Grate your carrots, and set aside. Click here for our favorite grater, if you are looking for an upgrade. I mean, come on. It has a measuring function on the bottom. What more could you ask for!? 🙂
TOAST YOUR NUTS: Preheat oven to 300 degrees. Spread your pecans (or walnuts, whatever you choose) on a baking sheet lined with parchment paper. Bake for 10 minutes. Let cool completely.
MAKE YOUR CAKE: Preheat oven to 350 degrees. Spray 3 9-inch round cake pans with non-stick baking spray. Line with parchment paper (you can buy some amazing pre-cut round sheets here!). Spray again with non-stick baking spray. Set aside.
In a large bowl, combine your dry ingredients: flour, baking powder and baking soda, salt, and spices. Set aside.
In another large bowl, whisk together your sugars, applesauce, oil, and vanilla in a large bowl.
Add your wet ingredients to your dry ingredients, and fold in until combined. No need to over-stir.
Fold in your grated carrots and 1 cup of the toasted nuts.
Pour batter evenly into your three 9-inch round cake pans.
Bake for 22 – 25 minutes, checking with a toothpick if cooked through. Let cakes cool completely before frosting and assembling your cakes.
MAKE YOUR FROSTING: In a stand mixer (or using a hand mixer) beat the cream cheese and unsalted butter together until smooth for about 3 minutes. Add in your confectioner’s sugar, 1 cup at a time. Finish by adding in your milk and vanilla. Beat for about 3 minutes on medium-high speed until consistency is to your liking. If frosting is too thick, add more milk. If too thin, add more confectioner’s sugar until consistency is right.
ASSEMBLE YOUR CAKE AND FROST: Place 1 9-inch round cake on top of a cake stand. Cover the top with cream cheese frosting and smooth out. Then, top with a second 9-inch round cake, and add more frosting, smoothing out the second layer. Add the third and final 9-inch cake round layer on top, and add remaining frosting to the top and down the sides. We decided to let the cake be a little bit “naked” for a rustic look, but frost to your liking. Garnish on top with your remaining toasted nuts.
Place your finished cake in the refrigerator until ready to serve (I suggest chilling it for at least 30 minutes). Cut and serve!
