The Only Carrot Cake Recipe You Will Ever Need

ONLY CARROT CAKE RECIPE YOU WILL NEED

Steps:

• Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
• In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
• To the bowl of a stand mixer, add oil, sugar, applesauce, salt, eggs, and spices and beat well.
• Slowly add in flour mixture and beat to combine.
• Stir in the carrots and nuts.
• Divide batter into prepared baking pans and bake for about 30 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
• Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
• Add vanilla and salt, beat to combine.
• Slowly add in powdered sugar, beating well until spreading consistency
• Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
• Keep refrigerated until about 30 minutes before serving.

THE ONLY CARROT CAKE RECIPE YOU WILL EVER NEED

Steps:

• Grate the carrots into the medium bowl. Combine grated carrots and brown sugar. Set aside for 60 minutes (stir raisins if using)
• Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans.
• In large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple if using. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture add the walnuts if using. Finally stir in the carrot mixture and the walnuts. Pour evenly int the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick come out clear. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.