This is the best carrot cake ever. It has a great spice flavour, a super moist crumb, and a smooth cream cheese filling. For a stronger taste, use brown sugar and toasted nuts.
– 2 cups (260g) chopped pecan – 1 and 1/2 cups (300 gram) packed light or dark brown sugar – 1/2 cup (100 gram) granulated sugar – 1 cup (240ml) vegetable oil or canola oil – 4 large egg – 3/4 cup (133 gram) smooth unsweetened applesauce – 1 teaspoon pure vanilla extract – 2 and 1/2 cups (312 gram) all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 and 1/2 teaspoons ground cinnamon – 1 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground clove – 2 cups (260 gram) grated carrots (about 4 large) Cream Cheese Frosting – 16 ounces (452 gram) full-fat brick cream cheese – 1/2 cup (8 Tbsp; 113 gram) unsalted butter – 4 cups (480 gram) confectioners’ sugar – 1 and 1/2 teaspoons pure vanilla extract – Pinch of salt, to taste