Carrot Cake with Cream Cheese Frosting

2 cups all-purpose flour (you can substitute some with whole wheat flour for a healthier version) 

1 teaspoon baking powder (to help the cake rise) 

1 teaspoon baking soda (for a light texture) 

1 teaspoon cinnamon (add a little more if you like it spicy) 

½ teaspoon salt (to balance the sweetness) 

½ cup vegetable oil (or coconut oil for a different flavor) 

1 cup sugar (you can use brown sugar for a richer flavor) 

2 eggs (at room temperature for better mixing) 

½ cup applesauce (to add moisture and reduce the amount of sugar) 

1 tsp vanilla extract (use pure for best flavor) 

2 cups shredded carrots (about 4-5 medium carrots) 

½ cup chopped walnuts (optional, but adds a nice texture) 

For the cream cheese frosting:

8 oz cream cheese (softened to room temperature) 

½ cup butter (softened, use unsalted) 

2 cups powdered sugar (adjust to taste) 

1 tsp vanilla extract (for flavor) 

Instructions:

Prepare the oven and pan:

Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch cake pan or two 9-inch round pans with butter or oil, then lightly flour to prevent the cake from sticking.

Mixing the dry ingredients:

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. This will remove any lumps and ensure the leavening agents are evenly distributed.

Preparing the wet ingredients:

In a separate bowl, whisk together the oil, sugar, eggs, applesauce, and vanilla extract until smooth and well combined. Use an electric mixer to help mix.

Incorporating the ingredients:

Add the dry mixture to the wet mixture in batches, mixing gently with a spatula or wooden spoon until just incorporated. Avoid overmixing to keep the cake light and fluffy.

Gently fold grated carrots and chopped walnuts (if using) into batter.

To Bake Cake:

Pour batter into prepared pan and smooth top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Watch carefully to avoid overbaking, which can dry out the cake.

Once baked, remove cake from oven and let cool in pan for about 10 minutes before transferring to a wire rack to cool completely.

To Make Frosting:

In a large bowl, beat cream cheese and softened butter with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add powdered sugar and vanilla extract, continuing to beat until smooth and spreadable. If the frosting is too thick, you can add a teaspoon of milk to loosen it up.

Frosting the cake:

Once the cake is completely cooled, spread the cream cheese frosting on the top and sides of the cake using a spatula. For a more elegant presentation, you can use a piping bag to create designs on the top.

Serving:

Decorate the cake with a few chopped nuts on top or orange zest for a pop of color. Cut into wedges and serve. The cake can be stored in the refrigerator for 3-4 days in an airtight container.

Tips and tricks:

Grate carrots: To save time, use a food processor to grate the carrots quickly and evenly.

Fruit variations: You can also add raisins or pineapple chunks for a tropical flavor.

Make ahead cake: The cake can be made 1 day in advance. It’s even better the next day because the flavors have time to blend.

Frosting Alternatives: For a different frosting, consider using chocolate frosting or vanilla buttercream.

Prep Time:

Prep Time: 15 minutes

Cook Time: 35 minutes

Cooling Time: 30 minutes (time may vary depending on room temperature)

Total Time: About 1 hour 20 minutes

Servings: About 8-10 servings

This Carrot Cake with Cream Cheese Frosting is a beloved classic, perfect for birthdays, family dinners, or any special occasion. Enjoy every delicious bite!