Carrot Cake Recipe

Name: Carrot Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 18 servings
Ingredients: 3 cups all purpose flour; 2 teaspoons baking soda; 1 tablespoon cinnamon; 1 teaspoon salt; 2 1/2 cups granulated sugar; 4 eggs; 1 1/2 cups vegetable oil; 1 cup applesauce; 2 teaspoons vanilla extract; 3 cups shredded carrots; 16 ounces softened cream cheese; 1 cup softened butter; 7 cups powdered sugar; 4 teaspoons vanilla extract; pinch of salt; 2 tablespoon whipping cream

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
18 servings
Calories
552 kcal
Course
Dessert
Cuisine
American

Carrot Cake Recipe

Christopher Espinosa

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A moist, rich and delicious carrot cake recipe that comes together quickly and easily. Decadent cream cheese frosting recipe included.

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Ingredients

Servings

Carrot Cake

3 cups all purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
2 1/2 cups granulated sugar
4 eggs
1 1/2 cups vegetable oil you could use coconut oil or another oil if you prefer
1 cup applesauce
2 teaspoons vanilla extract
3 cups shredded carrots

Frosting

16 ounces softened cream cheese
1 cup softened butter
7 cups powdered sugar
4 teaspoons vanilla extract
pinch of salt
2 tablespoon whipping cream milk will also work

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Instructions

Cake

First, preheat oven to 325 degrees Fahrenheit. Next grease and flour two 9-inch round cake pans. If desired add parchment circles to the bottom of the pans for easy cake removal.
In a large bowl mixing bowl, mix together flour, sugar, baking soda, cinnamon and salt.
Using a separate bowl, beat eggs slightly. Add oil and vanilla extract to eggs. Stir to combine. Add shredded carrots and apple sauce to the mixture and stir to combine.
Fold the wet mixture to dry mixture and stir until just combined. Do not over stir.
Finally spoon batter into prepared pans and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool cake for approximately 10 minutes in pans, then transfer cake to wire racks to cool completely prior to frosting.

Frosting

In a large mixing bowl, beat together softened cream cheese and butter until light and fluffy.
Next, with the mixer on low, slowly add powdered sugar, mixing well. Add in vanilla, salt and whipping cream. Beat mixture on medium for approximately three minutes. If frosting is thicker than you prefer, you can add an additional tablespoon of cream or milk.
Finally frost cake as desired. Store cake and frosting in refrigerator.

Notes

*Mix-ins such as chopped walnuts, pecans or raisins can be added to the batter just prior to pouring batter into pans. This recipe can accommodate about one and one half cups of mix-ins.
**The frosting recipe makes a large batch of frosting. It's enough to frost this layer cake and have frosting leftover for piping. You can easily cut the frosting recipe in half if desired.
Storage: Due to the cream cheese frosting, store this carrot cake in the refrigerator. It's good for 4-5 days when kept covered in the fridge. You can also freeze, in an airtight container, for up to three months.