The Best Carrot Cake with Cream Cheese Frosting

Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.

Lightly grease preferred baking pans (see note below for pan options) and line bottom with parchment (optional but helpful for 9-inch round pans). Set aside.

For the carrots, finely shred the carrots in a food processor or on a box grater for about 3 cups/400 g total. Set aside.

For the cake batter, in a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.

Add the oil and applesauce and whisk until the batter is light in color and the oil is thoroughly emulsified in the batter.

Add the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Mix until just a few dry streaks of batter remain.

Add the carrots and mix until evenly combined (don't over mix).

Pour the batter into the prepared pan(s) and bake until the top springs back lightly to the touch and a toothpick or skewer inserted into the center of the cake comes out clean. 9X13-inch pan: 45 to 50 minutes9-inch round pans: 32 to 35 minutesCupcakes: 17 to 20 minutesBundt pan: 50 to 60 minutes

For round cake pans or a bundt pan, let the cakes cool for 5 to 7 minutes before turning them out to cool completely on a parchment-lined wire rack (this helps the cakes not stick to the rack as they cool).

For cupcakes, remove from the pan a minute or two after they come out of the oven and cool completely on a cooling rack.

For a 9X13-inch pan (or other sheet pan), let the cake cool completely in the pan.

For the frosting (IMPORTANT: see note below about doubling), with a handheld or stand electric mixer, beat the cream cheese, butter, sour cream, and vanilla at medium speed until well combined, scraping down the sides of the bowl as needed.

Add the powdered sugar and mix until well combined and creamy.

Frost the cake as desired. Top with toasted pecans. Serve at room temperature or chilled.