Carrot Cake

This recipe is perfect for someone who doesn’t like sweet cakes. It pairs really well with my cream cheese frosting recipe and can be made as either a sheet cake or a layer cake.

Ingredients

• 250g all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 3/4 cup vegetable oil

• 4 eggs

• 300g light brown sugar

• 100 grams white sugar

• 125 grams unsweetened applesauce

• 1 tsp vanilla extract

• 300 grams grated carrots

Instructions

1. Preheat oven to 350 degrees. Lightly grease 3 6inch cake pans and line with parchment paper. Set aside.

2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk together and set aside.

3. In a separate bowl, whisk together the eggs and vegetable oil.

4. Add the brown sugar and white sugar and whisk together.

5. Add applesauce and vanilla. Scrape down bowl and mix together.

6. Add grated carrots and mix until just combined. Do not overmix the batter.

7. Pour the cake batter evenly among the 3 cake pans.

8. Bake for 25-30 minutes or until a toothpick comes out clean.

9. Let cool for 10-15 minutes before removing from cake pan and allowing to cool completely on a cooling rack.

10. Once completely cooled frost with cream cheese (recipe found here).

Thank you for reading! If you tried this recipe, please leave a comment down below!