Carrot Cake

Ingredients

Instructions

1. 1

   Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment.

2. 2

   Whisk dry ingredients: 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ground cloves, ½ teaspoon allspice.

3. 3

   In a large bowl, whisk 4 eggs with 1 cup vegetable oil, 1½ cups brown sugar, ¼ cup applesauce, 2 teaspoons vanilla. Stir in 3 cups of grated carrots (about 4-5 medium carrots), 1 cup chopped walnuts, ½ cup raisins (optional).

4. 4

   Fold the dry ingredients into the wet until just combined. Don't overmix.

5. 5

   Divide between the pans. Bake 28-35 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then turn out onto wire racks and cool completely.

6. 6

   Make the cream cheese frosting: beat 12 oz softened cream cheese with ¾ cup softened butter until smooth. Add 4-5 cups powdered sugar (to taste), 1 teaspoon vanilla. Beat until light and fluffy. Spread between layers, on top, and around sides. Press extra chopped walnuts onto the sides if desired. Refrigerate 30 minutes before slicing.