Today (February 03, 2018) is National Carrot Cake Day and in this instructable, I will show you how to make it.
Step 1: Ingredients
3 c carrots
2 c all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 c sugar
3/4 c vegetable oil
1/2 c unsweetened apple sauce
1 tsp baking soda
1/2 ground ginger
1 tsp vanilla extract
1 1/2 tsp cinnamon
1 1/2 c light brown sugar
4 eggs, room temperature
2 c powdered sugar
1/2 - 1 1/2 c chopped pecans (depending on how you decorate your cake)
1 tsp vanilla
1/2 c unsalted butter, softened
8 oz cream cheese, softened
Step 2: Prep the Pans
Coat 2 9 in cake pans with non-stick cooking spray.
Step 3: Carrots Are Grate!
Grate the carrots
Step 4: In a Large Bowl
Whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt together.
Step 5: In Another Large Bowl
Whisk together the eggs, oil, both sugars, applesauce and vanilla together until mixed thoroughly.
Now, stir in the carrots.
Step 6: Put Everything in 1 Bowl
Mix together, with a spoon, the wet and dry ingredients until just combined, do not overmix.
Step 7: Batter Up!
Divide the batter equally between the two cake pans.
Step 8: Bake!
Bake in an oven that's been preheated to 350° for 30-35 minutes, or until you can poke a fork/toothpick in the center and it comes out clean.
Step 9: Cool Down Part 1
Remove the cakes from the oven and place the cake pans on a wire rack to cool for 20 minutes.
Step 10: Cool Part 2
Remove the cakes from the pans and place directly on the wire rack to cool completely.
Step 11: Making the Frost
Using the electric mixer, mix the cream cheese until fluffy.
Step 12: Just a Couple of Minutes More Until Frosty Time
Now add the butter and continue to mix for 1 minute.
Step 13: Add the Last Two Ingredients
Now add the vanilla and powdered sugar into the mixture and mix until combined.
Step 14: Oooh Frosty!
Frost the cake, then top with the pecans.
Step 15: Enjoy!
If you make this, let me know what you think!