Desserts Recipes

Scrumdidilyumptious Carrot Cake Recipe

Written by Emily Buys

Carrot Cake Recipe


This past month, my family and I celebrated my grandma’s 93rd birthday. Whenever we have family gatherings, I think it is so neat that we are able to get 4 generations under one roof. My grandma and grandpa, on my mom’s side, still have each other, which is quite amazing. Grandpa will be celebrating his 93rd birthday this next year. Grandma doesn’t need a lot, but she did ask for carrot cake, for her birthday cake. My mom has tried a variety of carrot cake recipes, but decided to try a new recipe, adapted from Candy Jamamas. I must say that it was QUITE Tasty, and it was all gobbled up. This cake is perfectly moist and contains a lot of great flavor.

5.0 from 1 reviews
Scrumdidilyumptious Carrot Cake Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 4 eggs
  • ¾ cup vegetable oil
  • ½ cup applesauce
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2½ tsp vanilla
  • 2 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 2½ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 cup grated carrots (do not use the tiny grater for this)
  • ¾ cup toasted pecans, coarsely chopped
  • 8 oz can crushed pineapple (drain most of the juice out, but don't squeeze it dry)
  • Frosting:
  • ½ cup butter, softened
  • 12 oz cream cheese, softened
  • 1 lb powdered sugar
  • 1 tsp vanilla
Instructions
  1. Grease and flour two 9-inch round cake pans or 1 9x13 pan. Preheat oven to 350°.
  2. In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla.
  3. In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  4. Add dry ingredients to wet mixture and mix well. Stir in carrots, pineapple, and pecans.
  5. Pour batter into prepared pans and bake for 30-35 minutes for round pans. Longer if using a 9x13. Toothpick inserted in center of cake should come out clean. The cake will be very dark on top, but not to worry - it's not burning!
  6. Allow cake to cool in pans for about ten minutes, then run a knife around edge and carefully turn out onto wire racks to cool completely.
  7. When cool, frost with cream cheese icing.
  8. To prepare icing: Beat butter and cream cheese together until smooth. Add vanilla. Beat in powdered sugar about a cup at a time until well-blended.

About the author

Emily Buys

3 Comments

  • Yum love carrot cake, I will definitely be trying this recipe! And that picture of your grandparents is so sweet, how wonderful that they still have each other at 93!

  • Awww how sweet they still have eachother! 🙂 and the carrot cake looks delicious. IF only I could have it.

  • I made the carrot cake yesterday for my daughter-in-law’s birthday. Everyone loved it!
    Thank you so much for the recipe.
    Lovely photo your grandparents!

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