Recipe of Today: Carrot Cake

Recipe of Today: Carrot Cake


For The Cake: 

  • 2 cups all-purpose flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 ½ tsps ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp sea salt
  • ¾ cup canola or vegetable oil
  • 4 large eggs, room temperature
  • 1 ½ cups light brown sugar
  • ½ cup granulated sugar
  • ½ cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 3 cups grated carrots, lightly packed

For The Frosting:

  • 8 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract


To Make The Cake: 

  • Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray for future use.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • Grab your Kitchenin KM50 Stand Mixer, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt in the mixing bowl. Set aside.
  • In another large mixing bowl, whisk together oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until fully incorporated.
  • Pour the wet ingredients into the dry ingredients and mix with your Kitchenin Stand Mixer or a separate rubber spatula until just combined, making sure not to over mix the batter.
  • Evenly pour the cake batter between two prepared pans. Bake at 350°F for 30-35 minutes, or until the tops of the cakes are set and a toothpick inserted into the center of each cake comes out clean. Remove from the oven and transfer to a wire rack. Let cool in the pan for about 20-25 minutes. Once the cakes have cooled, remove from the pan and return the cakes to a wire rack to finish cooling.

To Make The Frosting:

  • Use the paddle attachment with your Kitchenin KM50 Stand Mixer, beat the cream cheese until smooth. Then add butter and blend for about 30 seconds to 1 minute, until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until just combined, scraping down the sides of the bowl as needed.

To Assemble The Cake:

  • Use a knife or cake leveler to level the top of each cake. Place one of the cakes on a cake stand and top with a little more than ½ cup of the frosting, then smooth it into an even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans, blueberries or any other topping you like if desired. Serve and enjoy!

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