Original recipe comes from
Live Well Bake Often
Equipment
- 2 Mixing bowl large
- Box grater
- Kitchen scale
- Measuring spoons
- 2 8" cake tins
- Baking paper
Ingredients
Cake ingregents
- 250 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 180 ml canola oil
- 4 large eggs at room temperature
- 300 g light brown sugar
- 100 g caster sugar
- 125 g applesauce
- 1 teaspoon vanilla extract
- 300 g carrots grated. ~3 medium carrots
Cream cheese frosting
- 250 g cream cheese softened
- 115 g unsalted butter softened
- 240 g icing sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 180℃.
- Line 2x 8" cake tines with baking paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In another mixing bowl, whisk together the oil, eggs, brown sugar, castersugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined, making sure not to over mix the batter.
- Pour the cake batter evenly between both prepared cake pans. Bake for 35 minutes or until the tops of the cakes are set.
- Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling for a further 35 minutes.
Frosting
- In a clean mixing bowl, use an electric mixer to beat the cream chease until smooth.
- Add the butter and mix for another minute until smooth
- Add the icing sugar and vanilla extract and beat until well combined.
Construction
- Place one of the cakes on a cake stand and add about ½ a cup of the frosting to the top and smooth out evenly.
- Place the second cake on top and smooth the remaining frosting over the top and sides.
- Store cake in the refrigerator.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories
- 586kcal
- % Daily Value *
- Total Fat 30.6g
- 48%
- Total Carbohydrate 74.1g
- 25%
- Protein 5.9g
- 12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.