Ingredients
For the carrot cake:
2 cups all-purpose flour spooned & leveled (250 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup canola or vegetable oil (180ml)
4 large eggs at room temperature
1 ½ cups packed light brown sugar (300 grams)
½ cup granulated sugar (100 grams)
½ cup unsweetened applesauce (125 grams)
1 teaspoon pure vanilla extract
3 cups lightly packed grated carrots (300 grams)
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese (226 grams) softened
½ cup unsalted butter (115 grams) softened
2 cups powdered sugar (240 grams)
1 teaspoon pure vanilla extract
Instructions :
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