This tiny carrot cake is a two-layer, 6-inch cake that is moist, soft, and spiced just right. It has delicious cream cheese sauce on top. This recipe is wonderful for Easter and other holiday meals.
Carrot Cake – ¾ cup brown sugar – ¼ cup granulated sugar – ½ cup oil canola or vegetable – 2 large eggs – ⅓ cup unsweetened applesauce – 1 teaspoon vanilla extract – 1⅓ cups all-purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – 1½ teaspoon ground cinnamon – ½ teaspoon ground ginger – ¼ teaspoon ground nutmeg – ¼ teaspoon allspice – 1½ cups grated carrots Cream Cheese Frosting – 8 ounces cream cheese – 4 tablespoons unsalted butter – 1¼ cups powdered sugar sifted – 1 teaspoon vanilla extract – Pinch salt