Easy Carrot Cake

• porzioni: 16 servings
• tempo di preparazione: 25 minutes
• tempo totale: 2 hours 30 minutes

Ingredienti

2 cups all-purpose flour (*measured correctly)

1 cup granulated sugar

1/2 cup packed light brown sugar

2 tsp baking soda

1 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/4 tsp ground cloves (optional)

1/2 tsp fine sea salt

1 cup extra light olive oil (or vegetable or canola oil)

4 large eggs (room temperature)

3/4 cup applesauce (or drained crushed pineapple)

3 cups finely grated carrots (14 oz or 6 medium carrots)

1 cup pecans (*plus more to garnish, optional)

3/4 cup golden raisins (or regular raisins, optional)

Istruzioni

How to Make Carrot Cake:

Prep: Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.

Dry Ingredients: In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.

Wet Ingredients: In a second mixing bowl, whisk together the wet ingredients: oil, eggs, and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.

Add-Ins: Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.

Bake: Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let the cake rest in the pans for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating. Meanwhile, make the Cream Cheese Frosting.

To Frost The Carrot Cake:

Set the first cake layer on a cake platter and spread on a generous amount of Cream Cheese frosting (about 1/4 of the batch).

Set the second layer over the frosting with the top-side-down to create an even frosting surface. Lightly crumb coat the cake with frosting then apply more frosting to the top and sides of the cake.

Use a piping bag fitted with a large open star tip to pipe puffs of the remaining frosting around the top of the cake and sprinkle remaining pecans around the edges.

Nutrizione

• Calorie: 345 kcal
• Grassi Totali: 19 g
• Grassi Saturi: 3 g
• Grassi Insaturi: 16 g
• Grassi Trans: 0.004 g
• Colesterolo: 41 mg
• Sodio: 246 mg
• Carboidrati Totali: 41 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 26 g
• Proteine: 4 g