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
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
- A pinch of sea salt
- 4 cups powdered sugar, plus more as needed
- 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.
