Ingredients
1 ½cupall-purpose flour
1tspbaking powder
¼tspbaking soda
½tspsalt
1 ½tspcinnamon
¼tspground ginger
⅛tspnutmeg
1cuplight-brown sugar
½cupgranulated sugar
⅔cupvegetable oil
⅓cupapplesauceor an additional ⅓ vegetable oil
3largeeggs
1tspvanilla extract
1 ½cupcarrotsfinely grated
½cupsalted butter
6ozcream cheese
3cupspowdered sugar
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg for 30 seconds, then set aside.
In a separate mixing bowl, use a wooden spoon to blend together brown sugar, granulated sugar, vegetable oil, and applesauce until smooth.
Add in eggs and vanilla extract and mix until well combined. Pour in half of the dry ingredients and mix just until combined, then add remaining dry ingredients and mix just until combined. Fold in grated carrots.
Pour into a buttered 13×9-inch baking dish and spread into an even layer.
Bake in preheated oven for 30 to 32 minutes, or until toothpick inserted into center comes out clean.
Remove from oven and allow to cool completely before frosting with Brown Butter Cream Cheese Frosting.
Brown butter in a small saucepan over medium heat, being careful not to burn.
Remove from heat and pour into a heatproof airtight container. Cover with lid and chill in refrigerator until butter has cooled.
Scoop butter into a mixing bowl. Using an electric hand mixer, whip butter and cream cheese until smooth and fluffy.
Add 2 ½ cups powdered sugar and mix until well combined. Mix in an additional ½ cup powdered sugar to thicken if desired.
Frost carrot cake with Brown Butter Cream Cheese Frosting then cut into bars. Serve and enjoy!
