Carrot Cake
Recipe type: Dessert
Yield: 1 bundt cake or 1 9x13 cake
  • --Cake:
  • 4 eggs
  • ¾ cup oil
  • ½ cup applesauce
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups carrots, grated (also works well to chop into bits/chunks in the food processor)
  • 1 cup pecans, chopped (optional)
  • --Cream Cheese Frosting:
  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • ¼ teaspoon salt
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees F. Grease and flour a bundt pan or 9x13 pan.
  2. Sift dry ingredients together (flour, soda, powder, salt and cinnamon) into a large mixing bowl. In a separate bowl beat eggs, applesauce, oil, sugars, and vanilla until combined. Pour the wet mixture into the dry mixture and mix until combined. Fold in grated carrots (and pecans if desired - or you can sprinkle them on the cream cheese frosting as a garnish). Pour into prepared pan and bake 40-50 minutes for a 9x13 pan or 45-55 minutes for a bundt pan or until toothpick comes out clean. Cool bundt pan for 10 minutes before turning onto plate. Cool completely before frosting.
  3. For the frosting, beat butter and cream cheese until smooth. Add salt, vanilla and powdered sugar and mix until smooth. Frost as desired.
Recipe by Eighteen25 at