Best Ever Carrot Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
2 cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda*
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3 cups lightly packed finely grated carrots**
1 recipe Cream Cheese Frosting
2/3 cup chopped pecans
1 package cream cheese, softened
1/2 cup salted butter
1 tsp vanilla extract
4 cups powdered sugar
Directions
Preheat oven to 350 degrees. Line 2 9" round cake pans with aluminum foil, leaving an overhang on two side. Grease foil and dust with flour, set aside. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla. Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake cakes in preheat oven for 35-39 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool. Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting . Flip cakes upside down when frosting with Cream Cheese Frosting. Sprinkle with chopped pecans. Store cake in airtight container. *Recipe originally 2 tsp baking soda, I made it again today and reduced to 1 tsp and it came out more level. **Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.