Grace'S Carrot Cake
Ingredients
- Cake: ⓘ
- 2 cups AP flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves ⓘ
- 1 1/2 cups white sugar ⓘ
- 1/2 cup light brown sugar, packed ⓘ
- 4 eggs ⓘ
- 3/4 cup vegetable oil ⓘ
- 1/2 cup apple sauce (or additional oil) ⓘ
- 1 teaspoon vanilla
- 1 lb (about 3 cups) shredded carrots ⓘ
- Frosting: ⓘ
- 1 stick unsalted butter (4 oz), room temperature ⓘ
- 12 oz cream cheese, cold but not hard
- 1 teaspoon vanilla ⓘ
Instructions
- Cake:
- Preheat oven to 350 degrees. Grease & flour (or use non-stick baking spray) 2 9-inch cake pans.
- In medium bowl whisk flour, baking powder, soda, salt & spices.
- In large mixing bowl add sugars, eggs, oil, applesauce (if using), and vanilla, beat until combined. With mixer on low speed, slowly add flour mixture just until combined. Stir in carrots.
- Divide batter evenly between the two cake pans, bake about 30 minutes or until toothpick inserted in center comes out clean.
- Cool in pans for about 10 minutes, then remove from pans and place on wire rack until completely cool.
- Frosting:
- In large bowl beat butter, cream cheese & vanilla until combined. Slowly add buttermilk powder and powdered sugar until combined, adding additional sugar to taste. Try to frost the cooled cake without licking the spatula too much.
Nutrition & Diet Analysis (per serving)
1316
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).