Ingredients
- 2 and 1/2 cups (312g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 cup canola (240ml) or vegetable oil
- 1 and 3/4 cup (350g) packed dark brown sugar
- 1 cup (180g) unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup shredded apple (or shreddedcarrot/zucchini)
- optional: 1 Tablespoon molasses
Cream Cheese Frosting
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven and prepare a cake pan.
- Combine all dry ingredients.
- Mix all the liquid ingredients.
- Combine the dry mixture with the wet one and beat with a whisk until smooth.
- Add the grated apple to the dough and knead.
- Pour the dough into a cake pan and bake for 45-50 minutes, until the toothpick inserted in the center comes out dry.
- While the cake is cooling, prepare the icing. Beat cream cheese and butter. Then add confectioners’ sugar, vanilla and salt.
- Spread the icing on top of the cake and cool in the refrigerator.
Notes
- Unsweetened applesauce you can cook yourself. Dice 2-3 peeled apples, put in a saucepan, and pour 1/2 cup of water. Stew until soft, then beat with a blender. Add a pinch of salt and ground cinnamon as desired.
- If the cake in the oven browned too quickly and has not yet been baked inside, cover it with a sheet of foil.