Ingredients
2½cupsall-purpose flour,spoon and leveled
2tspbaking powder
1tspbaking soda
½tspsalt
1½tspground cinnamon
1tspground ginger
½tspground nutmeg
½tspground cloves
1cupvegetable oil
1¾cupdark brown sugar,packed
1cupunsweetened applesauce
4large eggs
2tsppure vanilla extract
1cupapple,or carrot, or zucchini, shredded
1tbspmolasses,optional
8ozblock cream cheese,full-fat, softened to room temperature
½cupunsalted butter,softened to room temperature
3cupsconfectioners’ sugar,plus an extra ¼ cup if needed
1tsppure vanilla extract
⅛tspsalt
Preparation
Preheat the oven to 350 degrees F and grease a 9×13-inch pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses together in a medium bowl.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Fold in the shredded apple until combined.
Spread batter into the prepared pan.
Bake for 45-50 minutes. Baking times vary.
The cake is done when a toothpick inserted in the center comes out clean.
If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set it on a wire rack.
Allow to cool completely.
To speed things up, place the cake in the refrigerator after about 45 minutes.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add the 3 cups of confectioners’ sugar, vanilla, and salt.
Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving to help set the frosting and make cutting easier.
Cover the leftover cake tightly and store in the refrigerator for 5 days.
