February 3rd is National Carrot Cake Day. I would like to preface this with saying I have NEVER liked carrot cake, I could never understand why anyone would choose to eat a vegetable cake instead of chocolate. BUT, as I have gotten older I have a new found appreciation for carrot cake or maybe I just finally stopped acting like a 5 year old and actually tried some. I was given this recipe by a former coworker and I have to admit it's pretty darn good. I will probably never choose to have a carrot cake for my birthday but I can definitely get on board with having it every once in a great while. Try this and let me know how it comes out!
National Carrot Cake Day Carrot Cake
Cake Ingredients
- 1 and 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3/4 cup smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (I did not add this because I NEVER have cloves in my house)
- 2 cups grated carrots
Frosting
- 16 ounces full-fat block cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened
- 4 and 1/2 cups confectioners’ sugar
- 1 Tablespoon heavy cream or milk (I highly suggest the heavy cream!)
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt
1) Preheat the oven up to 350°F. Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (You do not have to use parchment paper, it just really helps.
2) Whisk the sugars, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, sift the flour, baking powder, baking soda, salt, and spices together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula fold the ingredients together until just combined. Fold in the carrots.
3) Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
4) In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
5) Assemble and frost: Using a large serrated knife, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides.
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