
Carrot Cake
Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice!
Ingredients
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 1 cup canola or vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 1/2 cups grated carrots
- 1 cup chopped walnuts or pecans
Cream Cheese Frosting
- 1/2 cup butter 1 stick
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees.
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Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
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Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
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In another large bowl combine eggs, oil, apple sauce and both sugars.
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Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix.
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Fold in carrots and nuts by hand.
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Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
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Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
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Frost cake and serve immediately or store in an airtight container in the fridge.
Cream Cheese Frosting
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Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
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Stir in powdered sugar and vanilla and mix until combined and clump free.
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Set aside until ready to frost the cake.
Recipe Notes
*If you are using 3 8-inch cake pans cook at 350 degrees for 20-25 minutes*
Adapted from Sally's Baking Addiction