Today I make carrot cake! Last week I brought you along as we harvested carrots from the high tunnel and today we turn them into a delicious carrot cake! I've made this recipe for years for farmers' market and for the Farm Store. Now you can make it at home!
Carrot Cake
Cake Ingredients:
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt
¾ cup neutral cooking oil
4 eggs, room temperature
1 ½ cups packed brown sugar
½ cup sugar
½ cup applesauce
1 ½ tsp vanilla extract
3 ½ cups lightly packed grated carrots
Frosting Ingredients:
8oz cream cheese, room temperature
½ cup unsalted butter, room temperature
2 cups powdered sugar
1 ½ tsp vanilla extract
Pinch of salt
Directions:
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, spices and salt. In a mixing bowl or stand mixer add oil, eggs, brown sugar, sugar, applesauce and vanilla extract. Mix until combined. Slowly add your dry ingredients until just combined. Scrape down bowl and a spatula and make sure cake is fully mixed.
Grease a 9x13 pan or two 9 inch round pans.
Pour cake mixture into your prepared pans. Bake until toothpick comes out clean. Approximately 50 minutes for a 9x13 pan.
Cool cake completely.
Combine cream cheese and butter into mixer. Beat on medium speed until well combined. Add in powdered sugar, vanilla extract and salt and beat until light and fluffy. Approximately 5 minutes. Spread over cooled cake.
Enjoy!
Bring home a piece of the ranch! Jerky, Beef & Pork available now!
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