Carrot Cake with Cream Frosting (Print Version)

# Ingredients:

→ Carrot Cake

01 - 6 large eggs, room temperature
02 - 398g granulated sugar
03 - 213g light brown sugar, packed
04 - 340ml canola oil
05 - 1 and 1/4 cups unsweetened applesauce
06 - 171g sour cream
07 - 14ml vanilla extract
08 - 3 and 1/2 teaspoons ground cinnamon
09 - 3/4 teaspoon ground cloves
10 - 1/2 teaspoon ground ginger
11 - 1 teaspoon ground nutmeg
12 - 450g all-purpose flour
13 - 2 and 1/2 teaspoons baking powder
14 - 1 teaspoon baking soda
15 - 1/2 teaspoon salt
16 - 5 cups coarsely grated carrots

→ Cream Cheese Frosting

17 - 454g full-fat cream cheese, room temperature
18 - 227g unsalted butter, room temperature
19 - 14ml pure vanilla extract
20 - 641g confectioners' sugar, sifted, more if needed

# Instructions:

01 - Preheat the oven to 350°F (175°C). Cut out three 9-inch parchment paper rounds for cake pans. Generously spray the sides and bottoms of pans with nonstick spray. Place parchment paper in the bottom of each pan and spray again to ensure full coverage. Set pans aside.
02 - In a large bowl, combine eggs, granulated sugar, light brown sugar, oil, applesauce, sour cream, vanilla, and spices. Beat well until fully mixed.
03 - Add flour, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined. Avoid overmixing. Fold in grated carrots with a rubber spatula until incorporated.
04 - Divide the batter evenly between prepared pans. Smooth the tops with a spatula. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cakes cool for 20 minutes in the pans, then transfer to a wire rack to cool completely.
05 - In a stand mixer with a paddle attachment, or using an electric handheld mixer, beat cream cheese, butter, and vanilla on medium-high speed for 2 minutes until smooth. Reduce speed to low and gradually add sifted sugar. Once fully mixed, beat on high for 1-2 minutes until fluffy.
06 - Place one cake layer on a cake stand or plate. Spread an even layer of frosting on top and sides. Add the second cake layer on top, pressing lightly to seal. Repeat with the remaining cake layer. Frost the top and sides of the cake until smooth.
07 - Optionally decorate with chopped nuts. Slice and serve. Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

# Notes:

01 - Ensure cakes are completely cool before frosting to prevent sliding layers.
02 - Sifting confectioners' sugar prevents lumps in the frosting.
03 - For best flavor, let the cake rest overnight before serving.

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