Ingredients

The following ingredients have 20 Servings
  • 2 cups (283g) all-purpose flour ((scoop and level to measure))
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup (200g) granulated sugar
  • 2/3 cup (150g) packed light-brown sugar
  • 3/4 cup (175ml) vegetable oil or canola oil
  • 1/2 cup (125g) applesauce
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups (340g) peeled finely shredded carrots ((from about 1 lb))
  • 1/2 cup finely chopped pecans, (or more if covering entire cake)
  • Carrots cut into miniature carrots and carrot tops, (for decoration (optional))
  • 12 oz. (340g) cream cheese, (nearly at room temperature)
  • 3/4 cup (170g) unsalted butter, (nearly at room temperature)
  • 1 tsp vanilla extract
  • 5 cups (625g) powdered sugar

Instruction

  • Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
  • In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds set aside.
  • In a large mixing bowl whisk together granulated sugar and brown sugar while breaking up any clumps of brown sugar with fingertips as needed.
  • Add in oil, applesauce, eggs and vanilla and using an electric hand mixer blend mixture until combined. 
  • Blend in flour mixture then mix in carrots. Pour batter onto prepared baking sheet and spread into an even layer.
  • Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 27 minutes. 
  • Let cake cool completely. Then frost with cream cheese frosting, sprinkle with pecans and carrot decoration just before serving.
  • Store cake in refrigerator.