Carrot Cake

Consistent carrot cake with cream cheese frosting.

===== Ingredients =====
For Cake:
-250g AP Flour
-10g baking powder
-8g baking soda
-7g cinnamon
-2g ground ginger (optionally, add 1 inch fresh ginger to carrots)
-1g ground nutmeg
-2g salt
-170g vegetable oil
-4 large eggs
-300g light brown sugar
-100g white sugar
-125g unsweetened applesauce
-7g vanilla
-300g carrots (about 5-6 medium carrots)

For frosting:
-8oz cream cheese
-1 stick unsalted butter, softened
-240g powdered sugar
-10g vanilla

===== Instructions =====
1. Combine dry ingredients in one bowl. Combine wet ingredients in another (minus carrots).
2. Grate carrots, or shred in a food processor. Optionally add 1 inch of ginger to food processor in lieu of ground ginger.
3. Mix shredded carrots into wet mix, then mix all into the dry mix, until just combined.
4. Pour batter into two 9" greased cake pans, bake at 350 for 30-35 minutes.
5. While cakes are baking combine frosting ingredients in stand mixer and mix with paddle attachment until smooth.
6. Allow cakes to cool completely before frosting. Level each cake and use the excess to crumble on top after frosting.