carrot cake
GRACE GEPPERT
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May 4, 2025
I borrowed this recipe from livewellbakeoften.com.
ingredients
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
¾ cup canola or vegetable oil (not olive oil)
4 eggs
1 ½ cups brown sugar
½ cup granulated sugar
½ cup unsweetened applesauce (or a little less of a jam of choice)
1 tsp vanilla extract
3 cups grated carrots
crushed walnuts (optional)
1 (8 oz/226 g) brick of softened cream cheese
½ cup softened unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
instructions
Cake:
Preheat oven to 350°F (180°C). Line a 9x11" pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a different large bowl, whisk together oil, eggs, brown sugar, granulated sugar, applesauce (or jam), and vanilla extract until fully combined. At the end, mix in the grated carrot bits and walnuts (optional).
Pour the wet ingredients into the dry ingredients and mix with a silicone spatula but don't over-mix!
Pour the batter into your pan and bake for 30 to 35 minutes. Check that the middle has cooked by inserting a toothpick and checking for gooeyness.
Take your pan out of the oven, let it cool for 20 minutes, then remove the cake from the pan and let it continue to cool on a wire rack.
Cream Cheese Frosting:
Whisk the cream cheese in a medium bowl (metal is good in case you need to heat it for easier application to the cake later) until smooth. Add the butter and mix until well combined and smooth.
Add in the powdered sugar and vanilla extract and continue mixing until fully combined.
Pour this mixture onto the cooled cake. If it's too thick and slow, heat up the bowl a little bit to make the frosting runnier.
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