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The Best Carrot Cake Recipe

The Best Carrot Cake Recipe

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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Course Dessert
Calories 500 kcal

Ingredients
  

FOR CARROT CAKE

  • 250 gm All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1½ tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • ½ tsp Salt
  • ¾ cup Canola or vegetable oil
  • 4 qty Eggs room temperature
  • 300 gm Light brown sugar
  • 100 gm Granulated sugar
  • 125 gm Unsweetened applesauce
  • 1 tsp Pure vanilla extract
  • 300 gm Grated carrots, lightly packed

FOR CREAM CHEESE FROSTING

  • 8 ounce Brick style cream cheese
  • 115 gm Unsalted butter,
  • 240 gm Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

FOR CARROT CAKE

  • Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
  • Add the grated carrots into 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 just 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 from the pans and return the cakes to the wire rack to finish cooling.

FOR 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.

FOR 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.
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