Spiced Carrot Cake
A classic carrot cake with walnuts and a warm spice blend.
Ingredients
- 1 cup of vegetable oil
- 1 1/3 cups of brown sugar, packed
- 2/3 cup of granulated sugar
- 1/2 cup of unsweetened apple sauce
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2 1/3 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of all spice
- 1/4 teaspoon of ground nutmeg
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of cardamom
- 3 cups of fresh finely grated carrots
- 1 cup of walnuts, finely chopped
Instructions
- Preheat your oven to 350 degrees
- Prepare your pan/pans by greasing the interior with softened butter or non stick spray and lining the bottom with parchment paper and set aside
- In a large bowl, combine 1 cup of vegetable oil, 1 1/3 cups of brown sugar, 2/3 cup of granulated sugar, 1/2 cup of unsweetened apple sauce, 4 large eggs and 2 teaspoons of vanilla extract until smooth
- In a separate bowl, whisk 2 1/3 cups of all purpose flour, 2 teaspoons of baking powder, 1 teaspoons of baking soda, 3/4 teaspoon of salt, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of all spice, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of black pepper and 1/8 teaspoon of cardamom until fully incorporated
- Add the dry ingredients to the wet ingredients and mix until just combined
- Fold the grated carrots and finely chopped nuts into the batter
- Transfer the batter into the pan/pans
- Bake in a 350 degree oven and bake until a toothpick will come out of the center of the cake clean (approximately 22 minutes for three 8 inch pans, 30 minutes for two 9 inch pans or 55 minutes for a 10 inch bundt or tube pan)
- Transfer the fully baked cake/cakes onto a cooling rack and allow them to cool in the pans until they come to room temperature
- Frost generously with cream cheese frosting
- Store in an airtight container at room temperature or the refrigerator