2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/4 cup unsweetened applesauce
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla
4 cups grated carrots (about 4-5 large carrots)
1/2 cup dried currants or raisins
1 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9 inch round cake pans.
In a medium bowl, stir together the flour, baking powder,baking soda, cinnamon, nutmeg and salt.
In the bowl of a stand mixer, combine applesauce, eggs, sugar, brown sugar, and vanilla. Mix until the mixture looks light and pale in color, about 3 minutes on med-high speed. Add 1/3 of the flour mixture and mix until just combined, continue adding flour mixture in thirds until it is just combined. Fold in carrots, currants, and 1/2 cup of the pecans, until thoroughly combined.
Divide batter evenly between prepared pans, and smooth out the tops. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for about 10 minutes, then continue completely cool on a wire rack.
Spiced Cream Cheese Frosting
1 stick of butter, at room temperature
2 8 oz packages of cream cheese, at room temperature
1 tbsp vanilla
5-6 cups of powdered sugar
1/2 tsp ground cinnamon
pinch of salt
In the bowl of a stand mixer, beat the butter, cream cheese and vanilla until smooth, 3-5 minutes. Gradually add the powdered sugar, cinnamon, and salt, and beat until light and fluffy, about 7 minutes.
To assemble the cake:
Using a serrated knife, level the tops of each of the cakes so they are flat. Place one, cut side down on a serving platter. Spread a generous spoonful of frosting on the first cake, spread evenly. Place the other cake, right side up, on top and frost the top and sides of the cake. Decorate with remaining pecans, if desired. Enjoy!
Adapted from "The Back in the Day Bakery Cookbook"