Carrot Cake


This is honestly by far the moistest carrot cake I’ve ever had! It’s packed with carrot which not only adds moisture, but also lets me pretend that I’m being healthy while I eat this decadent carrot cake with cream cheese frosting.

Carrot Cake

For the cakes:
1 1/4 cups apple sauce (or vegetable oil)
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla
2 cups grated carrots
2 cups of other add-ins (try walnuts, coconut, pecans, or even more carrots!)

For the frosting:
1/2 cups butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 350˚F.

Grease two 9-inch pans, three 8-inch pans, or one 9×13 inch pan and line with parchment paper if you want (this cake is very moist, so it’ll be a bit harder to get the cakes out of their pans if you don’t use parchment paper).

Combine apple sauce, sugar, and eggs in a bowl. Add in the baking soda, baking powder, salt, cinnamon, and vanilla. Stir in carrots and any other add-ins.

Pour into the prepared pans and bake (30-40 minutes for the 9 inch pans and the 9×13 inch pan or 25-35 minutes for the 8 inch pans). Test done-ness by inserting a toothpick into the center of the cake and seeing if it comes out clean.

Let the pans cool for 15 minutes in their pans and then remove them from their pans and let them cool completely on a wire rack.

To make the frosting:

Cream together butter and cream cheese.

Add in the vanilla and powdered sugar and beat until light and fluffy. If you want thicker frosting, add more powdered sugar, 1/4 cup at a time. If you want thinner frosting, add milk, 1 teaspoon at a time.

Decorate however you want and enjoy!

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