Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used); 2 cups granulated sugar; 3 head eggs; 2 cups flour; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoons cinnamon; 1 cup butter; 16 ounces cream cheese; 2 teaspoon vanilla; 2 pounds powdereed sugar; 1 cup toasted pecans; 2 cups grated carrots; 1 cup shredded sweetened coconut; 1 cup nuts; 1 teaspoon vanilla; 1 cup crushed pinapple

Servings: persons

1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 head eggs
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoons cinnamon
1 cup butter
16 ounces cream cheese
2 teaspoon vanilla
2 pounds powdereed sugar
1 cup toasted pecans
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup nuts
1 teaspoon vanilla
1 cup crushed pinapple

1
Preheat oven to 350 degrees. Combine #1 ingredientsapple sause sugar egss. Add #2 ingredients. Stir in flour baking soda/powder salt cincmon#3 ingredients. Pour into a carrots coconut nuts / pecans vanilla crushed pinalpple lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.) Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
2
For the frosting: Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread... Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Refrigerate for an hour before serving for best results.

3459

kcal

Calories

165

Fat

421

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used), 2 cups granulated sugar, 3 head eggs, 2 cups flour, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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