Ingredients

The following ingredients have 12 Servings
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups 248g all purpose flour
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 1/2 cups 312g packed brown sugar
  • 1/2 cup 99g granulated sugar
  • 2 cups shredded carrots (from about 4-6 carrots)
  • 8 ounces cream cheese (softened)
  • 1/2 cup 113g unsalted butter, softened
  • 3 cups 340g powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans.
  • Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
  • Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in carrots.
  • Pour batter evenly into the prepared pans. Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
  • Let the cake completely cool before removing from the pan and frosting.
  • To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth
  • Remove cakes from pans and frost the top, then slice and serve.
  • Store loosely covered in the refrigerator for up to 3 days.