Ingredients:

  • 3 cups freshly grated carrots
  • 1/2 cup canned crushed pineapple, partially drained
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup neutral oil (avocado or grapeseed oil)
  • 1/4 cup unsweetened applesauce
  • 4 large eggs, room temperature
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup toasted pecans
  • 16 oz full-fat brick cream cheese, softened
  • 1/2 cup unsalted butter, room temperature
  • 2 tbsp plain Greek yogurt
  • 2 cups powdered sugar, sifted
  • 1 tbsp pure vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease the sides.
  2. In a large bowl, whisk together the neutral oil, unsweetened applesauce, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition to create a stable emulsion.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually fold the dry ingredients into the wet batter using a spatula, stopping just before fully incorporated.
  4. Gently fold in the freshly grated carrots, crushed pineapple, and toasted nuts. Divide the batter evenly between the prepared pans.
  5. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean. Allow layers to cool completely on a wire rack.
  6. Prepare the frosting: Whip the softened cream cheese, butter, and Greek yogurt until light and fluffy. Gradually add powdered sugar and vanilla, beating until smooth. Frost the cooled cake layers.