Ingredients for Cake:
1/2 c. sugar
1/2 c. brown sugar
1 c. applesauce
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
3 c. shredded carrots
Ingredients for Frosting:
8 oz. cream cheese
4 TBS. butter
1 tsp. vanilla
2 c. powdered sugar
shredded carrots for garnish
First, grate some carrots. You will need approximately 1/2 pound to get 3 cups. If you have a little more, that's okay too.
In a large bowl, add the sugar, brown sugar, applesauce, eggs, and vanilla.
Use a mixer to beat until combined.
Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the same bowl.
Continue to mix until just combined. Do not overmix.
Now add the shredded carrots.
Use a spatula to fold them in.
Preheat the oven to 350° and grease and flour a 9x13 inch cake pan.
Bake for about 25 minutes. I thought it would take a lot longer, so I didn't check mine until 30 minutes. You can see it was just starting to brown, although it didn't taste burnt. My oven also gets hotter than most.
Let the cake cool for 10 minutes, and then remove from the pan to finish cooling.
While it is cooling, make the frosting.
Combine the cream cheese, butter, vanilla, and powdered sugar into a bowl.
Beat with a mixer until it's smooth and creamy.
After the cake has completely cooled, frost the cake. Garnish with extra shredded carrots.
Cut, serve, eat.
Because of the cream cheese and butter in the frosting, this cake needs to be refrigerated. Enjoy this 77 Carrot Cake.