Grace'S Carrot Cake

• Cake:
• 2 cups AP flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1 1/2 cups white sugar
• 1/2 cup light brown sugar, packed
• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup apple sauce (or additional oil)
• 1 teaspoon vanilla
• 1 lb (about 3 cups) shredded carrots
• Frosting:
• 1 stick unsalted butter (4 oz), room temperature
• 12 oz cream cheese, cold but not hard
• 1 teaspoon vanilla
• 1 packet buttermilk powder, 0.8 oz
• 3/4 lb powdered sugar (can use up to 1 lb if you like less tangy and want more frosting)

1. Cake:
2. Preheat oven to 350 degrees. Grease & flour (or use non-stick baking spray) 2 9-inch cake pans.
3. In medium bowl whisk flour, baking powder, soda, salt & spices.
4. In large mixing bowl add sugars, eggs, oil, applesauce (if using), and vanilla, beat until combined. With mixer on low speed, slowly add flour mixture just until combined. Stir in carrots.
5. Divide batter evenly between the two cake pans, bake about 30 minutes or until toothpick inserted in center comes out clean.
6. Cool in pans for about 10 minutes, then remove from pans and place on wire rack until completely cool.
7. Frosting:
8. In large bowl beat butter, cream cheese & vanilla until combined. Slowly add buttermilk powder and powdered sugar until combined, adding additional sugar to taste. Try to frost the cooled cake without licking the spatula too much.

flour, baking powder, baking soda, salt, cinnamon, freshly ground nutmeg, ground cloves, white sugar, light brown sugar, eggs, vegetable oil, apple sauce, vanilla, carrots, frosting, butter, cream cheese, vanilla, buttermilk powder, powdered sugar

Taken from www.epicurious.com/recipes/member/views/graces-carrot-cake-52366991 (may not work)