The Ultimate “Traditional” Carrot Cake

Carrot Cake


2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp salt
1/2 tsp allspice
1 cup applesauce
1/2 cup vegetable oil
6 egg whites
3 cups peeled, grated carrots

Raisins and Nuts are optional- 3/4 cup of each.

Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes. Spread in 2 greased 8″ round pans. Bake at 350 degrees for 35 minutes, or until toothpick stuck in the middle comes out clean. Cool in pan and then lay on flat surface for decorating with:

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 stick butter or margarine, softened
2 1/2 cups powdered sugar
2 tsp vanilla

Beat in electric mixer, add more powdered sugar if you would like icing to be thicker.

Frost the top of one 8″ layer about 1/4-1/2 inch thick. This layer will be the icing that separates the two layers. Carefully place the other layer (also fully cooled) on top. Ice the top layer and ice the uneven ridges of the joining layers. If you have a cake icer use the tip to scoop out teaspoons of icing at a time. If not, take a spoon and use the back of the spoon to scoop teaspoons of icing at a time, and place it on the side of the cakes to create a scalloped look on the edge.