Carrot Cake

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 4

    eggs

  • 3/4

    cup canola oil

  • 1/2

    cup unsweetened applesauce

  • 1

    8-oz can crushed pineapple, drained & squeezed of excess juice

  • 1

    cup granulated sugar

  • 1

    cup brown sugar, packed

  • 2

    teaspoons vanilla extract

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 3

    cups grated carrots

  • 1

    cup chopped pecans

  • Frosting:

  • 1/2

    cup butter, softened

  • 8

    ounces cream cheese, softened

  • 3 1/2

    cups confectioners' sugar

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, applesauce, sugars and 2 teaspoons vanilla. In another bowl, mix in flour, baking soda, baking powder, salt, cinnamon & nutmeg. Stir in carrots & crushed pineapple. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost cooled cake.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: