CARROT CAKE WITH CREAM CHEESE FROSTING
The recipe that started my career
10-12 SERVINGS / 1 HOUR 15 MINUTES, PLUS COOLING
INGREDIENTS
For the cake:
4 large eggs
¾ cup olive oil
½ cup unsweetened apple sauce
1 cup light brown sugar
1 cup granulated sugar
1 Tbsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. Diamond Crystal kosher salt
1 Tbsp. ground cinnamon
3 large carrots, grated on the large holes of a box grater (2-3 cups)
1 cup walnuts/pecans, chopped, optional
For the frosting:
⅓ cup unsalted butter, softened
8 oz. cream cheese, softened
3 cups powdered sugar, plus more as needed
METHOD
Center oven rack and preheat oven to 350°F. Grease two 9-inch cake pans with butter and line with parchment.
For the cake: add eggs, olive oil, apple sauce, both sugars, and vanilla to a large bowl and mix until just combined. To prevent the cakes from doming during baking, be sure not to over mix or incorporate too much air at this point.
To the same bowl, add the flour, baking soda, baking powder, kosher salt, and cinnamon and mix until just combined.
Add the grated carrots and nuts, if using, and fold to incorporate.
Divide the batter evenly between the two baking pans, and bake for 25-35 minutes or until a cake tester inserted into the center comes out with moist crumbs.
Remove the cakes from the oven, flip them onto a wire rack, and let cool completely.
For the frosting: cream together butter and cream cheese in a stand mixer with the paddle attachment or using electric beaters. Gradually add the powdered sugar and continue to mix until well incorporated. Taste for sweetness at this point; if you prefer a sweeter frosting, add up to an additional 1 cup of powdered sugar. Beat the icing on high speed for 3-5 minutes or until fluffy.
Once completely cooled, frost the cake by spreading ⅓ of the frosting between the two layers and use the rest on the top and sides.
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