To Make the Carrot Cake

Preheat the oven to 350°F (180°C). Grease a 12 × 16-inch sheet pan, line it with parchment paper, and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Once thoroughly combined, add the oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Mix until everything comes together into a wet batter. Add the grated carrots and mix until fully incorporated. Be careful not to overmix.
The batter should be pourable but not watery. If needed, add ¼ cup of water at a time until the batter reaches a pourable consistency.
Pour the batter into the prepared sheet pan and use a spatula to spread it evenly. Gently tilt and tap the pan on the counter to help level and distribute the batter further, if needed.
Bake for 40–50 minutes, or until the top of the cake is set and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool on a wire rack for 30 minutes before removing it from the pan. Once the cake has cooled sufficiently, carefully remove it from the pan and place it back on the wire rack to finish cooling completely. Depending on how moist the cake is, you may need to cover the wire rack with parchment paper before transferring the cake.

To Make the Cream Cheese Frosting

Using a stand mixer fitted with the paddle attachment, or a large mixing bowl and hand mixer, beat the cream cheese until smooth. Add the softened butter and mix for approximately 1 minute, until well combined and smooth.
Add the powdered sugar, cardamom, and vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.

To Assemble and Serve

Cut the cake into approximately 2-inch squares using a knife or small spatula. Arrange the pieces on your desired serving or decorating surface.
Using a butter knife, top each square with a generous dollop of cream cheese frosting.
Enjoy!

Eggless Carrot Cake with Cream Cheese Frosting

Halal Cart Style Yellow Rice