A much-requested dessert in my house. Worth the work.
Dry ingredients:
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 tsp baking powder if subbing applesauce for eggs
Wet ingredients:
1 cup vegetable/canola oil
1/4 cup cinnamon applesauce
1 1/2 cups light brown sugar
1/2 cup white sugar
3/4 tbs vanilla extract
4 large eggs (or 1 cup applesauce for vegan)
3 cups peeled/finely grated carrots
To finish:
Cream cheese frosting (1 tub) or homemade below
optional: candied pecans, chopped
Preheat the oven to 350º. Grease and flour your bundt pan (I like the Pam with flour for baking).
Combine all dry ingredients. I like to use a whisk so there are no clumps.
In a large bowl, combine all wet ingredients. Add the eggs one at a time and mix well after each (if using applesauce, add very gradually and mix well.) Add the carrots last. Add the dry ingredients to the wet ingredients in thirds, mixing well after each addition.
Pour into bundt pan and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Cake will require an additional 5-10 minutes if vegan. Invert onto a plate to finish cooling, and frost once cake is cool to the touch.
Homemade frosting:
4.5 ounces cream cheese, at room temperature
6 tbs butter, at room temperature
1 1/2 tsp vanilla
3 cups sifted confectioner’s sugar
Beat together cream cheese, butter, and vanilla until light and fluffy; slowly add sugar.
Sprinkle with candied pecans to finish.