This recipe yields one sheet pan, eight 4” tins, three 6” tins, two 8” tins, or three dozen cupcakes.

2c flour (300g)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 heaping tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

4 eggs

3/4c vegetable oil (160g)

1/2c applesauce (150g) *unsweetened is best

1c granulated sugar (210g)

3/4c brown sugar (155g)

1 tsp vanilla paste (or 2 tsp vanilla extract)

3c grated carrots (350g, which is 1 small bag of baby carrots, or 5-6 large carrots)

1/2c chopped walnuts (60g)

1/2c chopped pecans (60g)

Cream cheese frosting:

8oz (1 pack) cream cheese, room temp

1c unsalted butter, room temp

2-3c powdered sugar

1. Chop the nuts in a food processor for a couple of seconds (don’t chop them too fine—if they turn into a powder, they’ll make the sponge dense.) Place on a baking tray on parchment paper and toast at 350 for a couple of minutes. They should be slightly browned and fragrant.

2. I chop a small bag of baby carrots in the food processor. Chop as fine or chunky as you want.

3. Combine the flour, baking powder, soda, salt, and spices.

4. In a separate bowl, combine the wet ingredients and sugars.

5. Once the wet ingredients are mixed, add the dry mix.

6. Fold in the toasted nuts and carrot chunks.

7. I prefer to bake this on a sheet pan, but whatever size pan you choose to use, ensure it is prepared with grease spray and parchment. Bake at 350 for the following:

Sheet pan: 27-28 minutes / 4”: 25-27 min / 6”: 30-35 min / 8”: 34-38min / Cupcakes: 19 minutes

Frosting:

1. In a stand mixer, cream the butter for about 5 minutes with the paddle attachment. Then add the cream cheese and cream for another 5 minutes.

2. Turn the mixer off and add the sugar in 1/2c increments, start on a slow speed and after scraping the sides, mix on med-high for at least 5 minutes. I prefer less sugar, but if you need a buttercream that is firmer, then you will want to add more sugar.

3. Keep the frosting chilled until ready to frost.