100% White Sonora: Carrot Cake with Cream Cheese Frosting Recipe

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Yield: One 9x13-inch cake
Bakes at: 350°F (175°C)
Bake time: ~35–40 minutes

Ingredients:

Dry:

240g White Sonora flour
2 tsp baking powder
1 tsp baking soda
¼ tsp fine salt
1½ tsp ground cinnamon
½ tsp ground nutmeg

Wet:

4 large eggs
¾ cup neutral oil (150g)
½ cup unsweetened applesauce (113g)
100g brown sugar
90g maple syrup
1 tsp vanilla extract

Add-ins:

250g finely grated carrots
60g chopped walnuts or pecans (Optional)
75g raisins(Optional)

Instructions:

Preheat oven to 350°F (175°C). Lightly grease or line a 9x13-inch baking pan.
In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together wet ingredients: eggs, oil, applesauce, maple syrup, and vanilla.
Pour wet ingredients into dry, and stir gently until just combined.
Fold in grated carrots, and any optional add-ins like nuts or raisins.
Pour batter into the prepared dish and smooth the surface evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for at least 15–20 minutes before frosting or slicing.

Maple Cream Cheese Frosting:

225g cream cheese, softened (1 - 8 oz Block)
3 tbsp maple syrup
1 tsp vanilla extract
100g powdered sugar
Pinch of salt

Whip together until smooth and spread on a fully cooled cake.