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.
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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 her 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.
Recipe tips
Ingredient tips
- Use the freshest carrots you can find. Peel the carrots and shred finely in a food processor or grater. 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 & baking tips
- Making the cake batter for this recipe couldn't be easier! A stand-mixer fitted with the paddle attachment is fine to use. Or 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.
Variations
- This carrot cake recipe is easily adaptable for various tastes. Consider adding your nuts, shredded coconut, raisins, chopped pineapple, 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.
More carrot-based desserts
📋 Recipe
Carrot Cake Recipe
Equipment
- 2 Cake Pans 8" round
- 1 Hand Mixer or Stand Mixer note - recipe may also be mixed by hand
- Bowls, measuring cups and spoons
- Parchment paper or pan grease To prepare pans prior to baking
Ingredients
- 2 Cups Shredded Carrots
- ½ Cup Unsweeted Applesauce
- 4 Large Eggs Room temperature
- ¾ Cup Vegetable or Canola Oil
- 1 ½ Cup All Purpose Flour
- 1 ¼ Cup Granulated Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Instructions
- Preheat oven to 275℉ (135℃)
- 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.1 ½ Cup All Purpose Flour, 1 ¼ Cup Granulated Sugar, 2 teaspoons Cinnamon, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Place shredded carrots and applesauce in a separate bowl. Stir to combine.2 Cups Shredded Carrots, ½ Cup Unsweeted Applesauce
- Add eggs and oil to the carrot/applesauce mixture and stir well to combine.4 Large Eggs, ¾ Cup Vegetable or Canola Oil
- Place ½ of dry ingredients into mixing bowl and stir to combine.
- Place remaining 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℉ (135℃).
- Increase oven temperature to 350℉ (180℃) 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
Ntensibe Edgar says
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.
Kat says
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.
dessertswithstephanie says
Thank you for stopping by and giving some feedback, Kat. I hope your family enjoys!
Julie says
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
dessertswithstephanie says
Thank you for the note, Julie! This is one of my fav dessert recipes with carrots.
Colleen says
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.
Claudia says
Your recipe is packed full of flavor from cozy spices like cinnamon and sugar. I love it.
Beth says
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.
dessertswithstephanie says
Not yet on the red velvet - but soon I hope to get to one! Thanks for stopping by!
Brian says
Yes, many people beyond born after WW2 don't know what rationing was. Any red velvet recipes?
Michelle says
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.
dessertswithstephanie says
Thank you for letting me know!
Sara says
So moist and yummy. I added raisins and peanuts.