Single layered carrot cake with Salted Orange Cream Cheese Frosting is easy and beautiful to make. Perfect for any occasion.
Heat oven to 350°F, and generously spray a 8×8-inch square pan with non-stick cooking spray. In a large bowl, with a wooden spoon stir together the oil, apple sauce and sugar. Add the eggs, vanilla, pineapple and carrots.
In a separate bowl, mix together with a whisk the flour, baking powder, baking soda, and cinnamon. Combine the dry ingredients to the wet and stir until combined.
Pour the batter into the prepared pan, and bake for 25-30 minutes, until nicely golden brown and starting to pull away from the edges. Remove cake from oven and let it cool, you will see that it will sink a little bit in the middle but it is ok.
As the cake cools you can start making the frosting. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and powdered sugar. Beat on medium-high speed until completely smooth and glossy.
Add room-temperature cream cheese and beat on medium-high speed until smooth and creamy. Add orange zest from 1 large orange and kosher salt and continue beating until incorporated. Frost cooled cake and enjoy.
Recipe inspired by: Dessert for Two