My neighbors served as my test subjects as I tried out several different marinades for chicken, and this one was unanimously hailed as just delicious, hence the moniker.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs |
| Servings: | 20 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup lightly packed brown sugar
- ¾ cup olive oil
- ½ cup applesauce
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
- 4 large eggs
- 3 cups grated carrots
- 1 cup raisins
- ½ cup unsalted butter
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 ½ cups powdered sugar
- 2 tablespoons toasted chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
- Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
- Whisk brown sugar, oil, applesauce, white sugar, and vanilla together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
- Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
- Frost cooled cake with cream cheese frosting and toasted pecans.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 248 mg |
| Sugars | 43 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely love this recipe combo and it’s very easy to make. At first I thought the cake and frosting might compete for flavor but they blended beautifully, definitely a recipe I’ll make again and again. The only change I made is instead of olive oil I used Smart Balance cooking oil. As a first timer I was afraid to go with the olive oil but next time I will make sure to use it. Definitely a recipe well worth giving a try. NOTE: In the step by step directions I noticed the vanilla extract was not mentioned, just remember to add it in when mixing together the wet ingredients.