Absolute favorite carrot cake recipe. Like many others I adjust the recipe by using half white/half brown sugar (mellows the sweetness a tad), replaced 1/2 cup oil with applesauce (reduces the fat), and added nutmeg (balances the cinnamon-carrot flavor nicely). And I prefer a smooth frosting, so I leave the pecans out (they still come through in the cake itself, where I use finely diced pecans). But even without these changes the recipe stands as a delicious, moist, classic carrot cake (hence the 5-star rating). Make it a day ahead, because it only gets better with age.
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Absolute favorite carrot cake recipe. Like many others I adjust the recipe by using half...