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Name: Ultimate Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 1/4 cups All purpose flour; 1 1/2 teaspoons Baking powder; 1 teaspoon Baking soda; 1 teaspoon Cinnamon; 1/4 teaspoon Ginger; 1/4 teaspoon Nutmeg; 1/2 teaspoon Salt; 1 1/2 cups Sugar; 1 cup Canola Oil; 1/2 cup buttermilk; 2/3 cup Brown sugar firmly packed; 2 teaspoons Vanilla; 1/2 cup Applesauce; 1 pound carrots finely grated; 1 cup Raisins; 4 Eggs extra large, at room temperature; 16 ounces Cream cheese softened; 4 ounces Unsalted butter softened; 2 teaspoons Vanilla; 1 teaspoon orange extract; 3 cups Confectioners Sugar more if needed, to taste

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INGREDIENTS

Cake
2 1/4 cups All purpose flour
1 1/2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
1 1/2 cups Sugar
1 cup Canola Oil
1/2 cup buttermilk
2/3 cup Brown sugar ; firmly packed
2 teaspoons Vanilla
1/2 cup Applesauce
1 pound carrots ; finely grated
1 cup Raisins
4 Eggs ; extra large, at room temperature
Cream Cheese Frosting
16 ounces Cream cheese ; softened
4 ounces Unsalted butter ; softened
2 teaspoons Vanilla
1 teaspoon orange extract
3 cups Confectioners Sugar ; more if needed, to taste

INSTRUCTIONS

Set out cream cheese and butter to soften.

Preheat oven to 350 degrees.

Prepare two 9-inch cake pans by lightly coating with oil.

Whisk the flour, baking soda, cinnamon, ginger, salt and nutmeg together in a large bowl, set aside.

In another bowl, mix eggs, sugar, oil, buttermilk, brown sugar, vanilla, and applesauce together.

Thoroughly combine wet and dry ingredients.

Stir in carrots and raisins until evenly distributed.

Pour the batter into prepared cake pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes 30 minutes before trying to remove from pans.

Meanwhile, beat 16 ounces of softened cream cheese.

Add extracts and beat until just incorporated.

Slowly add sugar and beat until the icing has the desired consistency.

Place one layer of cake on a cake plate.

Spread some of the icing on top.

Gently place the second layer on top, and spread rest of frosting on top and sides with a lightweight spatula.

Serve immediately and refrigerate any leftovers.

NOTES

Pineapple can be substituted for the applesauce.

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Ultimate Carrot Cake

Cake
2 1/4 cups All purpose flour
1 1/2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
1 1/2 cups Sugar
1 cup Canola Oil
1/2 cup buttermilk
2/3 cup Brown sugar firmly packed
2 teaspoons Vanilla
1/2 cup Applesauce
1 pound carrots finely grated
1 cup Raisins
4 Eggs extra large, at room temperature
 Cream Cheese Frosting
16 ounces Cream cheese softened
4 ounces Unsalted butter softened
2 teaspoons Vanilla
1 teaspoon orange extract
3 cups Confectioners Sugar more if needed, to taste

Set out cream cheese and butter to soften. 
Preheat oven to 350 degrees. 
Prepare two 9-inch cake pans by lightly coating with oil. 
Whisk the flour, baking soda, cinnamon, ginger, salt and nutmeg together in a large bowl, set aside. 
In another bowl, mix eggs, sugar, oil, buttermilk, brown sugar, vanilla, and applesauce together. 
Thoroughly combine wet and dry ingredients. 
Stir in carrots and raisins until evenly distributed. 
Pour the batter into prepared cake pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. 
Cool cakes 30 minutes before trying to remove from pans. 
Meanwhile, beat 16 ounces of softened cream cheese. 
Add extracts and beat until just incorporated. 
Slowly add sugar and beat until the icing has the desired consistency. 
Place one layer of cake on a cake plate. 
Spread some of the icing on top. 
Gently place the second layer on top, and spread rest of frosting on top and sides with a lightweight spatula. 
Serve immediately and refrigerate any leftovers.

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Nutrition

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Serving Size: 1 Serving (5345g)
Recipe Makes: 1 Servings

Calories: 13501
Calories from Fat: 5194 (38%)

Amt Per Serving		% DV

	Total Fat 577.1g	769 %
	Saturated Fat 195.8g	979 %
	Monounsaturated Fat 232.8g
	Polyunsanturated Fat 91g
Cholesterol 4974.7mg		1531 %
Sodium 5271.3mg		182 %
Potassium 6858.5mg		180 %
Total Carbohydrate 1956.5g		575 %
	Dietary Fiber 39.1g	156 %
	Sugars, other 1917.4g
Protein 202.1g		289 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13501

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