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.
Equipment
- 2 Cake Pans 8" round
- 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 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.
- Place shredded carrots and applesauce in a separate bowl. 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.
Nutrition
Calories: 328kcalCarbohydrates: 44gProtein: 2gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 0.1mgSodium: 403mgPotassium: 113mgFiber: 2gSugar: 28gVitamin A: 4282IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!