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Carrot cake isn’t just any cake — it’s serious business around here. My wife grew up celebrating every birthday with a carrot cake from Veniero’s, the legendary bakery in the East Village, and it’s still her ultimate favorite. I didn’t grow up with it, but I’ve been happily converted. This version is my take: easygoing, cozy, and packed with all the nostalgic flavor, no pastry skills needed. Just a bowl, a whisk, and a craving for something sweet (plus plenty of frosting, obviously).
Preheat your oven temperature to 350°F or 175C. Grease two 9-inch cake pans, line with parchment, and grease the parchment again.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
In another bowl, whisk together brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.
Pour the dry ingredients into the wet and fold together gently.
Fold in grated carrots and half the amount of pecans.
Divide the batter between the pans and bake for 30–35 minutes, until a toothpick comes out clean.
Let the cakes cool completely in the pans on a wire rack.
Moving to the frosting, beat cream cheese and butter together until smooth, about 2 minutes.
Add powdered sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds, then on high for 3 minutes until creamy (adjust if needed: add more sugar if too thin, a splash of milk if too thick, or extra salt if too sweet).
Level the tops of the cakes if needed by slicing horizontally with a bread knife. Level the tops of the cakes if needed by slicing horizontally with a bread knife. Cut each cake in half horizontally to create 4 layers total. Use two long spatulas or bread knives to carefully lift and move the layers without breaking them.
Add 1 tsp frosting on a stand or plate, add first layer of the cake, spread frosting on top, and repeat with the other layers.
Frost the top and sides, then decorate with the remaining pecans.
Chill the cake for 15–20 minutes before slicing (can be saved in the fridge up to 7 days).
YASSS!
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