Carrot Cake With Ginger Cream-cheese Icing

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 8 medium carrots, peeled and chopped into quarters
• 1 cup applesauce
• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 1/2 cups vegetable oil
• 8 large eggs
• 2 teaspoons vanilla extract
• 20 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 6 cups confectioners' sugar
• 2 tablespoons honey
• 2 teaspoons fresh ginger, grated

Recipe

• 1 for cake, preheat oven to 350 degrees f.
• 2 line the bottoms of 3 (9-inch) cake pans with parchment paper and spray with baking spray with flour; set aside.
• 3 grate carrots in a food processor.
• 4 add applesauce, stirring to combine; set aside.
• 5 in large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
• 6 add oil, eggs and vanilla extract; beat at medium speed with an electric mixer until smooth.
• 7 fold in carrot mixture.
• 8 divide batter evenly among pans.
• 9 bake until wooden pick inserted in the center comes out clean, about 40 minutes.
• 10 let cool in pans for 20 minutes.
• 11 remove layers from pans and let cool completely on wire racks.
• 12 to prepare icing, in large bowl, beat cream cheese with an electric mixer until smooth.
• 13 add butter, beating until light and fluffy, about 2 minutes.
• 14 add confectioners' sugar, honey and ginger, beating until well combined, about 2 minutes.
• 15 spread icing between layers and on top and sides of cake.