The Best Carrot Cake Recipe
There are lots of different recipes for carrot cake out there. But I feel confident in calling this one The Best Carrot Cake Recipe.
Servings: 12
Calories: 663kcal
Ingredients
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup apple sauce
- 1 cups brown sugar
- 1 cup white sugar
- 3 teaspoons vanilla extract
- 1 8 oz. can of crushed pineapple drained and most of the liquid squeezed out.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/4 tsp nutmeg
- 3 cups grated carrots using cheese grater
- 1/2 cup chopped pecans
Frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 3.5 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 extra chopped pecans for the edge and top edge of cake about 1 cup
Instructions
- Preheat oven to 350 degrees F. Grease 2, 9 inch cake pans.
- In a large bowl, beat together eggs, oil, apple sauce, brown sugar, white sugar and 3 teaspoons vanilla.
- Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Once well combined, stir in grated carrots, pineapple and pecans.
- Pour into prepared pans .Bake in the preheated oven for 30 - 35 mins or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Frosting:
- In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until smooth and creamy. Place one round cake on platter and add frosting to center of cake. Top with second cake round and frost completely.
- Add chopped pecans around bottom edge of cake and a ring around the outer edge of cake.
Video
Nutrition
Calories: 663kcal | Carbohydrates: 96g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 486mg | Potassium: 337mg | Fiber: 3g | Sugar: 76g | Vitamin A: 5784IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg