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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 (1/2 recipe 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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