Carrot cake can be JUST as good as chocolate cake. My version blends smooth, perfectly spiced cake with tangy cream cheese frosting and gives any chocolate cake a run for its money. Bake it with me. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill Amazon Storefront Link: https://www.amazon.com/shop/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: 9" SPRINGFORM PANS: https://amzn.to/3vtHvg7 CUTTING BOARD: https://amzn.to/341OgnD FOOD PROCESSOR: https://amzn.to/3jF5LT2 CAKE TURNTABLE: https://amzn.to/49d4LwI FROSTING SPATULA: https://amzn.to/43D8Tov HALF SHEET PAN: https://amzn.to/41SQxy1 KITCHEN AID MIXER: https://amzn.to/3IGRS3s CAKE TESTER: https://amzn.to/4acfn0g BOX GRATER: https://amzn.to/49cCHJZ FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo LONG SLICER KNIFE: https://amzn.to/3TwX3b7 *As an Amazon Associate I earn from qualifying purchases* CARROT CAKE INGREDIENTS 675g (1 1/2lb) carrots 550g (4 1/2c) all purpose flour 20g (4 t) baking powder 10g (2 t) baking soda 20g (4t) salt 8g (2 1/2t) cinnamon 3g (1t) ground ginger 3g (1t) ground nutmeg 400g (2c) white sugar 300g (1 1/3c) brown sugar 350g (1 2/3c) vegetable or olive oil 20g (4 1/2t) vanilla extract 8 lrg eggs 250g (1c) unsweetened applesauce CREAM CHEESE FROSTING 675g (3 8oz blocks) cream cheese, room temp 2 sticks (226g) unsalted butter, room temp 10g (2 1/2 t) vanilla extract 7g (1 1/4 t) salt 50g (1/4 c) sour cream 375g (3c) powdered sugar 25g (3 T) cornstarch 8oz toasted chopped pecans INSTRUCTIONS 1. Preheat the oven to 350°F (175°C). 2. Peel & shred carrots using food processor with grating attachment or by hand with a box grater. Run a knife through the shredded carrots to break them down further. 3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Set aside. 4. In the bowl of a stand mixer, combine sugars, oil, vanilla, eggs, & applesauce. Mix until well combined. 5. Add dry ingredients to the wet ingredients in the stand mixer bowl. Mix on medium-low until no lumps remain. 6. Mix in shredded carrots until evenly distributed in the batter, scraping down sides once. 7. Divide batter evenly between two 9" springform pans lined with parchment paper on bottom, sprayed with pan spray, & placed on a sheet tray 8. Bake in preheated oven, 60-70 min or until a cake tester comes out clean. 9. Allow the cakes to cool completely in the pans for about an hour then cover and freeze for 30 min - 2 hours to firm. 10. While the cakes cool, prepare frosting. In a mixing bowl, combine room temperature cream cheese, butter, vanilla extract, salt, & sour cream. Whip until smooth & creamy. 11. Add powdered sugar & cornstarch, mixing for about a minute smooth and lump-free. 12. Refrigerate the frosting in a ziploc or piping bag to set while preparing the cakes. 12. Remove the cooled cakes from the pans and trim off the top and bottom to create flat surfaces. Place a bowl or other round thing that’s just smaller than the cakes on top and use it as a guide to cut off the edges of the cakes, creating vertical sides. 13. Freeze for 15-20 more minutes to firm 14. Place cake on a cake decorating turntable (or a flat plate). Apply a dab of frosting directly to the turntable to keep cake from moving. Swirl a ½” layer of frosting on top and spread in a flat layer from edge to edge. Add cake 2 on top. 15. Apply a thin layer of frosting all over the stacked cakes to seal in crumbs. Refrigerate or freeze the cakes for 25 minutes to set the crumb coat. 16. After cooling, apply a generous layer of cream cheese frosting to the cakes, ensuring even coverage. 17. Press toasted chopped pecans onto the sides of the cake Scrape off any excess pecans from the bottom edge of the cake. SHEET CAKE VERSION: 360g (3c) flour 13g (2 1/2t) baking powder 7g (1 1/2t) baking soda 13g (1T) salt 5g (1 1/2t) cinnamon 2g (3/4t) nutmeg 2g (3/4t) ground ginger 5 large eggs 220g (1c) veg oil 170g (2/3c) unsweetened applesauce 260g (1 1/3c) sugar 200g (3/4c) brown sugar 13g (2 1/2t) vanilla 440g (1 lb) Grated, finely chopped carrots SHEET CAKE FROSTING 340g (12oz) cream cheese 120g (8 ½ T) unsalted butter 30g (2 T) sour cream 4g (1 t) vanilla 190g (1 1/2c) powdered sugar 4g (3/4t) salt Follow mixing instructions above. Pour batter into a greased 9x13" cake pan & bake for 35-40 minutes. Cool, then frost. CHAPTERS 0:00: Prep, mixing, baking 3:35 Flour of choice 4:54 Making cream cheese frosting 6:10 Frosting the cakes #carrotcake