Amazingly moist carrot cake with cream cheese frosting.
For the cake:
Preheat oven to 350ºF.
Mix together the eggs, sugar, vegetable oil, applesauce, and vanilla. Slowly add the flour, baking soda, baking powder, salt, and cinnamon. Remove from the stand mixer and mix in shredded carrots by hand. Once incorporated, also stir in the pecans.
Make sure to either flour the pans or spray them with nonstick spray. Divide the batter into two 9″ round pans or one 9×13 pan.
Bake in a 350ºF oven for approximately 35 minutes for two 9-inch round pans. Take out and let cool for 10 minutes. Invert the cakes onto a cooling rack to cool the rest of the way.
For the frosting:
In a stand mixer, add softened cream cheese, softened butter, vanilla and confectioner’s sugar. Turn on high and whip for approximately 5 minutes, until nice and fluffy and airy. Apply to the cake!
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Okay, technically I didn’t make *this* recipe… but it’s almost identical to my carrot cake stand-by (the ONLY differences: I use 1 cup white sugar + 1 cup packed brown sugar, and add 1/4 tsp nutmeg). And to me, this is the perfect carrot cake. Once I made it for a birthday party and someone came up to thank me for showing him that carrot cake can be delicious!
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by Beth Pierce in
Desserts
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