Dessert: United States – Carrot Cake with Cream Cheese Frosting
Serving Size: 12
Approximate Time
Prep
25 min
Cook
40 min
Additional
1 hr
Total
2 hrs 5 min
Ingredients
2 cups (250 g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 / 2 tsp fine salt
2 tsp ground cinnamon
1 / 2 tsp ground nutmeg
1 / 2 tsp ground ginger
1 cup (200 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
4 large eggs, at room temperature
3 / 4 cup (180 ml) vegetable oil
1 / 2 cup (120 ml) unsweetened applesauce
2 tsp vanilla extract
3 cups (300 g) finely grated carrots (about 5–6 medium)
1 / 2 cup (115 g) crushed pineapple, well-drained (optional)
3 / 4 cup (75 g) chopped walnuts or pecans (optional)
1 / 2 cup (80 g) raisins (optional)
8 oz / 226 g cream cheese, softened
1 / 2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar
1 1 / 2 tsp vanilla extract
Pinch of fine salt
1–2 tsp lemon juice or milk, to adjust consistency (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment for easy release.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Whisk in oil, applesauce, and vanilla until combined.
Add the dry ingredients to the wet and stir just until no dry streaks remain.
Fold in grated carrots, then fold in pineapple, nuts, and raisins if using.
Spread batter evenly into the prepared pan. Bake 35–40 minutes, or until the center springs back and a toothpick inserted comes out clean with a few moist crumbs.
Cool in pan on a rack for 15 minutes, then run a knife around edges and cool completely.
Make the frosting: Beat cream cheese and butter on medium speed until smooth and fluffy, 2–3 minutes. Add powdered sugar, vanilla, and salt; beat on low until incorporated, then on medium until creamy. If needed, add lemon juice or milk 1 teaspoon at a time to reach a spreadable consistency.
Frost the completely cooled cake in the pan. Garnish with extra chopped nuts if desired. Slice and serve. Store covered in the refrigerator for up to 5 days; bring to room temperature before serving.
