Carrot Cake

Prep Time15

Cook Time35

Cooling Time1

Total Time1 50

Servings: 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 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 vanilla extract
1 cup chopped pecans optional

US Customary - Metric

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 (if using), granulated sugar, oil, eggs, 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 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 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.

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.
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

Saturated Fat

Trans Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

360

Potassium

343

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

5934

119

Vitamin C

Calcium

104

Iron

* Percent Daily Values are based on a 2000 calorie diet.