Spiced Carrot Cake
The perfect sweet treat to your Easter celebrations this year! Spiced carrot cake with freshly grated carrots and a rich cream cheese frosting.
PREP TIME: 45 minutes
COOK TIME: 35 minutes
LEVEL: Intermediate
YIELD: 1 2-layer cake
Ingredients
Cake Batter
1 ½ cups brown sugar
½ cup granulated sugar
1 cup vegetable oil
4 eggs
¾ cup apple sauce or Greek yogurt
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon ground clove
2 ¼ cup freshly grated carrot
Optional
½ cup chopped walnuts
Orange and green food coloring
Cream Cheese Frosting
2 sticks unsalted butter
2 – 8oz cream cheese blocks
1 teaspoon pure vanilla extract
½ teaspoon salt
4 cups powdered sugar
Method of Preparation
- Preheat the Wolf Convection Oven to 325° on the Convection Mode, or Wolf Convection Steam Oven to 325° on the Convection Humid Mode.
- Prepare 2 – 9 inch cake pans by lining the bottom with parchment paper and greasing the sides.
- Peel and grate the carrots.
- In a stand mixer, combine the sugars, vegetable oil, vanilla extract, apple sauce and eggs. Mix until well combined about 3 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and spices. Add to the wet ingredients and mix until just combined.
- Fold in the carrots.
- Separate the batter between the two cake pans. Gently tap to remove bubbles.
- Place in the oven, and bake for about 35 minutes, or until a toothpick comes out cleanly.
- While cake is cooling, prepare the frosting.
- In a stand mixer, combine the softened butter and cream cheese. Using the paddle attachment, whip on high until smooth and fluffy.
- Add the vanilla and mix for 30 seconds. Add the powdered sugar and salt, and mix on low until combined, and then on high for about 5 minutes.
- To frost the cake, add a small dollop on the bottom of the first cake to help hold it still. Add about a third of the frosting to the top of the first cake. Center the second cake over top.
- Continue to frost the top and sides of the cake with the remaining frosting. Chill in the fridge.
Optional:
- Decorate with walnuts.
- Color any remaining frosting with orange and green. (A little frosting goes a long way with decorating!) Place in pastry bags with the smallest tips you have. Pipe the leaves of the carrot first, and the rest of the carrot second.
