Not Your Mama's Carrot Cake
It’s easy to get caught up in the same old-same old routine of bringing that one dessert to all the get-togethers. But let’s face it, sometimes you just need to switch things up. This unique carrot cake recipe with pecans seals the ticket for your new summer-time favorite! With just the right amount of unforgettable flavor, refreshing texture and subtle sweetness, expect this carrot cake with pecans to go, and go fast!
Reasons to Love this Recipe:
1. This carrot cake recipe is unique. The applesauce, the pecan oil, the pecan meal and the spice blend all come together to create an unbelievably moist and tender treat.
2. This carrot cake recipe is healthy. Because we switch some of the flour for pecan meal (lowering the carb content) and because we swap out some of the oil out for apple sauce (lowering the fat content), you can rest assured knowing the every bite is being kind to your waist.
3. This carrot cake recipe is refreshing. The fresh carrot and the lighter ingredients make this recipe a real treat when craving something satisfying while not wanting something to weigh you down.
1 1/2 Cups White Flour (can also use a low-carb flour alternative)
1/2 Cup Farm Fresh Pecan Meal
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
3/4 Cup Pecan Oil
1/2 Cup Unsweetened Applesauce
1 Cup Brown Sugar, packed
1 Cup White Sugar
1 Teaspoon Vanilla
3 Cups Carrots, grated (3-5 large carrots)
1 1/2 Cups Farm Fresh Pecan Pieces
8oz Cream Cheese (I used Neufchâtel cheese to lower the fat content), softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1/4 Cup Butter, softened
1. Preheat the oven to 350*F.
2. Combine flour, pecan meal, salt, baking soda, cinnamon and nutmeg in a large mixing bowl.
3. In a separate medium mixing bowl, whisk together pecan oil, apple sauce, white sugar, brown sugar and vanilla until fully combined.
4. One at a time, add in the eggs to the liquid mixture.
5. Once fully combined, add the liquid mixture to the dry flour mixture and mix thoroughly.
6. Fold the carrots into the batter.
7. Add the pecans.
8. Prepare two (you can do three if you’d like thinner layers) 9-inch round cake pans by either spraying liberally with oil spray or by lining the pans with parchment paper. Divide the batter accordingly.
9. Bake at 35-45 minutes, or until a toothpick inserted in the center comes out clean.
10. To make the icing, combine the cream cheese, powdered sugar, butter and vanilla and mix on medium until whipped.
11. Apply icing at desired thickness and allow to set in the refrigerator.
12. Serve and enjoy!