Carrot Cake is one of my Husband’s favorites so thought I would try a new recipe. This one has applesauce though you can substitute pineapple, if you prefer.

2 cups chopped pecans (one for cake, one for garnish)

2 cups grated carrots (about 4 large)

When I cook I like to get all the ingredients assembled before I start. That way I check to be sure I have everything I need and I have all the ingredients readily available throughout the recipe. I started this recipe by chopping the pecans in a food processor and placing them on a parchment covered cookie sheet. They went into a 300 degree oven for 7 – 8 minutes. Remove them from the oven and allow them to cool as you assemble the rest of the cake batter.

Next I grated 2 cups of carrots, also in the food processor. Set these aside until later.

In a large bowl add;

1 and 1/2 cups packed brown sugar

1 cup Vegetable Oil

4 large eggs

3/4 cups unsweetened applesauce

1 tsp. vanilla extract

Stir to incorporate. Using a whisk for the whole recipe works fine.

In a separate bowl add:

2 1/2 cups all-purpose flour (spoon and level)

2 tsps. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 and 1/2 tsps. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

Stir dry ingredients. Then add wet ingredients to dry ingredients and stir just until incorporated. Add grated carrots and stir in. Add Pecans and incorporate.

I used a 12 cup Bundt pan, greased and floured but you can also use two regular cake pans or three cake pans if you want more layers. Just adjust the baking times. A 9X13 inch pan and muffin tins also work.

3 cake pans. 20 – 24 minutes

2 cake pans 30 – 35 minutes

Bundt Pan 55 – 75 minutes ( I used 60 minutes for mine)

9 X13 pan 40 – 45 minutes

cupcakes 20 – 22 minutes

Now it’s time to make the frosting. Cream Cheese Frosting of course.

To make the frosting:

8 oz. cream cheese at room temperature

1/4 Cup unsalted butter at room temperature

2 and 1/4 cups confectioner’s sugar

1 and 1/2 tsps. heavy cream or milk

1 tsp. pure vanilla extract

pinch of salt

In a large bowl cream together cream cheese and butter. Sift confectioner’s sugar into the bowl. Mix together using a hand or stand mixer. Add milk and vanilla extract. Mix on high for about three minutes until fluffy. Ice the cake. I had the icing limited to the top of the cake because I like that look. If baking a layer cake you might want to double the icing recipe.

This cake is even better after sitting for a day. Give it a try.

Thanks to Sally’s Baking Addiction for the recipe.


Leave a Reply