Carrot cake

This is the best carrot cake ever, thanks to its amazing spice taste, incredibly moist texture, and smooth cream cheese icing. For a more complex flavor, use roasted pecans and brown sugar.

Ingredients for carrot cake

1.  1 cup (260g) and 1 cup (for the cake and garnish) of finely chopped pecans. Nuts are not required.)
2. 225 grams (one and a half cups) of packed light or dark brown sugar
3. 100g or half a cup of granulated sugar
4. One cup (240 milliliters) of canola or vegetable oil (or melted coconut oil)
5. Four big eggs
6. 3/4 cup, or 133 grams silky applesauce without sugar
7. One-tspn pure vanilla extract
8. Two and a half cups (312g) of all-purpose flour, leveled and spooned
9. two tsp powdered baking
10. One tsp baking soda
11. Half a teaspoon of salt
12. one and a half tablespoons of cinnamon powder
13. one tsp finely chopped ginger
14. 1/4 teaspoon of nutmeg, ground
15. 1/4 tsp ground  cloves
16. Grated carrots, 2 cups (260g) (approximately 4 large)

Cream Cheese Glaze

1. 16 ounces (452 grams) brick-cream cheese with full fat, loosened to room temperature
2. 1/2 cup (113g; 8 Tbsp) room-temperature softened unsalted butter
3. Four cups, or 480 grams confectioners’ sugar
4. A touch of salt, to taste,
5. and one and a half teaspoons of pure vanilla extract

Guidelines for carrot cake

• Prepare the cake: Turn the oven on to 300°F, or 149°C. Use silicone baking mats or parchment paper to line a sizable baking sheet. On the sheet, distribute the chopped pecans and toast for seven to eight minutes. Take out of the oven and give it ten to fifteen minutes to cool.
• Preheat the oven to 350°F, or 177°C. Grease two or three nine-inch cake pans. Next, line the pans with rounds of parchment paper and brush the paper with grease. Cakes benefit from parchment paper.
• smoothly come free of the pans. (If this helps, check out the video and post about using parchment paper circles for cakes.)
• In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until well blended and no lumps of brown sugar remain. Mix the flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a separate large bowl. After adding the wet components to the dry ingredients, mix them together just until they are incorporated, using a wooden spoon or rubber spatula. Stir in 1 cup of the toasted nuts and the carrots. (The remaining pecans are used as garnish.)
• Evenly pour or spoon the batter into the cake pans. Bake for 20 to 24 minutes if using three cake pans. For 30 to 35 minutes, bake if using two cake pans. Examine the middle using a toothpick. The cakes are done if it comes out clean. If not, bake until well done. Avoid overbaking. Let the cakes cool fully in the pans placed on a wire cooling rack. The cakes have to cool completely before icing and putting together.

Prepare the frosting:

• Beat cream cheese and butter in a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment on medium-high speed until smooth, about 2 minutes. Mix in the vanilla extract, confectioners’ sugar, and a small amount of salt. Beat gently
• To assemble and frost, start by layering off the tops of the cakes with a broad serrated knife or cake leveler to get a smooth surface.
• One cake layer should be placed on a serving plate, cake stand, or cake turntable.
• Apply frosting to the top in an even layer.
• Add extra frosting to the top of the second layer, followed by the third layer.
• Drizzle the remaining icing over the sides and top.
• Arrange the remaining roasted pecans on the cake’s top and sides. Before slicing, the cake should be chilled for at least 15 to 20 minutes. When cutting, this aids in the cake’s structure retention.
• Leftover frosted cake can be kept in the fridge for up to five days if it is properly covered.