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–+ servings

Carrot Cake Recipe

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 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
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
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