We’re celebrating Denny’s birthday early this year due to some upcoming conflicts. I’m blogging his favorite cake recipe because I always end up looking it up and trying to remember my personal adjustments.

Denny’s Favorite Carrot Cake

Preheat oven to 350 F.

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup applesauce (1 little single-serving container)
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 tsp vanilla
• 3 cups shredded carrots
• 2 cups AP flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp table salt
• chopped pecans as desired

Lightly spray a large rimmed baking sheet (I use a half sheet pan). Line with parchment and spray again. Pour in the batter and spread evenly. Bake until a toothpick comes out clean, about 20-25 minutes. Cool on a wire rack.

Turn the cake out onto a large parchment-lined cutting board. Cut the cake into four quarters. These are your layers, no splitting required! You can cut right through the parchment to help keep things intact.

Cream cheese frosting

Note: This is a 1.5 recipe, suitable for a layer cake. If I’m making pumpkin bars or something else smaller, use 2 bricks of cream cheese, 1 stick of butter, and 3 cups confectioner’s sugar.

• 3 bricks (8 oz each) of cream cheese, room temperature
• 3/4 cup (1.5 sticks) butter, room temperature. Optional: brown the butter, cool, and bring to room temperature. I don’t usually do this for a layer cake but often do for pumpkin bars.
• 4.5 cups confectioner’s sugar
• a splash of vanilla
• 3/4 tsp salt (only if using unsalted butter; omit if using salted butter)

Frost and fill the cake, rotating the layers as necessary to make it mostly flat. Remember to peel off the parchment. Trim the edges for the same reason. Decorate with chopped pecans to your preference.