Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; ¾ cup canola oil; ½ cup unsweetened applesauce; 1 cup brown sugar; 1 cup white sugar; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon allspice (optional); ¼ teaspoon nutmeg; 2 teaspoons ground cinnamon; 3 cups carrots, grated see STEP 5; 8 ounces crushed pineapple, drained thoroughly and dried with paper towel; ¾ cup pecans, chopped; ½ cup butter, softened; 8 ounces cream cheese, softened; 3 ½ cups confectioners' sugar; 1 teaspoon vanilla extract; ¾ cup pecans, chopped

Servings: persons

4 eggs
¾ cup canola oil
½ cup unsweetened applesauce
1 cup brown sugar
1 cup white sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon allspice (optional)
¼ teaspoon nutmeg
2 teaspoons ground cinnamon
3 cups carrots, grated see STEP 5
8 ounces crushed pineapple, drained thoroughly and dried with paper towel
¾ cup pecans, chopped
½ cup butter, softened
8 ounces cream cheese, softened
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¾ cup pecans, chopped

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease and flour a 9x13 inch pan.
3
In a large bowl, beat together eggs, oil, applesauce, brown sugar, white sugar and 1 tablespoon vanilla.
4
Mix in flour, baking soda, baking powder, salt, allspice if using, nutmeg, and cinnamon.
5
Grate the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used.
6
Stir in carrots and pineapple.
7
Fold in pecans.
8
Pour into prepared pan.
9
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
12
Beat until the mixture is smooth and creamy.
13
Stir in chopped pecans.
14
Frost the cooled cake.

2659

kcal

Calories

127

Fat

367

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 21 ingredients. The key ingredients include: 4 eggs, ¾ cup canola oil, ½ cup unsweetened applesauce, 1 cup brown sugar, 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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