The BEST Carrot Cake with Cream Cheese Frosting
2 hrs 15 min10 slices
A two-layer spiced carrot cake with oil and applesauce, topped with cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepSpray two 9-inch round cake pans with non-stick spray and line bottoms with parchment paper | ||||||
| 240 g all-purpose flour | Whisk dry ingredients | Combine wet and dry, pour into pans | Bake 350°F / 175°C, 30–35 min | Cool in pans 20–25 min, then on rack | Level cakes, layer with frosting & frost top & sides | |
| 2 teaspoons baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1 1/2 teaspoons ground cinnamon | ||||||
| 1/2 teaspoon ground ginger | ||||||
| 1/4 teaspoon ground nutmeg | ||||||
| 1/2 teaspoon salt | ||||||
| 180 ml canola or vegetable oil | Whisk wet ingredients | Fold in carrots | ||||
| 4 large eggs, at room temperature | ||||||
| 300 g packed light brown sugar | ||||||
| 100 g granulated sugar | ||||||
| 125 g unsweetened applesauce | ||||||
| 1 teaspoon pure vanilla extract | ||||||
| 300 g lightly packed grated carrots | ||||||
| 226 g brick style cream cheese, softened | Beat cream cheese until smooth | Add butter, mix 30 sec–1 min | Add powdered sugar & vanilla, mix until combined | |||
| 115 g unsalted butter, softened | ||||||
| 240 g powdered sugar | ||||||
| 1 teaspoon pure vanilla extract | ||||||
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