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Ingredients
Scale
- 10 tablespoons (142 grams) unsalted butter
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups (400 grams) firmly packed light brown sugar
- 3 large eggs, (at room temperature)
- 1 cup (250 grams) unsweetened applesauce
- 1 teaspoon vanilla
- 3 cups (296 grams) finely shredded carrots* (about 4 medium carrots)
- 3/4 cup (84 grams) finely chopped walnuts or pecans
- 24 ounces (680 grams) cream cheese, (completely softened to room temperature)
- 2 sticks (227 grams) unsalted butter, (completely softened to room temperature)
- 1 tablespoon vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 cups (625 grams) powdered sugar, (sifted)
Instructions
- Preheat the oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- Melt the butter in a medium skillet over medium heat. Swirl occasionally until foamy and crackling, then continue until browned bits form, around 2 to 3 minutes. Remove from heat and pour into a bowl to cool completely.
- In another bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Combine the browned butter with the brown sugar, whisk in eggs, followed by applesauce, vanilla, and shredded carrots.
- Fold in the dry ingredients until just combined, then stir in the nuts.
- Divide the batter between the prepared cake pans and bake for about 30 minutes, or until a tester comes out clean. Let cool completely on wire racks.
- Once cool, slice each cake layer in half, placing the layers in the fridge as you prepare the frosting.
- In a stand mixer, beat together cream cheese, butter, vanilla, cinnamon, and salt on medium-high until light and creamy. Gradually add powdered sugar on low until smooth.
- Place one layer on a stand, spread frosting on top, and repeat with remaining layers. Cover the entire cake with frosting and smooth the edges.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Make sure the butter is fully cooled before mixing it with the other ingredients to avoid cooking the eggs.
For extra flavor, consider adding some raisins or crushed pineapple to the batter.
Adjust the amount of nuts according to your preference, or leave them out entirely.
- Prep Time: N/A
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg