Layered Carrots cake on white plate and decorated whole cake
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4.88 from 16 votes

Moist Carrot Cake

Recipe for Moist Carrot Cake with a rich cream cheese frosting.
Course Desserts
Cuisine American
Keyword carrot cake from scratch, carrot cake made in a 9 X 13 pan, layered cake, nut-free, without pineapple
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 Servings
Calories 532kcal
Author Beth Mueller



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

Cream Cheese Frosting


  • 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.


Cake in the photo has been sliced into three 4-inch by 9-inch pieces, stacked with frosting in between layers.


Serving: 13"X3" slice | Calories: 532kcal | Carbohydrates: 69.6g | Protein: 7.99g | Fat: 26.5g | Saturated Fat: 9.4g | Polyunsaturated Fat: 8.8g | Trans Fat: 0.073g | Cholesterol: 88mg | Sodium: 641mg | Fiber: 8.5g | Sugar: 24.7g