About the Recipe
Carrot cake is my personal favourite, and I have consistently strived to perfect it. Unlike other cakes, it stands out for its incredible moistness and freshness, and its flexibility in terms of additional ingredients. This recipe is quick and easy to assemble, without any fuss or complicated steps. Additional ingredients can be adjusted accordingly to ones own taste, or experiment with your own preferences!
For best results, it is recommended to prepare this recipe in advance, as the flavors intensify and the cake's texture improves over time. You can expect a cake with a soft, moist interior and a slightly cakey exterior!
Preparation
Step 1
Preheat oven to 300°F/150°C/Gas Mark 2. Line a baking tray with parchment paper, and sprinkle the pecans across. Toast on the top shelf in the oven for 10 minutes, or until golden brown. Leave to cool.
Step 2
Turn the oven up to 350°F/180°C/Gas Mark 4. Lightly grease a 9x5" sheet pan and line with parchment paper then set aside.
Step 3
Sift the flour, baking powder, baking soda, and spices into a large bowl. Mix together.
In a different bowl, mix together both sugars, eggs, oil, applesauce, and vanilla extract. Stir until smooth, then pour this mixture into the dry ingredients.
Step 4
Fold the mixtures together until smooth and well combined. Add in the grated carrot, sultanas. Roughly crush the pecans in a sandwich bag with a rolling pin, then add these in too.
Step 5
Transfer the mixture into the prepared sheet pan, ensuring an even spread, and bake on the middle rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Take out of the oven and allow to rest in the pan for 5 minutes before transferring to a wire rack to cool down entirely.