Carrot Cake with Cream Cheese Frosting

Makes: 1 6 inch cake Total Time: 1.5 hours

INGREDIENTS

• Carrot Cake

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoons ground cloves

• 2 cups finely shredded and chopped carrots

• 1 1/3 cup white granulated sugar

• 2/3 cup light brown sugar

• 4 large eggs

• 1/2 cup natural applesauce

• 1 cup vegetable/canola oil

• 1 1/3 cup chopped nuts of your choosing

• Cream cheese frosting

• 12oz of cream cheese at room temperature

• 4 tablespoons of butter at room temperature

• 5-6 cups of powdered sugar

• 3 tablespoons of heavy cream

• pinch of salt

• Zest from one orange

Carrot Cake

Step 1: Preheat the oven to 350 degrees and prepare three 6” round pans

Step 2: Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and cloves.

Step 3: Add in the shredded carrot (I always pulse the carrot in the food processor first to make sure it’s not stringy) and mix together until fully coated and not clumpy.

Step 4: In a seperate mixing bowl, whisk together the sugars, eggs, applesauce and vegetable oil.

Step 5: Slowly add the wet ingredients into the dry ingredients, mixing until just combined.

Step 6: Fold in the chopped nuts until just combined. Careful to not overmix.

Step 7: Pour 1/3 of the batter into each prepared pan.

Step 8: Bake for 25-35 minutes until a toothpick inserted comes out clean.

Step 9: Remove from oven and pans and let cool on cooling racks.

Cream Cheese frosting

Step 1: While cakes are cooling, using a stand mixer, beat the butter and cream cheese until fluffy and light in color.

Step 2: Slowly add in powdered sugar, alternating with heavy cream until the texture is light and fluffy. If it is too runny add more powdered sugar, if too stuff add more heavy cream one teaspoon at a time.

Step 3: Once the thickness is correct, let the beater go on medium-high speed for 5-8 minutes until the frosting is fluffy and smooth. Add orange zest and quickly beat until incorporated.

Assembly

Step 1: Level the tops of the cakes with a cake leveler or a serrated knife.

Step 2: Scoop 1/3 cup of frosting onto the top of the first cake layer and spread evenly, repeat with the next layer.

Step 3: Scoop 1 cup of frosting on top of the final later and slowly cover the entire cake with a thin layer of frosting, smoothing out the top and sides as much as possible. Place in the fridge to cool for 45 minutes.

Step 4: Once the initial crumb coating is solid, proceed to fully frost the cake in whatever way you so choose for your design.

Step 5: Keep in a cool place until you serve.