Servings: 16 slices 2 cups all-purpose flour, *measured correctly 1 cup granulated sugar 1/2 cup packed light brown sugar 2 tsp baking soda 1 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/4 tsp ground cloves, optional 1/2 tsp fine sea salt 1 cup extra light olive oil, or vegetable or canola oil 4 large eggs, room temperature 3/4 cup applesauce, or drained crushed pineapple 3 cups finely grated carrots, 14 oz or 6 medium carrots 1 cup pecans, chopped, plus more to garnish, optional 3/4 cup golden raisins, or regular raisins, optional 1 recipe Cream Cheese Frosting
How to Make Carrot Cake: Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.
In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.
In a second mixing bowl, whisk together the wet ingredients: oil, eggs and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.
Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated. Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Divide dough in to two round baking pans and bake at 350˚ for 30-35 min or until toothpick comes out clean (mine was perfect at 30 min). Let cake layers cool in their cake pans for 10 minutes then remove from pans and cool to room temp on a wire rack before slicing layers in half. ENJOY