Ingredients

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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STEP 1

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line with parchment paper.

STEP 2

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove and ginger until combined.

STEP 3

In a large mixing bowl, whisk together eggs, olive oil, applesauce, sugar, brown sugar and vanilla until combined.

STEP 4

Add the dry ingredients to the wet ingredients and mix until combined. Gently fold in grated carrots and raisins (if using).

STEP 5

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.

STEP 6

Remove from the oven and cool for 5-10 minutes, then turn out onto racks to cool to room temperature.

STEP 7

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.

STEP 8

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.

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