• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease 3 cake pans with nonstick coconut oil.

Toasted Pecans:

• Spread the chopped pecans on a parchment lined baking sheet and toast for 5 minutes. Remove and cool for 10-15 minutes.

Brown Sugar Carrot Cake:

• Combine the sugars, coconut oil, eggs, egg whites, applesauce, and vanilla together and whisk until no lumps remain.

  In a separate bowl, whisk the flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves together. Fold the wet ingredients into the dry ingredients until mixed together. Do not over stir. Add in the grated carrots and 1-1/2 cups of the toasted pecans.

  Evenly add the batter to the cake pans and bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. 

Honey Cinnamon cream cheese frosting:

• Whip together the cream cheese, oat milk butter, vanilla bean paste, honey, cinnamon and sea salt until combined and fluffy.

Candied Carrots:

• Reduce oven to 250 degrees.

  Peel strips of carrots with vegetable peeler. Strips will get wider once you get close to the core. 
Bring water and sugar to a boil.  Add carrot strips and reduce heat.  Simmer for 10 minutes. Drain and let cool.


  Spread cooled carrot strips in a single layer on baking sheet, make sure there are not touching. Bake for 20-25 minutes, or until they look translucent. 


  While still warm, wrap each carrot strip around the handle of a wooden spoon, creating curls. Carefully slide off the spoon, leaving it in its shape.  Sprinkle with coarse sugar and let cool completely to harden.

  Frost and decorate cake with toasted pecans, candied carrots and any flowers or herbs that you love!