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The BEST Carrot Cake



For the carrot cake:

2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons floor cinnamon

1/2 teaspoon floor ginger

1/4 teaspoon floor nutmeg

1/2 teaspoon salt

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

4 massive eggs room temperature

1 and 1/2 cups (300 grams) mild 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, calmly packed

For the cream cheese frosting:

1 (8-ounce) bundle brick fashion 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


To make the carrot cake:

  1. Preheat oven to 350°F (177°C). Spray two 9-inch spherical cake pans effectively with non stick cooking spray (it’s also possible to line the underside of every pan with parchment paper for simpler elimination) and put aside.
  2. In a big mixing bowl, whisk collectively the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt till effectively mixed. Put aside.
  3. In a separate massive mixing bowl, whisk collectively the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract till absolutely mixed. Add the grated carrots into the moist components and blend till effectively mixed.
  4. Pour the moist components into the dry components and blend with a whisk or rubber spatula till simply mixed, ensuring to not over combine the batter.
  5. Pour the cake batter evenly between each ready cake pans. Bake at 350°F for 30-35 minutes or till the tops of the desserts are set and a toothpick inserted into the middle of every one comes out clear. Take away from the oven, switch to a wire rack, and permit to chill within the pans for about 20-25 minutes. As soon as the desserts have cooled, take away from the pans and return the desserts to the wire rack to complete cooling.

To make the cream cheese frosting:

Within the bowl of a stand mixer fitted with the paddle attachment, or in a big mixing bowl utilizing a hand-held mixer, beat the cream cheese till easy. Add the butter and blend for about 30 seconds-1 minute till effectively mixed and easy. Add within the powdered sugar and vanilla extract and proceed mixing till absolutely mixed, scraping down the edges of the bowl as wanted.

To assemble the cake:

Degree the tops of every cake with a knife or cake leveler. Place one of many desserts on a cake stand, high with slightly over 1/2 cup of the frosting, and easy it out into one even layer. Place the opposite cake on high and use the remaining frosting to frost the highest and sides of the cake. High with pecans or different toppings of alternative if desired.