Grandpa Joe's favorite
Carrot Cake

I shamelessly stole this recipe from Danielle, a nice lady who posted it on her website Live Well Bake Often.

About this recipe

Mille grazie to Danielle for posting this incredible version of one of my favorite desserts.  Try it.  I think you'll be pleased, too.  The only change I made was to double the frosting recipe.  Doubling makes more than is really necessary, but it is easier to work with too much than the exact amount required, or at least it is for me.

Oh, and try to visit her website soon.  It is loaded with exceptional recipes and extraordinary photographs!

Ingredients

  • 9 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 6 ounces vegetable oil
  • 4 large eggs, room temperature
  • 10½ ounces light brown sugar
  • 3½ ounces granulated sugar
  • 4½ ounces unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 10½ ounces grated carrots
  • 1 pound cream cheese, room temperature
  • 8 ounces unsalted butter, room temperature
  • 1 pound powdered sugar
  • 2 teaspoons pure vanilla extract

Directions - Cake

  1. Spray two 9-inch round cake pans well with non stick cooking spray.  You can also line the bottom of each pan with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
  3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
  4. Add the grated carrots into the wet ingredients and mix until well combined.
  5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined, making sure not to over mix the batter.
  6. Pour the cake batter evenly between the two prepared cake pans.
  7. Bake in a preheated 350° F oven for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. 
  8. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 30 minutes.  Remove from the pans and return the cakes to the wire rack to finish cooling.
Carrot Cake.  Buon appetito!

Directions - Cream Cheese Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.  Add the butter and mix for about 30 seconds until well combined and smooth.  Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  2. Place one of the cakes on a cake stand and top with frosting.  Smooth it out into one even layer.  Place the other cake on top and use the remaining frosting to frost the top and sides of the cake.

Notes

  • The finished cake should be covered and refrigerated until ready to serve.
Posted: December 2018.