Zesty Spiced Carrot & Golden Sultana Layer Cake

Whisk together the flour, brown sugar, baking soda, ginger, nutmeg, and salt in a large mixing bowl until combined.

💡 Tip: Sift the flour twice to ensure an exceptionally light texture.

In a separate vessel, whisk the oil, applesauce, and eggs until emulsified, then fold into the dry ingredients.

💡 Tip: Do not overmix; stop as soon as the flour streaks disappear.

Gently incorporate the grated carrots, sultanas, and pecans by hand until evenly distributed.

💡 Tip: Use a box grater for carrots to ensure they soften perfectly during the bake.

Divide the batter into two greased 8-inch round cake pans and bake at 350°F (175°C) for 35-40 minutes.

💡 Tip: A skewer inserted into the center should come out clean when the cake is fully set.

Prepare the frosting by whipping the cream cheese, butter, and orange zest until fluffy, then gradually add the powdered sugar.

💡 Tip: Beat on high speed for at least 3 minutes to achieve a professional, silky finish.

Once the cakes are completely cool, frost the layers and top with additional toasted pecans.

💡 Tip: Cooling the cake layers completely before frosting prevents the cream cheese from melting.