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by Yumzy
Elevate your baking repertoire with this incredibly moist, spice-forward carrot cake featuring a bright citrus-infused cream cheese frosting. This refined version balances natural sweetness with a tender crumb, making it the perfect centerpiece for any gathering.
Whisk together the flour, brown sugar, baking soda, ginger, nutmeg, and salt in a large mixing bowl until combined.
In a separate vessel, whisk the oil, applesauce, and eggs until emulsified, then fold into the dry ingredients.
Gently incorporate the grated carrots, sultanas, and pecans by hand until evenly distributed.
Divide the batter into two greased 8-inch round cake pans and bake at 177 °C (175 °C) for 35-40 minutes.
Prepare the frosting by whipping the cream cheese, butter, and orange zest until fluffy, then gradually add the powdered sugar.
Once the cakes are completely cool, frost the layers and top with additional toasted pecans.
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