Carrot Cake
Servings: 12 Servings
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger adjust to taste
- ½ teaspoon salt
- 1 ¼ cup light brown sugar
- 8 ounces crushed pineapple well drained (optional)
- ¾ cup granulated sugar
- ¾ cup vegetable oil or canola oil
- ½ cup applesauce unsweetened or lightly sweetened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 3 cups carrots about 3 large carrots washed, peeled and shredded
Cream Cheese Frosting
- 8 ounces block-style cream cheese softened
- 2 cups powdered sugar
- ½ cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans optional
Instructions
To Make the Cakes
- Preheat the oven to 350°F, and grease two 9-inch cake pans. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon salt
- In a separate large bowl, combine the brown sugar, crushed pineapple, granulated sugar, oil, applesauce, and vanilla. Then add the carrots.1 ¼ cup light brown sugar, ¾ cup granulated sugar, ¾ cup vegetable oil, ½ cup applesauce, 2 teaspoons pure vanilla extract, 4 large eggs, 3 cups carrots, 8 ounces crushed pineapple
- Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to combine. Make sure not to over mix.
- Divide the batter evenly into the prepared cake pans and bake for 30 to 40 minutes. The cakes are finished when the center is set and a toothpick inserted in the middle comes out clean.
- Allow the pans to sit on a wire rack to cool for about 15 minutes before removing the cakes from the pans. Transfer the cakes back to the racks to cool completely before frosting.
To Make the Frosting
- Using a hand mixer or stand mixer with the paddle attachment beat the cream cheese until smooth and no lumps remain, about 1 to 2 minutes.8 ounces block-style cream cheese
- Add the butter and beat for an additional 30 seconds. Then add the powdered sugar and vanilla and beat until the ingredients are fully incorporated.2 cups powdered sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
- Place one cake on a cake stand and top with about ⅔ cup of the frosting. Use a spatula to smooth out the frosting to the edge of the cake.
- Carefully place the next cake directly on top of the first. Use the remaining frosting to frost the top and sides of the cake.
- Optional: Apply chopped pecans to the sides if desired.1 cup chopped pecans
- Refrigerate until ready to serve. Scroll up and see the post for tips, storage information, and FAQs.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 1 slice of cake when the entire carrot cake has been cut into 12 equal-sized pieces. Actual calories will vary.
- See our nutrition disclaimer.
- For more information, tips, and answers to frequently asked questions, please refer to the post.
- If needed the frosting recipe can be doubled for a thicker layer of frosting.
Nutrition Facts
Carrot Cake
Serving Size
1 slice
Amount per Serving
Calories
661
% Daily Value*
Fat
36
g
55
%
Saturated Fat
12
g
60
%
Trans Fat
0.4
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
11
g
Cholesterol
94
mg
31
%
Sodium
360
mg
15
%
Potassium
343
mg
10
%
Carbohydrates
81
g
27
%
Fiber
3
g
12
%
Sugar
61
g
68
%
Protein
7
g
14
%
Vitamin A
5934
IU
119
%
Vitamin C
4
mg
5
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
