The BEST Carrot Cake with Cream Cheese Frosting

This is my fâvorité récipé for homémâdé cârrot câké! This câké is so éâsy to mâké, pérféctly moist, ând toppéd with ân éâsy homémâdé créâm chéésé frosting.

Ingredients :

For the carrot cake:

• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup (180ml canola) or vegetable oil
• 4 large eggs room temperature
• 1 and 1/2 cups (300 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Préhéât ovén to 350°F. Sprây two 9-inch round câké pâns wéll with non stick cooking sprây (you cân âlso liné thé bottom of éâch pân with pârchmént pâpér for éâsiér rémovâl) ând sét âsidé.
2. .............

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