Spiced Carrot Cake with Cream Cheese Frosting

More people than I can count have asked me for this recipe so I’ve finally written it down. Unlike a traditional carrot cake, this is full of spices and light flavors from added fruits. Don’t be deterred by the number of ingredients. They’re what makes this cake flavorful and moist with the perfect crumb.

INGREDIENTS

• 6 cups grated carrots, medium grate
• 1/2 cup vegetable oil
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 2-3 teaspoons vanilla extract, depending on preference (I tend to be heavy handed with my pour)
• 1 cup crushed pineapple, total amount after being drained with the liquid lightly squeezed out (I like to use a fine mesh sieve and gently press)
• 1/2 cup applesauce
• 3 cups all purpose flour
• 1/4 cup whole wheat flour
• 4 teaspoons cinnamon
• 2 teaspoons cardamom
• 3/4 teaspoon nutmeg
• 3/4 teaspoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup chopped candied pecans, optional
• 2 recipes cream cheese frosting for decorating a 4 layer cake, or you may push one recipe for a 2 layer cake with a thinner spread

OPTIONAL INGREDIENTS

(While not required, I add these when I bake this cake)

• 3 tablespoons mini diced ginger
• 3 tablespoons cinnamon sweet bits

INSTRUCTIONS

1. Preheat the oven to 350 degrees with the rack just below halfway down the oven (lower third, not directly in the middle). Spray two 9 inch cake pans with Pam cooking spray, add a parchment round the size of the base to the bottom of the pan, and spray the base again.
2. Grate the carrots and set aside.
3. Combine the flour, whole wheat flour, cinnamon, cardamom, nutmeg, ground ginger, baking soda, and salt with a whisk in a medium mixing bowl. (If including the optional ingredients and the nuts, whisk into the flour mixture as well.) Set aside.
4. In a large mixing bowl, cream together the brown sugar, granulated sugar, and vegetable oil until uniform.
5. Whisk in the eggs and vanilla extract with the wet ingredients until well combined. Then whisk in the pineapple and applesauce.
6. With a spatula, combine the dry ingredients into the wet ingredients until no dry spots remain. Do not over mix as this would prevent a good rise. The batter may appear a little clumpy, but that’s ok.
7. Bake in the preheated oven for 45-50 minutes or until the cake tester comes out clean. You can generally tell if a cake is done when it’s golden brown around the edges and the cake is slightly pulling away from the edges of the pan.
8. Let cool in the pans for 10 minutes, then turn out on wire racks to cool for 2 hours.

DECORATION

NOTE: you can keep the cake at two layers, or cut each cake through the center in half. I prefer a four layer cake to maximize the cream cheese frosting and for a more dramatic effect.

1. Make two batches of the cream cheese frosting recipe for a four layer cake, or one batch of the cream cheese frosting for a two layer cake.
2. Place the first layer of the cake on a stand or cake round and spread a 1/4 inch layer of cream cheese frosting on top (may have to reduce thickness for a two layer cake with a single batch of cream cheese frosting). For added oomf, chop some additional candied pecans and sprinkle on top of the frosting. For a four layer cake, repeat this step two more times placing each layer on top of the next. Pro tip: if you prefer no nuts, make raised edges and pour in salted caramel in between the layers.
3. Frost the rest of the cake with an approximately 1/4 inch layer of frosting.
4. Another pro tip: drizzle salted caramel on top. Just note that my caramel recipe may have some drippage around the edges so use a cake plate with a slight lip. I found this out the hard way and had to clean up my fridge. 
5. Voila! You have made a masterpiece. Due to the cream cheese frosting, consume the first day or store in the refrigerator for up to 5-days. (I’ve pushed it to a week and it’s been fine, and stays perfectly moist.) For best results, let come to room temperature before serving.