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

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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

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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

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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

Read more on next page