Carrot Cake with Cream Cheese Frosting

I know that most people think of carrot cake as a springtime cake, but I just love this one so much that I wanted to share it with you now! This makes such a wonderfully dense and moist cake. Paired with sweet cream cheese frosting, it's a sure winner! Here's what you'll need to make it:

Photo byTiffany

Ingredients:

• 3 cups of flour
• 1 tablespoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 1/2 teaspoons salt
• 1 1/4 cups vegetable or canola oil
• 2/3 cup unsweetened applesauce
• 1 cups sugar
• 1 1/4 cups brown sugar
• 1 tablespoon vanilla
• 6 large eggs
• 3 cups freshly grated carrot
• 1/2 cup chopped pecans, optional

Cream Cheese Frosting

• 1/2 cup unsalted butter, softened
• 12 oz (1 1/2 blocks) cream cheese, softened
• 1 tablespoon vanilla extract - OR 1 teaspoon vanilla + 2 teaspoons maple extract
• 1/4 teaspoon salt
• 4-5 cups powdered sugar
• chopped pecans for topping, optional

Preheat the oven to 350°F. Grease two 8-inch cake pans, three 9-inch cake pans, or a 9x13-inch pan, then line them with parchment paper and grease the parchment as well.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, cream the oil, applesauce, vanilla, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the grated carrots. (If using nuts, add them at this point.)

Gently fold the dry ingredients into the wet ingredients until just combined, ensuring there are no streaks of flour remaining. Be careful not to overmix. Divide the batter evenly among the prepared pans.

Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a cooling rack for about 10 minutes, then turn them out onto the rack to cool completely.

While the cakes are cooling, prepare the frosting. In the bowl of a stand mixer (or using an electric mixer), beat the butter and cream cheese together until smooth, creamy, and free of lumps. Add the vanilla extract, maple extract (if using), and salt, and mix until combined.

With the mixer on low speed, gradually add the powdered sugar until it is fully incorporated and to the desired consistency.

Use the frosting to decorate the completely cooled cake or cupcakes. If desired, top with chopped nuts. Enjoy!

* Notes:

Store cake, covered, in refrigerator for 5 to 7 days or up to 4 months in the freezer, provided it's adequately sealed.