Best Carrot Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground ginger
-
4
large
eggs
-
¾
cup
vegetable oil
-
½
cup
unsweetened applesauce
-
1
cup
granulated sugar
-
¾
cup
packed light brown sugar
-
2
teaspoons
vanilla extract
-
3
cups
finely grated carrots
-
1
cup
chopped pecans (optional)
The frosting
-
1
cup
unsalted butter
-
8
ounces
cream cheese
-
2
cups
powdered sugar
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- Whisk together the dry ingredients in a mixing bowl.
- In a separate bowl, blend the wet ingredients and sugars using an electric mixer.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Stir in the grated carrots until evenly distributed.
- Divide the batter between the prepared pans and bake for 33 to 38 minutes.
- Allow the cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
- Frost the cooled cakes with cream cheese frosting and add chopped pecans if desired.
Nutrition Facts (estimated)
Servings
16
Calories
546
Total fat
28g
Total carbohydrates
71g
Total protein
5g
Sodium
256mg
Cholesterol
87mg
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