For the cake:
● 2 cups all-purpose flour
● 2 teaspoons baking powder
● 1 teaspoon baking soda
● 1/2 teaspoons sea salt
● 1 1/2 teaspoons ground cinnamon
● 1/4 teaspoon ground nutmeg
● 1/4 teaspoon ground clove
● 1/4 teaspoon ground ginger
● 4 eggs, room temperature (For an egg substitute: 1 tbsp ground flax per egg mixed with 3 tbsp water)
● 3/4 cup Bragg Organic Olive Oil
● 1/2 cup unsweetened applesauce
● 1 cup sugar
● 3/4 cup light brown sugar
● 2 teaspoons vanilla extract
● 3 cups finely grated carrots
● 1/2 cup brown or golden raisins (optional)
For the cream cheese frosting:
● 12 ounces cream cheese, room temperature
● 1 1/2 sticks (6 ounces) unsalted butter, room temperature
● 1 teaspoon vanilla extract
● Pinch of sea salt
● 4 cups powdered sugar, plus more as needed
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Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line with parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove and ginger until combined.
In a large mixing bowl, whisk together eggs, olive oil, applesauce, sugar, brown sugar and vanilla until combined.
Add the dry ingredients to the wet ingredients and mix until combined. Gently fold in grated carrots and raisins (if using).
Divide the batter evenly among the prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the oven and cool for 5-10 minutes, then turn out onto racks to cool to room temperature.
Using an electric mixer on high speed, beat cream cheese and butter until smooth, about 1 minute. Mix in vanilla and salt. Reduce speed to low and gradually add powdered sugar. Increase speed to high and beat until frosting is light and fluffy, about 2 minutes. If frosting is too thin, gradually add more powdered sugar and mix until desired consistency is reached.
When cakes have completely cooled, place 1 cake, domed side down, on a platter. Using an offset spatula, spread about 3/4 cup of the frosting evenly over the top. Place the second cake, domed side down, on top. Spread remaining frosting evenly over the top and sides.