Carrot Cake for the Raisin Haters Recipe

Name: Carrot Cake for the Raisin Haters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; ½ cup vegetable oil; 1 cup applesauce; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 ½ teaspoons ground cinnamon; ¾ teaspoon ground nutmeg; 1 teaspoon ground ginger; 4 cups carrots, grated; 1 cup pecans, chopped; 4 cups powdered sugar; 16 ounces cream cheese, room temperature; ½ cup unsalted butter, room temperature; 4 teaspoons vanilla extract

Servings: persons

1 ½ cups sugar
½ cup vegetable oil
1 cup applesauce
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 teaspoon ground ginger
4 cups carrots, grated
1 cup pecans, chopped
4 cups powdered sugar
16 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
4 teaspoons vanilla extract

1
Preheat oven to 325F
2
Lightly grease two 9-inch-diameter cake pans.
3
Line bottom of pans with parchment paper.
4
Lightly grease paper.
5
Using electric mixer, beat sugar, applesauce and vegetable oil in bowl until combined.
6
Add eggs 1 at a time, beating well after each addition.
7
Add flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
8
Stir in carrots, and chopped pecans.
9
Pour batter into prepared pans, dividing equally.
10
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
11
Cool in pans on racks 15 minutes.
12
Turn out cakes onto racks and cool completely.
13
For frosting:Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

2313

kcal

Calories

122

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 ½ cups sugar, ½ cup vegetable oil, 1 cup applesauce, 4 large eggs, and more.

Yes, Carrot Cake for the Raisin Haters 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.

That's it — enjoy your meal!

Carrot Cake for the Raisin Haters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions