1 tablespoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
⅛ teaspoon ground cloves
1 and ¼ cup Vegetable oil (can substitute with canola oil, avocado oil, extra virgin olive oil or sunflower oil)
1 and ½ cups dark brown sugar, packed
1 and ½ cups granulated Sugar
⅓ cup unsweetened applesauce, room temperature
⅓ cup sour cream, room temperature
6 large Eggs, room temperature
1 tablespoon Pure Vanilla Extract
4 cups shredded carrots (6-7 large carrots) [see notes]
CREAM CHEESE FROSTING:
¾ cup unsalted butter, room temperature
¼ cup vegetable shortening (preferably high-ratio)
2 (8 ounce) packages (16 oz.) cream cheese, softened to room temperature
10 cups powdered sugar, sifted
1 tablespoon Pure Vanilla Extract
¼ teaspoon salt
CARROT TOPPING:
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