the recipe
This is the full recipe for Carrot Cake and Cream Cheese Frosting.
Carrot Cake
Yield: 16
My favorite carrot cake recipe. Adapted from Sally's Baking Addiction baking blog.
Ingredients:
for the cake
- 3/4 cups (150g) packed light or dark brown sugar (I prefer dark)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) vegetable oil (any neutral tasting oil is fine)
- 2 large eggs
- 1/3 cup (65g) smooth unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour*
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (130g) grated carrots (about 2 large)
for the frosting
- 3/4 cups (70 g) unsalted butter, softened
- 2 cups (8 oz) sifted powdered sugar
- 1/2 cup (4 oz) cream cheese (1/2 brick), softened
- 1 tsp vanilla extract
- pinch of salt
Instructions:
make the cake
- Preheat oven to 350°F. Line one 9 x 2 inch round cake pan or a 8 x 8 square cake pan with parchment. You only need to line the bottom of the pan(s). Do not great the parchment or sides.
- In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined and no brown sugar lumps remain. Set aside.
- In a second large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined.
- Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
- Fold in the carrots.*
- Pour the batter evenly into the cake pan. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean or springs back when pressed lightly in the middle. Glass or ceramic pans will take longer to bake. Allow the cake to cool completely in the pans.
make the frosting
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat butter for two minutes on medium high, until smooth and creamy. Slowly at the powdered sugar 1/2 cup at a time. Beat for 2 minutes. Add cream cheese in chunks. Beat for 2-3 minutes. Add the vanilla. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet.
Notes:
Flour must be measured correctly to avoid over-measuring. Spoon flour into a measuring cup and level with something straight.
You can add o1/2 cup of toasted, chopped nuts, such as pecans, with the carrots if you choose.
