Ingredients

The following ingredients have 8 Servings
  • 1 ½ cup flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup unsweetened applesauce
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 2 teaspoons vanilla
  • 3 large eggs
  • 1 ½ cups finely shredded carrots (see note)
  • 4 ounces cream cheese (softened)
  • 4 tablespoons butter (softened)
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 2-3 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees and grease a 9-inch loaf pan.
  • In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • In a large bowl, mix together the oil, applesauce, sugar, brown sugar, vanilla, and eggs. Stir in the shredded carrots.
  • Add dry ingredients to wet ingredients and stir by hand until just combined and there are no more steaks of flour. (Do not over-mix)
  • Transfer batter to your prepared baking pan. Bake for 60-70 minutes (on a rack in the lower third of the oven) until a toothpick inserted deep into the center comes out clean (a few loose crumbs are fine but no wet batter!). *If your cake begins to brown too much on top, place a sheet of foil loosely over the top of the cake pan, I usually do this about halfway through the baking time.
  • Allow to cool in the pan for at least 15 minutes before turning out onto a cooling rack to cool completely.
  • If making the frosting, you can do this while the cake cools.