+For the cake
°250 g pecan nuts (half inside the cake, the other as a decoration on the cake)
°300g brown sugar
°240 ml oil (sunflower here)
°130g applesauce (no added sugar)
°2 teaspoons liquid vanilla extract (not the imitation)
°1 packet of baking powder
°1 teaspoon sodium bicarbonate
°½ teaspoon of salt
°1 + ½ teaspoons ground cinnamon
°½ teaspoon of 4 spice mix
°¼ teaspoon powdered ginger
°250 g freshly grated carrots (not those bought ready-made!))
+For the cream cheese frosting
°450 g of Philadelphia cream cheese (1 box and a half of XL format)
°115 g butter at room temperature, diced (take it out of the fridge 30 minutes before)
°450g icing sugar
°1 tablespoon of liquid cream
°1 teaspoon liquid vanilla extract
°1 pinch of salt
Preheat the oven to 150°. Cut the pecans into chunks and spread them on a baking tray lined with baking paper. Brown them in the oven for 7 minutes. Take them out of the oven and increase the oven temperature to 180°. Leave the pecans to cool then divide them into two 125g portions (125g will go inside the cake, 125g as a decoration on the cake.
In a salad bowl, mix brown sugar, sugar, oil, eggs, vanilla and compote. In another large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, allspice and ginger. Pour the contents of the first bowl (liquid ingredients) into the large bowl containing the dry ingredients. Gently stir in with a wooden spoon until the ingredients are well blended (but avoid stirring too long).
Add the grated carrots and 125g of pecans (half the pecans provided for the recipe). Save the rest of the pecans for decorating the cake.
Divide the batter into 3 cake molds 22 to 24 cm in diameter (not too big to have a nice tall cake). If you do not have 3 identical molds, proceed in 3 times with the same mold (taking care to divide the dough evenly into 3 portions).
Bake the 3 cakes for 22 to 25 minutes depending on your oven (insert a toothpick in the center to check the cooking, if the toothpick comes out clean the cake is cooked!). Let the cakes cool.
For the cream cheese frosting
In a large bowl, beat the butter and cream cheese with an electric mixer for 2 to 3 minutes. Add the icing sugar, liquid cream, liquid vanilla extract and pinch of salt. Beat again for 3 minutes until the mixture is creamy. If the frosting is too liquid, add icing sugar, if it is too thick add cream. If the frosting is too sweet, add a pinch of salt.
Assembling the cake
Allow cakes to cool completely before beginning assembly. On a large plate or a presentation dish, place the 1st cake. Using a sharp knife, slice the top of the cake if necessary so that the surface is flat. Cover it with icing (the easiest way is to use an icing spatula). Place the 2nd cake on the 1st and repeat the operation. Place the 3rd cake, cover the top of the cake with frosting as well as the edges of the entire cake.
Do not hesitate to put the cake and the rest of the icing in the fridge for a few minutes if it becomes too liquid and difficult to apply.
Decorate the edges of the cake with the remaining pecan pieces. Place the cake in the refrigerator and take it out 10 minutes before serving so that it is not too cold. Cut it with a large knife with a thin, sharp blade. Enjoy 🙂