
1 and ½ cups (300g) packed light or dark brown sugar (I prefer dark)
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1/2 cup (100g) granulated sugar
½ cup (100g) granulated sugar
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1 cup (240ml) vegetable or canola oil
1 cup (240ml) vegetable or canola oil
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4 large eggs
4 large eggs
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3/4 cup (133g) smooth unsweetened applesauce1
¾ cup (133g) smooth unsweetened applesauce1
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1 teaspoon vanilla extract
1 teaspoon vanilla extract
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2 and 1/2 cups (312g) all-purpose flour ( spoon & leveled)
2 and ½ cups (312g) all-purpose flour ( spoon & leveled)
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2 teaspoons baking powder
2 teaspoons baking powder
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1 teaspoon baking soda
1 teaspoon baking soda
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1/2 teaspoon salt
½ teaspoon salt
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1 and 1/2 teaspoons ground cinnamon
1 and ½ teaspoons ground cinnamon
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1 teaspoon ground ginger
1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
¼ teaspoon ground nutmeg
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1/4 teaspoon ground cloves
¼ teaspoon ground cloves
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2 cups (260g) grated carrots (about 4 large)
2 cups (260g) grated carrots (about 4 large)
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16 ounces (450g) full-fat cream cheese, softened to room temperature2
16 ounces (450g) full-fat cream cheese, softened to room temperature2
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1/2 cup (115g) unsalted butter, softened to room temperature
½ cup (115g) unsalted butter, softened to room temperature
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4 cups (480g) confectioners' sugar
4 cups (480g) confectioners' sugar
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2-3 Tablespoons (30-45ml) heavy cream
2 to 3 Tablespoons (30 to 45ml) heavy cream
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1 teaspoon vanilla extract
1 teaspoon vanilla extract
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pinch salt
pinch salt
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