Carrot Cake with Cream Cheese (Print)

Deliciously moist spiced cake with fresh carrots and velvety cream cheese frosting - a classic dessert that everyone loves.

# What You'll Need:

→ For the carrot cake

01 - 250 grams all-purpose flour, spooned & leveled
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 ½ teaspoons ground cinnamon
05 - ½ teaspoon ground ginger
06 - ¼ teaspoon ground nutmeg
07 - ½ teaspoon salt
08 - 180ml canola or vegetable oil
09 - 4 large eggs, room temperature
10 - 300 grams packed light brown sugar
11 - 100 grams granulated sugar
12 - 125 grams unsweetened applesauce
13 - 1 teaspoon pure vanilla extract
14 - 300 grams lightly packed grated carrots

→ For the cream cheese frosting

15 - 226 grams brick style cream cheese, softened
16 - 115 grams unsalted butter, softened
17 - 240 grams powdered sugar
18 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat the oven to 180°C. Spray two 9-inch round cake pans with non-stick cooking spray and line the bottom of each pan with parchment paper circles.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
03 - 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 and mix until well incorporated.
04 - Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, being careful not to overmix.
05 - Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean.
06 - Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once cooled, remove from the pans and return the cakes to the wire rack to finish cooling completely.
07 - In the bowl of a stand mixer fitted with the paddle attachment, or using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
08 - Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
09 - Level the tops of each cake with a knife or cake leveler. Place one cake layer on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it into an even layer. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.

# Additional Notes:

01 - Cake may be stored in an airtight container in the refrigerator for up to 4 days.
02 - Cake and frosting will freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before assembling.
03 - You may replace the applesauce with 120 grams of sour cream or plain Greek yogurt.
04 - For a 9x13 cake: Spray pan with nonstick cooking spray, pour in batter, and bake at 180°C for 35 to 45 minutes.

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