• Rabab Awada

Carrot Cake


For the carrot cake:

2 cups (250 grams) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup (180ml) canola or vegetable oil

4 large eggs room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce

1 teaspoon pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed

1/2 cup crushed walnuts

For the cream cheese frosting:

1 (8-ounce) package brick style cream cheese, softened to room temperature

½ cup (115 grams) unsalted butter, softened to room temperature

2 cups (240 grams) powdered sugar

1 teaspoon pure vanilla extract


To make the carrot cake:

Preheat oven to 350°F (177°C). Spray 12 inch round cake pan or rectangle with non stick cooking spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots and walnuts into the wet ingredients and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

Pour the cake batter in the prepared cake pan. Bake at 350°F for 30-35 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pan for about 20-25 minutes. Once the cake has cooled, remove from the pan and return the cake to the wire rack or any desired plate to finish cooling.

To make the cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

Spread the frosting on the top or on the sides too. Top with pecans or other toppings of choice if desired.