2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
1/2 cup crushed pineapple
1/2 cup unsweetened applesauce
3 cups finely grated peeled carrots
1 cup walnuts, chopped
– Position racks in the top and bottom third of the oven, and preheat to 325°F. Lightly grease 3 (8-inch) round pans with butter. Line the bottom of the pans with parchment paper.
– In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.
– In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce and pineapple, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the walnuts, and beat briefly.
– Divide the batter evenly between the prepared pans. Slide the pans into the oven and bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool the cakes in their pans on a wire rack for 15 minutes; then turn them out onto the rack to cool completely.
Cream Cheese Frosting:
1 lb cream cheese, room temp.
5 oz butter, room temp
1/2 cup sour cream
2 cups powdered sugar
1 tsp vanilla extract
1 tablespoon flavoring-ex orange juice or pineapple juice
1/8 teaspoon salt
– In the bowl of a stand mixer, beat the butter and cream cheese on medium speed until smooth. Sift in the powdered sugar, and beat on low speed until incorporated. Add the sour cream, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high and beat the crap out of it.