2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 cup granulated white sugar
1 cup light brown sugar
1 1/4 cup extra virgin olive oil (use a nice fruity kind)
4 large eggs
4 cups carrot pulp from juicer (or 4 cups finely shredded carrots)
1 Tbsp fresh ginger, finely grated
1 cup unsweetened applesauce
16 ounces (2 packs) cream cheese
1/2 stick softened butter
1 cup heavy cream
1 Tbsp maple syrup
1 Tbsp lemon juice
2 cups powdered sugar
- Frosting: using an electric mixer, beat cream cheese and butter in a large bowl until combined. Add the heavy cream and whip until soft and fluffy. Beat in the maple syrup and lemon juice. Add in powdered sugar slowly. Blend well. Press a piece of plastic wrap over the frosting and place in the fridge to cool while you make the cake. Note: frosting should be a bit runny.
- Cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed or parchment paper. Butter and flour sides of pan and tap out extra.
- Sift together the flour, baking soda, salt, cinnamon, nutmeg in a medium bowl.
- Whisk the sugar and oil until combined. Beat the eggs in one at a time.
- Fold in the flour mixture until all combined.
- Add the carrot pulp, ginger, and apple sauce and continue mixing. Divide the batter between prepared pans and bake for 40 minutes or until a tester inserted in center comes out clean. Flip the cakes out onto a wire rack and let cool completely.
- Ice the cakes. chill for 1-2 hours before serving so the frosting has time to set.