Moist Carrot Cake

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Moist Carrot Cake, my daughter hates the word moist, as do many people, but there is no other way to describe this carrot cake.  OK. Maybe delicious also describes it, or decadent, or even irresistible.

Carrot cake seems to be popular around Easter and spring, but we love it in our house any time of the year.  Besides, carrots are available year-round right?  People serve glazed carrots year-round, I have even seen them on Thanksgiving and Christmas meal tables.

I do not recall the first place I found this recipe.  It has been in my recipe folder for quite some time though, as it is well stained with I assume oil, applesauce, vanilla, and anything else that might have been near the paper when I make this.  It is also filled with written notes.  Many crossed off and updated with the changes I have made over the years.

Ground ginger and cloves can be added if you like.  I know in the recipe it states to add baking soda and spice right into the bowl without mixing it in with the flour.  This is intentional on my part, because I hate to dirty a separate bowl just to mix these things together.  I suspect a few of you think the same thing and wondered if you can do this.  Yes, you can do this, I do it with almost all of my baked goods.  Remember, I am all about simple.


I used the food processor for preparing my carrots.  I know new cooks and even some seasoned cooks that may not have a food processor, so grate your carrots by hand.  You can even use your vegetable peeler to make long strips and then cut them into shorter pieces with a knife.

Sometimes I add toasted pecans, but most times I don’t.  This can be made in a 9X13 cake pan, or it can be made into layers.  I tend to stick to a 9X13 because it is easier and takes less time to deal with.  It is also easier to transport.  I can even make it in a disposable pan so I am not trying to track down my serveware.

There is a large collection somewhere that consists of ink pens, lighters, and cake pans.  I can assure you these items are not at my house, as I am more of a contributor to that collection rather than a collector.

If you think I am talking about you, then you know who you are, even if I don’t.  I gladly take returns, even if it is at midnight and anonymously dropped quietly on the front porch.  Thank you in advance.

Moist Carrot Cake
Carrot Cake
4 large Eggs
3/4 cup Apple Sauce
3/4 cup Oil
1 cup Granulated Sugar
1 cup Brown Sugar
2 teaspoons Vanilla Extract
2 cups Unbleached All Purpose Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 tablespoon Cinnamon
1/2 teaspoon Ground Ginger, optional
1/4 teaspoon Ground Cloves, optional
3 cups Grated Carrots, can use food processor, process until pieces are rice sized, about 1 pound of baby carrots
Cream Cheese Frosting
1/2 cup Butter, softened
8 ounces Cream Cheese, softened
3 1/2 Cups Powdered Sugar
1 teaspoon Vanilla Extract
Carrot Cake

Preheat oven to 350 degree F.

Spray 9 X 13 cake pan or two round cake pans with cooking spray.

In mixing bowl mix together eggs, applesauce, oil, granulated and brown sugars, and vanilla.

Beat until well combined.

Mix in baking soda and spices.

Add flour, just mix until combined.

Fold in grated carrots.

Pour into baking pan.

Bake at 350 degree F for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Cool completely before icing.

Cream Cheese Frosting

In mixing bowl, combine butter and cream cheese.

Mix until combined and creamy.

Add vanilla and powdered sugar.

Beat until completely smooth.

Ice cooled cake.

Toasted pecans can be added to cake and or icing.

More great dessert ideas:

No-Fail Fruit Cobbler

Peanut Butter Frosting 

German Almond Cookies

Cherry Delight

Sugar Cream Pie


Moist carrot cake with cream cheese frosting.
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