Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup brown sugar, packed
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
4 large eggs
1 cup vegetable oil
½ cup unsweetened applesauce
2 cups finely grated carrots
2 cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (180°C)
Line two 9-inch round baking pans with parchment paper
In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger
Add eggs one at a time, ensuring full incorporation
Mix in vegetable oil, then applesauce
Fold in finely grated carrots until fully blended
Divide batter evenly between prepared pans
Bake for 30-35 minutes, until center is firm to the touch
Let cool completely on wire racks
Prepare frosting: beat cream cheese until smooth, then mix in powdered sugar and vanilla
Slice cooled cakes and spread frosting between layers
Notes
Use room-temperature eggs for optimal emulsification
Canola or melted coconut oil works in place of vegetable oil
Store leftovers refrigerated for up to 5 days
Frosting applies best to fully cooled cake layers
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 38g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg