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Moist Carrot Cake with a rich cream cheese frosting.
No pineapple in this one. Just carrots and applesauce to help keep this one moist.
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 at 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.
The recipe for moist carrot cake 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 notes have been crossed off and updated with the changes I have made over the years.
Ground ginger and cloves can be added if you like.
The applesauce can be replaced by using all oil, but I find that the cake seems greasy this way.
I substitute some of the oil in many of my baked goods.
Pumpkin bread was the first recipe I ever tried to use half applesauce in. It turned out beautiful and moist.
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, or maybe it’s lazy.
Call it lazy if you want. Maybe my blog should be called the lazy cook.
I take lots of shortcuts and have yet had anyone complain about my food.
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, just grate your carrots by hand.
I use a box grater whenever I am being super-duper lazy and don’t want to break out the food processor.
You can even use your vegetable peeler to make long strips and then cut them into shorter pieces with a knife.
Don’t worry, the shreds of carrot will cook up as easily as the rice-sized pieces a food processor will produce.
I have made it with shredded carrots more than once. It will be fine, really.
Sometimes I add toasted pecans, but most times I don’t.
This can be made in a 9 X 13 cake pan, or it can be made into layers.
The 3-layer cake in the photos was made with a 9X13 cake I cut into 3 equal pieces.
I layered them with some frosting in between the layers.
I tend to stick to a 9 X 13 pan 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 serve ware.
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 giver to that collection and less of a taker.
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.
I promise not to make a big deal about it.
Thank you in advance.
EASY CAKE RECIPES
Moist 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 a food processor, process until pieces are rice sized, about 1 pound of baby carrots
- 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.