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    Home » My Latest Recipes

    The Perfect Carrot Cake Recipe

    Apr 26, 2022 · 13 Comments

    Jump to Recipe Jump to Video Print Recipe

    Easy 'One-Bowl' Carrot Cake Recipe (no mixer required)

    The much-loved carrot cake with its signature cream cheese frosting comes from humble beginnings. It is generally thought the cake was originally created by English home bakers during World War II. At this time each household was rationed 8 ounces of sugar per week. In 1943 The English Ministry of Food Published a recipe for carrot cake and home bakers embraced the recipe because the sweetness of the carrots replaced some of the sugar used in cake recipes.

    carrot cake from dessertswithstephanie.com

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    Regardless of the beginnings of the carrot cake, it was always the dessert I requested for my birthday as a child, and to this day it remains one of my favorites. This recipe is from my mother with one little tweak (please don't tell my mother I changed her recipe!). The change is the addition of unsweetened applesauce which adds a bit more moistness and structure to the cake without changing the flavor.

    Tips for Making the Old-Fashioned Carrot Cake Recipe:

    Classic Carrot Cake Ingredient Tips (includes unsweetened applesauce)

    • Use the freshest carrots you can find and shred finely in a food processor. Alternatively, purchase pre-shredded carrots from your grocer.
    • Use unsweetened applesauce as the sweetened version will change the taste of the cake.
    • Bring the eggs to room temperature. Room temperature eggs will blend with the vegetable oil better than cold eggs.
    • Vegetable or canola oil may be used. Please don't use olive oil.

    Mixing and Baking this Spiced Carrot Cake

    • Making the cake batter for this recipe couldn't be easier! A stand-mixer fitted with the paddle attachment is fine to use, but just a bowl and spatula work just as well for the mixing process. I refer to this as my 'one bowl carrot cake.'
    • Start baking this cake at a low temperature (275°) for 15 minutes then increase the temperature to 350°. This will produce a more even bake and still achieve the proper rise in the cake without creating a large top dome.
    finished carrot cake with bunny

    Carrot Cake Variations: most popular include pineapple and coconut

    • Make this recipe your own by adding your favorite toasted nuts, coconut, raisins, etc... Note: if adding pineapple be sure to drain it well before adding to the cake batter else you will have a soggy cake!
    • Want cupcakes? No problem, this recipe will make 18 regular sized cupcakes. Top the cupcakes with a sweetened cinnamon whipped cream topping for a little extra spice.

    Carrot Cake

    This carrot cake recipe is loaded with freshly grated carrots, a bit of applesauce to add to the moisture content, and the perfect blend of spices.
    5 from 29 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Course Dessert
    Servings 10

    Ingredients
      

    • 2 Cups Shredded Carrots
    • ½ Cup Unsweeted Applesauce
    • 4 Large Eggs Room temperature
    • ¾ Cup Vegetable or Canola Oil
    • 180 Grams All Purpose Flour (1 ½ Cups)
    • 250 Grams Granulated Sugar (1 ¼ Cups)
    • 2 teaspoon Cinnamon
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Salt

    Instructions
     

    • Preheat oven to 275°
    • Prepare two 8" round pans by lining the bottom with parchment paper or greasing the pans. Alternatively, this recipe will make 18 cupcakes or one 10" round pan.
    • Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl.
    • In another bowl, place shredded carrots and applesauce. Stir to combine.
    • Add eggs and oil to the carrot/applesauce mixture and stir well to combine.
    • Place ½ of dry ingredients into mixing bowl and stir to combine.
    • Place remaining ½ of dry ingredients into mixing bowl and stir to combine.
    • Optional: add 1 cup of raisins, nuts, coconut, drained pineapple or any other desired item.
    • Divide the batter between the two prepared pans.
    • Bake for 15 minutes at 275°.
    • Increase oven temperature to 350° and bake an additional 30 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
    • Place pans on a rack and cool completely before unmolding.

    Video

    Notes

    Note: this cake may be frozen for up to three months.  Wrap well in plastic wrap.
    Keyword carrot cake recipe, easy carrot cake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Ntensibe Edgar says

      March 31, 2023 at 6:11 am

      5 stars
      Ooohhhh...alright then. If you say it's perfect, then I look forward to giving it a try, just the way you have detailed it in your recipe, Chef Stephanie. Thanks for the recipe.

      Reply
    2. Kat says

      March 31, 2023 at 4:01 am

      5 stars
      I'm really happy with how moist this cake turned out. I think I'll make it again for Easter. I even tried to decorate it with a bunny on top, but mine didn't turn out as adorable as yours.

      Reply
      • dessertswithstephanie says

        April 01, 2023 at 3:22 pm

        5 stars
        Thank you for stopping by and giving some feedback, Kat. I hope your family enjoys!

        Reply
    3. Julie says

      March 31, 2023 at 1:55 am

      5 stars
      This is a fantastic recipe for an easy 'One-Bowl' Carrot Cake Recipe. I appreciate the historical background on the origins of carrot cake, and the tips provided for making this delicious dessert. The addition of unsweetened applesauce is a great tweak that adds moistness and structure to the cake without changing its flavor. I also love the suggestion to make variations of the recipe by adding toasted nuts, coconut, raisins, or pineapple.

      Julie from our FB Group
      The Blended Decor Blog https://www.julieannrachelle.com/blended-decor-blog

      Reply
      • dessertswithstephanie says

        April 01, 2023 at 3:23 pm

        5 stars
        Thank you for the note, Julie! This is one of my fav dessert recipes with carrots.

        Reply
    4. Colleen says

      March 31, 2023 at 12:03 am

      5 stars
      This is the perfect carrot cake I've been looking for. It's a good recipe to please my friends who are coming over this weekend.

      Reply
    5. Claudia says

      March 31, 2023 at 12:01 am

      5 stars
      Your recipe is packed full of flavor from cozy spices like cinnamon and sugar. I love it.

      Reply
    6. Beth says

      March 31, 2023 at 12:00 am

      5 stars
      This classic carrot cake is the perfect "mix-and-bake" dessert for novices and skilled bakers alike. Ive also been baking for a while now and this is one of my favorites.

      Reply
    7. dessertswithstephanie says

      March 30, 2023 at 2:50 pm

      5 stars
      Not yet on the red velvet - but soon I hope to get to one! Thanks for stopping by!

      Reply
    8. Brian says

      March 30, 2023 at 2:27 pm

      5 stars
      Yes, many people beyond born after WW2 don't know what rationing was. Any red velvet recipes?

      Reply
    9. Michelle says

      March 04, 2023 at 6:50 pm

      5 stars
      This cake turned out so moist. I will definitely be making it for Easter.
      I even tired to make the bunny on top. Mine did not turn out as cute as yours, but you can tell it was a rabbit.

      Reply
      • dessertswithstephanie says

        March 05, 2023 at 11:26 am

        5 stars
        Thank you for letting me know!

        Reply
    10. Sara says

      September 19, 2022 at 10:04 am

      5 stars
      So moist and yummy. I added raisins and peanuts.

      Reply

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    Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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