One of the most common questions is whether or not this recipe can be baked in another pan. The answer is YES!
Here are a few more commonly used baking pans that you can bake this cake in:
9×13: Pour the batter into a greased 9×13 pan and bake for 35 to 45 minutes.
8-inch round pan: Grease two 8-inch round cake pans and line the bottom of each pan with a parchment paper circle. Pour the batter evenly between the two pans and bake for 35 to 40 minutes.
Cupcakes: The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.
INGREDIENTS
FOR THE CARROT CAKE:
▢2 cups all-purpose flour spooned & leveled (250 grams)
▢2 teaspoons baking powder
▢1 teaspoon baking soda
▢1 ½ teaspoons ground cinnamon
▢½ teaspoon ground ginger
▢¼ teaspoon ground nutmeg
▢½ teaspoon salt
▢¾ cup canola or vegetable oil (180ml)
▢4 large eggs at room temperature
▢1 ½ cups packed light brown sugar (300 grams)
▢½ cup granulated sugar (100 grams)
▢½ cup unsweetened applesauce (125 grams)
▢1 teaspoon pure vanilla extract
▢3 cups lightly packed grated carrots (300 grams)
FOR THE CREAM CHEESE FROSTING:
▢1 (8-ounce) package brick style cream cheese (226 grams) softened
▢½ cup unsalted butter (115 grams) softened
▢2 cups powdered sugar (240 grams)
▢1 teaspoon pure vanilla extract
INSTRUCTIONS
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