INGREDIENTS

For the cake:

2 cups (250 grams) of all-purpose flour leveled

Two teaspoons of baking powder

One teaspoon of baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup (180ml) canola or vegetable oil

Four large eggs at room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce

One teaspoon of pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

1 (8-ounce) package of brick-style cream cheese, softened to room temperature

½ cup (115 grams) unsalted butter, softened to room temperature

2 cups (240 grams) of powdered sugar

One teaspoon of pure vanilla extract

INSTRUCTIONS

To make the carrot cake:

Preheat the oven to 350°F (177°C). Spray two 9-inch round cake pans well with nonstick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

In a separate large mixing bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until combined, making sure not to over mix the batter.

Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set, and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove them from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

 

NOTES

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan.

Prep time includes cooling time for the cakes.

. Bake at 350°F (177°C) for 35-45 minutes.