Classic Carrot Cake

cakebycourtney.com

Val Morand

subheading: FOR THE CAKE:

1 cup (218 g) vegetable or canola oil

½ cup (125 g) applesauce can substitute with crushed pineapple

1 cup (220 g) packed brown sugar

1 cup (200 g) granulated sugar

6 eggs at room temperature

2 tsp. (8.4 g) vanilla extract

3 cups (360 g) all purpose flour

2 tsp. (5.3 g) ground cinnamon

½ tsp. (1.2 g) ground nutmeg

¼ tsp. (.8 g) ground ginger

¼ tsp. (.8 g) ground cloves

1 Tbsp. (10 g) baking powder

1 tsp. (4 g) baking soda

1 tsp. (5.6 g) salt

4 cups (400 g.) freshly grated carrots

subheading: FOR THE BUTTERCREAM:

1 ½ cups (339 g) unsalted butter slightly cold

6 oz. cream cheese slightly cold

4 to 5 cups powdered sugar measured and then sifted

3 tbsp. (45 g) heavy whipping cream or milk

1 tsp. (4.2 g) vanilla extract

pinch of salt

Toasted pecans (chopped) for layers and the top.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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