Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 cup chopped pecans; 1 tablespoon Argo(R) Baking Powder; 1/2 teaspoon salt; 2 teaspoons Spice Islands(R) Saigon Cinnamon; 1/2 teaspoon Spice Islands Ground Nutmeg; 3 eggs; 3/4 cup Mazola(R) Vegetable Plus! Oil; 3/4 cup sugar; 3/4 cup brown sugar; 1/2 cup applesauce; 1 teaspoon Spice Islands Pure Vanilla Extract; 3 cups shredded carrots; FROSTING; 1 package (8 ounces) cream cheese, softened; 2 tablespoon butter, softened; 1/2 teaspoon Spice Islands Pure Vanilla Extract

Servings: persons

2 1/2 cups all-purpose flour
1 cup chopped pecans
1 tablespoon Argo(R) Baking Powder
1/2 teaspoon salt
2 teaspoons Spice Islands(R) Saigon Cinnamon
1/2 teaspoon Spice Islands Ground Nutmeg
3 eggs
3/4 cup Mazola(R) Vegetable Plus! Oil
3/4 cup sugar
3/4 cup brown sugar
1/2 cup applesauce
1 teaspoon Spice Islands Pure Vanilla Extract
3 cups shredded carrots
FROSTING
1 package (8 ounces) cream cheese, softened
2 tablespoon butter, softened
1/2 teaspoon Spice Islands Pure Vanilla Extract

1
PREHEAT oven to 350 F. Grease two 9-inch round cake pans OR a 13x9-inch baking pan.
2
MIX flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.
3
POUR batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely.
4
BEAT frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate, spread frosting onto surface and sides. Top with second layer and repeat. Smooth frosting over sides of cake where layers meet. Sprinkle cake top with additional chopped pecans, if desired.
5
Serve immediately or cover and refrigerate.

1594

kcal

Calories

Fat

168

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 17 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 cup chopped pecans, 1 tablespoon Argo(R) Baking Powder, 1/2 teaspoon salt, 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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