INGREDIENTS

For the carrot cake:

2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons floor cinnamon

1/2 teaspoon floor ginger

1/4 teaspoon floor nutmeg

1/2 teaspoon salt

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

4 massive eggs room temperature

1 and 1/2 cups (300 grams) mild 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, calmly packed

For the cream cheese frosting:

1 (8-ounce) bundle brick fashion 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

INSTRUCTIONS