Carrot Cake With Cream Cheese Icing

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Carrot cake with cream cheese icing. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Carrot cake with cream cheese icing is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Carrot cake with cream cheese icing is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Carrot cake with cream cheese icing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot cake with cream cheese icing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Carrot cake with cream cheese icing using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Carrot cake with cream cheese icing:

1. 2 C flour
2. 2 tsp baking powder
3. 1 tsp baking soda
4. 1 1/2 tsp cinnamon
5. 1/2 tsp ground ginger
6. 1/4 tsp nutmeg
7. 1/2 tsp salt
8. 3/4 C canola oil
9. 4 eggs, large
10. 1 1/2 C light brown sugar
11. 1/2 C sugar
12. 1/2 C applesauce, unsweetened
13. 1 tsp vanilla extract
14. 3 C grated carrots, lightly packed
15. Icing:
16. 1 (8 oz) pkg cream cheese, softened
17. 1/2 C unsalted butter, softened
18. 2 C powdered sugar
19. 1 tsp vanilla

Instructions to make to make Carrot cake with cream cheese icing

1. Preheat oven to 350°. Spray two 9" round cake pans well with nonstick cooking spray. (You can line the bottom of the pans with parchment paper for easier removal).
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, sugar, applesauce, and vanilla until combined. Add the grated carrots into the wet ingredients until well combined.
3. Pour the wet mixture into the dry mixture and mix with a whisk or rubber spatula until combined, do not over mix the batter.
4. Pour the batter evenly into both cake pans. Bake for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Remove from oven, transfer to a wire rack to cool for 20-25 minutes. Once cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
5. Icing: in a large bowl, use a mixer and beat the cream cheese until smooth. Add the butter and mix until combined. Add in the powdered sugar and vanilla and continue to mix until fully combined.
6. Assemble: level the tops of each cake with a knife. Place one cake on the serving plate, top with 1/2C icing and smooth it out. Now place the other cake on top and use remaining icing to cover the top and sides. Top with pecans or other toppings you like.

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