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Ingredients
Scale
- 6 large eggs (room temperature)
- 2 cups (398g) granulated sugar
- 1 cup (213g) light brown sugar (packed)
- 1 and 1/2 cups (340ml) canola oil
- 1 and 1/4 cups unsweetened applesauce
- 3/4 cup (171g) sour cream
- 1 tablespoon (14ml) vanilla extract
- 3 and 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 and 3/4 cups (450g) all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 cups coarsely grated carrots
- 16 ounces (454g) full-fat cream cheese (room temperature)
- 8 ounces (227g) unsalted butter (room temperature)
- 1 Tablespoon (14ml) vanilla pure extract
- 5 and 1/2 cups (641g) confectioners' sugar (sifted, more only if needed)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare three 9-inch round cake pans by lining the bottoms with parchment paper and spraying them with nonstick cooking spray.
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, canola oil, applesauce, sour cream, vanilla, and spices until well combined.
- Add the flour, baking powder, baking soda, and salt to the mixture, stirring gently until just combined, being careful not to over mix.
- Fold in the grated carrots with a rubber spatula until evenly incorporated.
- Divide the batter among the prepared cake pans, smoothing the tops with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for 20 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by beating cream cheese, butter, and vanilla in a stand mixer until smooth.
- Gradually add sifted confectioners' sugar on low speed, then mix on high speed for 1-2 minutes until fluffy.
- Once cooled, frost the first cake layer on a stand, add a second layer on top, and continue frosting the top and sides of the cake until fully decorated.
- Optionally, decorate with nuts, slice, and serve. Store in the refrigerator for up to 3 days.
Notes
Make sure to use room temperature ingredients for optimal mixing and texture.
Consider adding chopped walnuts for additional flavor and texture if desired.
This cake can be made a day in advance for better flavor development.
- Prep Time: No data
- Cook Time: 125 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 596
- Sugar: 55g
- Sodium: 526mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 123mg