I love this carrot cake recipe. I top it with a cream cheese and mascarpone frosting and it’s like a little bit of heaven. This recipe can be mixed with an electric mixer or by hand.
I think this recipe works the best when you use your kitchen scale and weigh all the ingredients instead of trying to measure it by cups. Nuts, carrots and brown sugar are especially hard to get right with a measuring cup.
Preheat oven to 300°F/150°C/Gas Mark 2. Spread the pecans on a large baking sheet with sides and toast in the oven for 8 minutes. Remove from the oven and allow to cool.
Turn the oven up to 350°F/180°C/Gas Mark 4. Prepare two 9-inch cake pans by using cooking spray or coconut oil and dust with flour. Line the bottom with a circle of parchment paper.
In a large bowl, combine the brown sugar, granulated sugar, butter, eggs, applesauce and vanilla. Mix until thoroughly combined and smooth. Set aside.
In another large bowl sift flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually stir the sifted dry ingredients into the wet ingredients. Mix well but do not over beat.
Stir in the grated carrots and nuts and combine throughly with a large spatula.
Divide the mixture between the 2 cake pans or scoop into cupcake cups.
Bake in preheated oven for 30-35 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely in the pans set on a wire rack.