Moist Carrot Cake
Moist carrot cake made from scratch then covered with swirls of rich cream cheese frosting. So good you'll want to skip dinner!
Servings: 12 Servings
Calories: 532kcal
Equipment
- Grater
Ingredients
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 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
Cream Cheese Frosting
- 1/2 cup Butter softened
- 8 ounces Cream Cheese softened
- 3 1/2 Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
CAKE
- Preheat oven to 350°. Spray 9 X 13 cake pan with cooking spray.
- Combine flour, baking soda, salt, cinnamon, ground ginger, and cloves in a small bowl and set aside.
- In mixing bowl mix together eggs, applesauce, oil, both sugars, and vanilla. Beat until well combined.
- Add the flour mixture to the wet ingredients and mix just until combined.
- Add the grated carrots and stir just to combine.
- Pour into prepared baking pan.
- Place in a preheated 350° and bake for 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and cool completely before icing.
ICING
- In mixing bowl, combine butter, cream cheese, and vanilla. Mix until combined and creamy.
- Add powdered sugar. Beat until completely smooth.
- Frost the cooled cake.
Notes
- Cake can be made in two 8-inch pans. Baking time will be reduced to 30 to 35 minutes.
- If using unsweetened applesauce increase sugar in the cake by 2 tablespoons.
- Ginger and cloves are optional.
- 5 to 6 medium carrots or slightly more than one pound of baby carrots will be needed for 3 cups of grated or diced.
- Carrots can be diced in a food processor until the pieces are about twice the size of cooked rice.
- For a thinner frosting, add milk or cream 1 tablespoon at a time until desired consistency is reached.
- Save about 1/2 cup of icing and add gel food coloring for piping designs on top of the iced cake.
- To make buttercream frosting, replace cream cheese with an additional 1/2 cup of softened butter and 1 to 2 teaspoons of milk if needed.
Nutrition
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
