carrot cake
A moist and delicious carrot cake with cream cheese frosting, perfect for celebrations and tea time.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 2 cups all purpose flour
- 4 large eggs
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1.5 cups packed brown sugar
- 0.5 cup granulated sugar
- 2 cups shredded carrots (from about 4-6 carrots)
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease and flour two loaf pans.
- In a medium bowl, whisk together salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour. Set aside.
- In a large bowl, whisk eggs until beaten. Mix in oil, vanilla, applesauce, brown sugar, and granulated sugar until smooth. Stir in shredded carrots.
- Divide batter evenly between prepared pans. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before removing from pans and frosting.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until combined. Frost cooled cakes.
- Frost the cakes and slice to serve.
Notes
This carrot cake is perfect for birthday parties or any celebration. Keep refrigerated and enjoy within 3 days.