For Garnish:
-
The remaining 1 cup chopped pecans (toasted if you’re feeling fancy)
see continuation on the next page
How to Make It
1. Prep your pans and preheat the oven.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
2. Toast the pecans (optional, but worth it).
Spread the pecans on a baking sheet and toast for 5 to 7 minutes, until fragrant. Keep an eye on them—they burn fast. Set aside to cool.
3. Mix the wet ingredients.
In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth and well combined.
4. Mix the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Combine.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix—lumps are okay.
6. Add the carrots and pecans.
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