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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
Cooling time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 328 kcal

Equipment

Ingredients
 
 

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

Instructions
 

  • Preheat oven to 275℉ (135℃) - Note - this cake starts baking at a low temperature and the temperature is later increased to 350℉ (180℃). This helps create a more even texture and rise.
  • 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 cake pan.
  • Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Set aside for later.
    1 ½ Cups All Purpose Flour, 1 ¼ Cups 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℃).
  • After 15 minutes, 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

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
Keyword carrot cake recipe, easy carrot cake
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