Carrot Cake with Cream Cheese Frosting
Yield
1
9 inch cakeTotal time
1
hour10
minutesIngredients
- Dry ingredients
3 cups all-purpose flour
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 tsp Salt
1 tbsp Nutmeg
1 tbsp Cinnamon
1/2 tsp ginger
- Wet ingredients
1 cup canola oil
1/2 cup milk
1/2 cup unsweetened applesauce
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups grated carrots
- Cream Cheese Frosting
8 oz cream cheese
1 stick unsalted butter
1 tsp vanilla extract
2 cups powdered sugar
Directions
- Preheat the oven to 325° F.
- In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the wet ingredients. Gradually pour the dry mixture into the wet ingredients, stirring until well combined.
- Line the bottoms of two 9-inch cake tins with parchment paper and spray them with a non-stick cooking spray. Divide the cake batter evenly between the two pans.
- Place the pans in the oven and bake at 325°F for 50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes. Afterward, transfer them to a wire rack to cool completely (about 1-2 hours).
- While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, use a hand mixer to beat together the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully incorporated.
- Once the cakes have cooled to room temperature, use a serrated knife to level the top of the bottom layer. Spread a generous layer of frosting on top, then place the second layer on and frost the top of the cake.
- Slice the cake, serve, and enjoy!