The Pony Express

Classic Spring Dessert Recipe

Maddy Hill

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Although it may not feel like spring yet, it’s well on its way. Trees start getting their leaves back, flowers bloom and vegetables and fruits begin to grow again. Families gather together for Easter or other occasions and what’s a family get together without food, especially something sweet.

Carrot Cake Recipe:

For the carrot cake:

· 2 cups (250 grams) all-purpose flour, spooned and leveled

· 2 teaspoons baking powder

· 1 teaspoon baking soda

· 1 and ½ teaspoons ground cinnamon

· ½ teaspoon ground ginger

· ¼ teaspoon ground nutmeg

· ½ teaspoon salt

· ¾ cup (180ml) canola or vegetable oil

· 4 large eggs, room temperature

· 1 and ½ cups (300 grams) light brown sugar

· ½ (100 grams) cup granulated sugar

· ½ cup (125 grams) unsweetened applesauce

· 1 teaspoon pure vanilla extract

· 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

· 1 (8-ounce) package brick style cream cheese, softened to room temperature

· ½ cup (115 grams) unsalted butter, softened to room temperature

· 2 cups (240 grams) powdered sugar

· 1 teaspoon pure vanilla extract

Instructions:

1) Preheat oven to 350 degrees. Get 2, 9 inch round cake pans and either pray them or line the inside with parchment paper. Parchment paper makes it easier to remove the cake from the pans after baking.

2) Wisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until it is all combined and set it aside.

3) In a separate bowl, mix together oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.

4) pour the wet ingredients into the dry ingredients and use a wisk or spatula to mix the ingredients just until combined. Don’t overmix the batter.

5) Pour the batter evenly between the two cake pans and bake for 30-35 minutes at 350 degrees. After the cake is done baking remove it from the oven and let it cool in the pans fro 20-25 minutes. After the cakes have cooled for 20-25 minutes remove them from the pans to let them finish cooling.

6) In a bowl using a handheld mixer beat the cream cheese until smooth, then add the butter and mix for 30 seconds to a minute. Add powdered sugar and vanilla extract and continue mixing until fully combined for a smooth consistency.

7) level the cakes using a knife. Frost the top of one cake then gently set the other cake on top. Frost the top of the second cake, then use the remaining frosting to frost the sides of the cake and add more wherever you please.

The icing for this cake is a little difficult to make, it helps if you let the cream cheese soften a good bit so it is easier to get to a creamy consistency. Make sure you don’t overcook the cake because it will get very dry.

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Classic Spring Dessert Recipe