Carrot Cake

A simple, but completely delicious and frosting smothered carrot cake. Doesn't include yucky stuff like pecans or pineapple (which are fine on their own, but not in carrot cake).
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cake, carrots
Servings: 12
Author: Amy Garrett


For the Cake

  • 4 eggs
  • 1/2 cup applesauce
  • 3/4 cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots

For the Frosting

  • 1 cup butter , softened
  • 2 - 8 ounces packages cream cheese , softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F.
  • Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, applesauce, oil, sugars, and 2 teaspoons vanilla.
  • In a smaller bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Pour flour mixture into egg mixture. Stir in carrots. Pour into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

  • In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.


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This carrot cake recipe looks delicious. Looks simple to execute, will print out and try it out!


Such a shame I never had this before because this looks delicious! It doesn’t look that hard to prepare so I might try it soon.