- Canola spray oil
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup canola oil
- 1/3 cup unsweetened applesauce
- 1 1/2 cup sugar
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots
- 1 cup chopped toasted pecans
- Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup whole milk
- 1 tablespoon pure vanilla extract
In a medium bowl combine both flours with the baking soda, cinnamon, and salt. Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.
Divide batter between the cake pans and bake for about 30 to 40 minutes or until done when tested with a toothpick or thin knife.
Remove from the oven and let the cakes rest in the pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the frosting, blend softened cream cheese with sugar, milk and vanilla. Frost the cakes with desired amount of frosting and serve. Refrigerate, covered, for up to 3 days.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.