Ingredients: Carrot Cake:
- Brown sugar (¾ cup, packed)
- Granulated sugar (¼ cup)
- Oil (½ cup; canola/vegetable)
- Eggs (2, room temp)
- Unsweetened applesauce/buttermilk/sour cream (⅓ cup)
- Vanilla extract (1 tsp)
- All-purpose flour (1⅓ cups)
- Baking powder (1 tsp), baking soda (½ tsp), salt (¼ tsp)
- Spices: cinnamon (1½ tsp), ginger (½ tsp), nutmeg & allspice/pumpkin pie spice (¼ tsp each)
- Grated carrots (1½ cups, approx. 2-3 medium carrots)
Cream Cheese Frosting:
- Cream cheese (8 oz, room temp)
- Unsalted butter (4 tbsp, room temp)
- Powdered sugar (1¼ cups, sifted)
- Vanilla extract (1 tsp)
- A pinch of salt
Procedure:
- Cake: Prep two 6-inch cake pans with baking spray and parchment paper, then spray parchment. Preheat oven to 350°F.
- Combine dry ingredients in one bowl. In another, mix oil, eggs, sugars, applesauce/sour cream, and vanilla till smooth. Merge wet and dry ingredients, then fold in carrots.
- Distribute batter between pans and bake for 30-34 mins. Cool in pans on wire racks.
- Frosting: Cream butter and cheese till smooth. Introduce vanilla, salt, and sugar. Start mixer on low, then switch to high for 2 mins till creamy. Add more sugar for thicker consistency if needed.
- Assembly: Level off cake tops, spread frosting on one layer, then add the second layer. Frost the top and sides. Optionally garnish with nuts. Chill 15-30 mins before serving.
Tips:
- Grate fresh carrots for best results.
- Use unsweetened applesauce or sour cream/buttermilk.
- Adjust baking time for different pan sizes.
- Sift powdered sugar and use full-fat cream cheese blocks.
- For piped frosting, chill before use and adjust sugar for desired thickness.
- Store in fridge for up to 4 days or freeze unfrosted cake, wrapped tightly, for 3 months.
This version simplifies the instructions while ensuring all essential details remain intact.
