Spiced Carrot Cake with Cream Cheese Icing | Andy's East Coast Kitchen
Spiced Carrot Cake with Cream Cheese Icing
20 mins prepServes 12
A moist and flavorful spiced carrot cake baked in a Bundt pan, featuring a classic combination of wet and dry ingredients, intended to be topped with a rich cream cheese icing (icing instructions not provided).
Preheat oven to 350 F. In a large mixing bowl, combine 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoon cinnamon, 1 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/2 teaspoon kosher salt. Mix well and set aside. In a separate mixing bowl, combine 1 cup of vegetable oil, four eggs, 1 1/4 cup brown sugar, 1/2 cup white sugar, 3/4 of a cup applesauce, 1 teaspoon vanilla extract and 2 cups of shredded carrots. Mix well. Pour your wet ingredients into your dry and fold together and mix until there are no dry spots. Pour into a Bundt pan and bake for 60-70 minutes. Instructions for the icing are not provided.
