From LiveWellBakeOften
INGREDIENTS
For the carrot cake:
- Wet:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice (optional)
- 1/4-1/2 teaspoon fresh ground cardamom
- 1/2 teaspoon salt
- ----------
- 3/4 cup (180ml) canola oil
- 4 large eggs 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
- 1 teaspoon pure vanilla extract
- ------------
- 3 cups (300 grams) grated carrots, lightly packed
Dry in one bowl, wet in another. Add carrots to wet. Combine wet and dry. Grease two 9 inch cake pans well. Pour in batter. Bake at 350 30-35 min (They were done after 28 minutes for me). Cool in pan for 20 minutes and then cool completely on cooling rack, out of pan.
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese, softened to room temperature
- ½ cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Spread frosting in between layers and on top and around sides. You can decorate top with toasted walnuts or pecans if you want.
