Amazing Carrot Cake

19 ingredients
9 steps

Ingredients

  • FOR THE CARROT CAKE:
  • 2-1/2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Salt
  • 2 teaspoons Cinnamon
  • 1/4 cups Ground Nutmeg
  • 4 whole Large Eggs
  • 1 cup Canola Or Vegetable Oil
  • 1/2 cups Unsweetened Apple Sauce
  • 1 cup Light Brown Sugar
  • 1 cup Granulated Sugar
  • 2-1/2 cups Grated Carrots
  • 1 cup Chopped Walnuts Or Pecans
  • FOR THE CREAM CHEESE FROSTING:
  • 1/2 cups Butter
  • 8 ounces, weight Cream Cheese, Softened
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

Directions

  1. 1
    For the cake:
  2. 2
    Preheat oven to 350°F. 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.
  3. 3
    Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
  4. 4
    In another large bowl, combine eggs, oil, apple sauce and both sugars. Add wet ingredients into the dry and stir just until combined. Try not to over-mix. Fold in carrots and nuts by hand.
  5. 5
    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. 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.
  6. 6
    Frost cake and serve immediately or store in an airtight container in the fridge.
  7. 7
    For the frosting:
  8. 8
    Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
  9. 9
    Stir in powdered sugar and vanilla and mix until combined and clump-free. Set aside until ready to frost the cake.

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