Carrot Cake (Dairy-Free & Gluten-Free) (Edit recipe)

Carrot cake

1. Preheat the oven to 350ºF and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper. Set aside.
2. In a large mixing bowl add the oil, eggs, brown sugar, applesauce, and vanilla extract and whisk together until fully combined and smooth.
3. Measure in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and mix until just combined.
4. Gently fold in the grated carrot.
5. Divide the carrot cake batter between the two prepared cake pans and bake for approximately 30-35 minutes or until the edges are golden brown, are pulling away from the cake pans, and a toothpick inserted in the center comes out clean.
6. Remove from the oven and cool on wire racks for 10 minutes before inverting and removing the pans to cool fully.u00a0

Cream cheese frosting

1. In a stand mixer or large mixing bowl with electric beaters, combine the butter and cream cheese and beat together on high until light and fluffy. This should take approximately 5-10 minutes.
2. Add in the powdered sugar and salt and mix on low until combined.
3. Turn the mixer up to high and allow it to beat for 5 minutes.u00a0
4. Place in the fridge if not using right away.

Salted caramel sauce

1. Combine the sugar and water in a medium pot and gently swirl until the sugar is covered in water.
2. Bring the mixture to a simmer over high heat. Reduce the heat to medium and place a lid on the pot. Gently swirl the pot every minute or so but DO NOT stir it.
3. Allow it to simmer until it turns an amber color. This should take approximately 5-10 minutes. Keep an eye on it as it happens fast. Remove it from the heat and whisk in the heavy cream. Once combined stir in the butter and salt and whisk again until fully melted and smooth.
4. Pour into a heat-proof jar or container and allow to fully cool before using.

Cake assembly

1. Level each fully cooled carrot cake layer with a cake leveler or knife if needed. *The layers should bake flat though.
2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of cream cheese buttercream.
3. Pipe a buttercream border around the edge and fill with the salted caramel sauce if using.
4. Top with the remaining cake layer and very gently apply a thin coat of buttercream to the cake. Chill the cake for 20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.
5. Cover the cake with a final layer of buttercream and very roughly smooth the sides with a cake smoother and/or offset spatula. I used a Wilton cake comb to create the textured horizontal lines.
6. Decorate the cake as you please. I piped Wilton 1m rosettes and Wilton 36 open star dollops around the top border of the cake. Sprinkle on chopped nuts or raisins if desired and drizzle some extra salted caramel sauce. Enjoy!
7. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.