Carrot Cake

Amy @ owlcreek.ca

Savor a moist Carrot Cake topped with an amazing cream cheese frosting. Nut-free and pineapple-free, this dessert is pure indulgence for every occasion!

Prep Time 30

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine American

Servings

Calories 478 kcal

Ingredients

Cake

Wet Ingredients

4 eggs large
½ cup applesauce see notes
¾ cup vegetable oil see notes
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
3 cups grated carrots

Frosting

1 cup butter softened
16 oz cream cheese 2 boxes, softened
1 tsp vanilla extract
4 cups icing sugar or powdered sugar

Instructions

Preheat oven to 350° F.
Grease and flour a 9x13 inch pan.
In a large bowl, beat together 4 eggs, ½ cup applesauce, ¾ cup vegetable oil, 1 cup white sugar, 1 cup brown sugar, and 2 tsp vanilla extract.
In a smaller bowl, mix together 2 cups all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp salt.
Fold flour mixture into egg mixture, stir until thoroughly combined. Stir in 3 cups grated carrots. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake has no uncooked batter on it.
Remove from oven and let cool in pan for 10 minutes. Leave in the pan or turn out onto a wire rack. Cool completely before frosting

To Make Frosting:

In a large mixing bowl, cream together softened butter and cream cheese, then add 1 tsp vanilla extract and confectioners' sugar, 1 cup at a time. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Notes

You can modify the applesauce and oil amounts, using less or more of each as desired, though I recommend using at least 1/2 cup oil to give the cake the best moisture. You can also use all oil (1¼ cups) if you're out of applesauce, but it does make for a heavier cake.

If you like a less sweet, more rich, cream cheese-y, frosting, start with just 2 cups sugar and taste, adding half a cup at a time, up to 4 cups. You'll still get a reasonable amount of of frosting to cover the cake even if you only use 2 cups powdered sugar.

Nutrition

Serving: 1pieceCalories: 478kcalCarbohydrates: 58gProtein: 4gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 80mgSodium: 384mgPotassium: 141mgFiber: 1gSugar: 47gVitamin A: 3846IUVitamin C: 1mgCalcium: 73mgIron: 1mg