Carrot Cake

There's nothing quite like carrot cake. For me, the perfect carrot cake is rich and decadent – its got lot's of cinnamon, stays moist for days, and has a cream cheese-y cream cheese frosting. This recipe is truly my pride and joy, and while it's not my first born, it may as well be.

INGREDIENTS

FOR THE CAKE:

4 eggs

1 cup brown sugar

1 cup white sugar

3/4 cup olive oil

1/2 cup unsweetened apple sauce

Generous splash of vanilla extract

2 cups all purpose flour

2 tsp baking soda

2 tsp baking powder

1 tsp kosher salt

1 tbs ground cinnamon

 3 large carrots, grated (yield of 2-3 cups)

1 cup walnuts/pecans, chopped (optional)

FOR THE ICING:

1/3 cup butter, softened

8 oz cream cheese, softened

3-4 cups icing sugar

METHOD

1. To a large bowl, add the eggs, olive oil, apple sauce, sugars, and vanilla and mix until just combined. To prevent the cakes from forming domes during baking, be sure not to over mix or incorporate too much air at this point. 

2. To the same bowl, add the flour, baking soda, baking powder, salt, and cinnamon and mix until just combined.

3. Add the grated carrots and nuts, if you're using them, and fold to incorporate

4. Divide the batter evenly between two parchment-lined 9 inch cake pans, and bake at 350F for around 30 minutes.

5. Remove the cakes from the oven, flip them onto a wire rack, and allow them cool for a few hours. 

6. To make the frosting; cream together the butter and cream cheese. Gradually add the icing sugar and mix until it’s well incorporated. Beat the icing on high speed for 3-5 minutes or until fluffy. 

7. After the cake has cooled, frost the cake by using 1/3 of the frosting between the two layers and the rest on the top and sides. 

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FAQ:

I don't have 2 9" cake pans, what can I use instead?

You can also bake this in 9"x13" baking tray for ~45 mins instead or bake them as cupcakes for ~20 minutes. 

Olive oil in a cake?!

Yes!! Don't knock it until you've tried it! I do understand your hesitation, and while I 100% recommend using olive oil, if you'd prefer not to, feel free to use vegetable oil or canola oil. The flavor of the cake may take a hit, but they'll still offer the long-standing moisture olive oil does. 

What can I use instead of apple sauce?

Apple sauce adds amazing moisture and structure to this cake, but in a pinch you can make a direct substitution for an equal portion of oil. 

Where are the raisins and other spices?

As always, to this I say, do your thing . I'm not making this cake for you - you are. Add the raisins, add the nutmeg, do whatever your heart desires.