I’ve blended a few recipes over the years and these are the best portions I’ve found for a delicious not too dense not to fluffy cake. Like a zucchini bread or banana bread consistency. It’s just perfect! PS. This tastes WAY better the next day. OMG SO GOOD! Have fun!
INGREDIENTS:
1 cup of chopped pecans (you’ll toast them. Add more if you really like pecans!)
1 and 1/4 cup of brown sugar (I used dark)
1/2 granulated sugar
1 cup vegetable oil
4 large eggs
3/4 cup applesauce (I used cinnamon flavored)
1 tsp vanilla extract
2 and 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp (or less) of ground clove
10 oz or 1 and 1/4 cup of fresh grated carrot (if you buy pre-grated or shredded, cook it down in a pan for 2-3 minutes with 1 tsp of butter to soften, otherwise you’ll end up with crunchy carrots in your cake)
DIRECTIONS:
Toast the pecans by heating oven to 300°F (149°C). Spread out the chopped pecans on a baking sheet and toast in the oven for 8-10 minutes. Remove from the oven and set aside. Set oven to 350°F (177°C). Line 13×9 baking pan with parchment paper. Set aside.
In a medium bowl, whisk brown sugar, sugar, oil, eggs, applesauce, and vanilla extract until combined. You don’t want any brown sugar lumps.
In a larger bowl, mix remaining dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove).
Pour the wet ingredients from medium bowl into the large bowl of dry ingredients and mix together with a spatula. The batter may seem a little more liquid than a box mix would feel. This is okay.
Mix in the carrots and most of the toasted pecans (save some to sprinkle on top). Pour the batter into your prepared baking pan.
Cook times below: One 13×9 pan – 40-50 minutes Two 9″ cake pans – 30-35 minutes Three 8″ cake pans – 22-24 minutes
Test the center of the cake with a toothpick or knife. If it comes out clean then your cake is done. If not, continue to bake until utensil comes out clean. When cakes are done, remove from oven and allow to cool in the pans. I placed mine on a wire rack to speed the process along. Once cooled, remove from pan and enjoy!!!
If you want to go all out, I recommend cream cheese icing. To be honest, this bread is already sweet enough for me but if you want decadent, go live your best life one slice at a time!!! <3
