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Ingredients
Cake
- 4 large eggs room temperature
- 3/4 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1-1/2 cups light brown sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1/2 tsp salt
- 1-1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups all purpose flour
- 3 cups grated carrots lightly packed
Frosting
- 2 8 oz pkgs cream cheese softened
- 1 cup butter softened
- 4 cups powdered sugar
- 2 tsp vanilla
Ingredients
Cake
Frosting
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Instructions
Cake
- Whisk together first 12 cake ingredients, then mix in flour and grated carrots.
- Prepare two 9-inch-round cake pans and line the bottoms with parchment paper. Pour batter into pans and bake in 350-degree oven for 30–35 minutes.
- Place wire rack on top of the pan and flip to release cakes from pans. Leave on rack to cool completely. Remove parchment paper.
Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, continue mixing until smooth.
- Frost layers as you would a layer cake: center, sides, then top. Store in refrigerator.
Recipe Notes
Recipe courtesy of Annie Graves, Tigerton, WI.
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