Ingredients
Scale
- 10 tablespoons (142 grams) unsalted butter
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups (400 grams) firmly packed light brown sugar
- 3 large eggs (at room temperature)
- 1 cup (250 grams) unsweetened applesauce
- 1 teaspoon vanilla
- 3 cups (296 grams) finely shredded carrots (about 4 medium carrots)
- 3/4 cup (84 grams) finely chopped walnuts or pecans
- 24 ounces (680 grams) cream cheese (completely softened to room temperature)
- 2 sticks (227 grams) unsalted butter (completely softened to room temperature)
- 1 tablespoon vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 cups (625 grams) powdered sugar (sifted)
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
- Melt the butter in a skillet over medium heat, swirling occasionally. Continue until the butter becomes foamy and crackles. Once the crackling stops, swirl until the butter turns a nutty brown, about 2-3 minutes, then cool.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Add brown sugar to the browned butter, then whisk in the eggs, followed by applesauce, vanilla, and carrots. Add dry ingredients and mix until just combined. Fold in nuts.
- Divide batter between prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Cool completely on wire racks.
- Slice each cake layer in half to create four layers; chill while preparing frosting.
- In a mixer, beat cream cheese, butter, vanilla, cinnamon, and salt until smooth. Gradually add powdered sugar and mix until creamy.
- Assemble the cake by layering, spreading frosting between layers, and covering the entire cake evenly with remaining frosting.
Notes
For a lighter flavor, use half the amount of brown sugar and replace with granulated sugar.
Add raisins or shredded coconut to the batter for extra sweetness and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 41g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.