This is my fâvorité récipé for homémâdé cârrot câké! This câké is so éâsy to mâké, pérféctly moist, ând toppéd with ân éâsy homémâdé créâm chéésé frosting.
Ingredients :
For the carrot cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (180ml canola) or vegetable oil
- 4 large eggs room temperature
- 1 and 1/2 cups (300 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (125 grams) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots, lightly packed
For the cream cheese frosting:
- 1 (8-ounce) package brick style cream cheese, softened to room temperature
- ½ cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Préhéât ovén to 350°F. Sprây two 9-inch round câké pâns wéll with non stick cooking sprây (you cân âlso liné thé bottom of éâch pân with pârchmént pâpér for éâsiér rémovâl) ând sét âsidé.
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