Ultimate Carrot Cake Recipe

By Stina

Ingredients

• THE CAKE:
• 3 c grated carrots - box grater, on the large, round hole side (about 12 med. carrots)
• 4 eggs
• 2 c dark brown sugar, packed (like it less sweet? Use 1- 1/2 c)
• 1 c pineapple, crushed, well drained
• 3/4 c canola oil
• 1/2 c applesauce
• 3/4 c chopped pecans or walnuts
• 1 tbs pure vanilla extract
• 2 c all-purpose flour (message me for a perfect gluten-free flour blend)
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 Tbs ground cinnamon
• 1/4 tsp grated nutmeg
• THE FROSTING:
• 8oz cream cheese
• 3-1/2 c confectioners sugar
• 1/2 c sweet butter, softened
• 1 tsp pure vanilla extract
• 1/2 c chopped pecans or walnuts
• NOTE: Since I am usually knee-deep in our excellent pure Michigan maple syrup, I am adding 1/4 c. to my frosting this time, and omitting the vanilla

Details

Servings 16
Preparation time 30mins
Cooking time 80mins
Adapted from cookeatshare.com

Preparation

Step 1

THE CAKE:

Preheat the oven to 350^.

Butter or Crisco and flour the inside of a 9x13 cake pan

In a large bowl combine and whisk together the eggs,oil, applesauce, brown sugar, vanilla extract

Combine and whisk together the flour, baking soda and baking powder, salt, nutmeg and cinnamon

Gently incorporate the dry into the wet ingredients - not too much mixing, just combine and distribute the ingredients evenly

Fold in the grated carrot, then the nuts

Pour the batter into the cake pan and bake for 45-50 minutes and test for done with a clean toothpick

Let the cake rest in the pan for 10-15 minutes, then turn it out and let it cool completely on a rack

THE FROSTING:

Combine the butter, cream cheese, confectioners sugar and vanilla in a medium bowl

Beat until smooth and creamy

Fold in the nuts

Frost the cake