Nothing tastes quite like homemade!
Preheat oven to 350 degrees.
In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy.
Stir in powdered sugar and mix until well combined, set aside.
Line 2 round cake pans (9") with aluminum foil, leaving an overhang on two sides. Grease foil and dust with flour. Set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In another large mixing bowl, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots.
Divide mixture evenly into 2 prepared cake pans.
Bake cakes for 35 to 40 minutes (until a toothpick inserted in the centre comes out clean).
Remove from oven and allow to cool for 5 minutes in cake dishes. Lift cakes out of the pan with foil overhang and allow to cool completely on a wire rack before frosting.
Flip cakes upside down when frosting with cream cheese frosting.
Sprinkle with chopped pecans.
Ingredients
Directions
Preheat oven to 350 degrees.
In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy.
Stir in powdered sugar and mix until well combined, set aside.
Line 2 round cake pans (9") with aluminum foil, leaving an overhang on two sides. Grease foil and dust with flour. Set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In another large mixing bowl, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots.
Divide mixture evenly into 2 prepared cake pans.
Bake cakes for 35 to 40 minutes (until a toothpick inserted in the centre comes out clean).
Remove from oven and allow to cool for 5 minutes in cake dishes. Lift cakes out of the pan with foil overhang and allow to cool completely on a wire rack before frosting.
Flip cakes upside down when frosting with cream cheese frosting.
Sprinkle with chopped pecans.
How much vegetable oil is needed? It’s missing from the list of ingredients.
In number 4 and 13 should overhand be overhang?
In number 9 should grade be grated carrots?
Hi Linda,
Thanks for noticing our errors, we have fixed these now 🙂
There should be 1 1/4 cups vegetable oil in the recipe ingredients. I apologise for the inconvenience.
Hope you enjoy the cake!
A small typo:#13 cook should read COOL
This cake calls for a lot of sugar!
Hi Vivian,
Thank you for noticing our typo. We clearly had cake on the brain! lol.