Ingredients:

  • 260g gluten-free 1-to-1 flour blend (containing xanthan gum)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 200g granulated sugar
  • 100g packed brown sugar
  • 180ml neutral oil (grapeseed or avocado)
  • 120g unsweetened applesauce
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 340g finely grated fresh carrots
  • 100g chopped toasted pecans or walnuts
  • 450g full-fat brick-style cream cheese, softened
  • 115g unsalted butter, softened
  • 500g powdered sugar, sifted
  • 1 pinch salt

Instructions:

  1. Prep the oven. Preheat your oven to 350°F (180°C) and line two 8 inch round cake pans with parchment paper. Note: Preheating is vital for the immediate rise of the egg foam.
  2. Whip the egg base. In a stand mixer, whip the 4 large eggs, 200g granulated sugar, and 100g brown sugar on medium high speed for 5 minutes. Wait until the mixture is pale and tripled in volume.
  3. Emulsify the liquids. With the mixer running on low, slowly drizzle in the 180ml oil and 120g applesauce. Note: This creates the stable emulsion that prevents a greasy crumb.
  4. Whisk the dry. In a separate bowl, whisk together the 260g flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Ensure there are no spice clumps.
  5. Incorporate the flour. Gradually add the dry ingredients to the wet mixture. Stop as soon as the white streaks disappear.
  6. Rest the batter. Allow the batter to sit for 10 minutes. Notice how the batter thickens as the starches hydrate.
  7. Fold in textures. Use a spatula to gently fold in the 340g grated carrots and 100g toasted pecans. Do this by hand to avoid deflating the air.
  8. Divide and bake. Pour the batter evenly into the pans. Bake for 45 minutes until a toothpick comes out clean and the edges pull away.
  9. Cool completely. Let the cakes sit in the pans for 10 minutes, then move to a wire rack. Wait until they are cold to the touch.
  10. Frost the cake. Beat the 450g cream cheese and 115g butter together, then add 500g powdered sugar and vanilla. Whip until it looks like a soft cloud and spread over the cake layers.