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Carrot/Zucchini Cake | Sally's Baking Addiction

Ingredients

• 2 cups (260g) chopped pecans/walnuts (1 cup for cake, 1 cup for garnish. Nuts are optional. )*
• 1 and 1/2 cups (300g) packed light or dark brown sugar (I use 250 g)
• 1/2 cup (100g) granulated sugar (I use 50 g)
• 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (260g) grated carrots (about 4 large), or zucchini (really good)
• Cream Cheese Frosting (use only 1/2 recipe for plenty of frosting)
• 16 ounces (450g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

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