Carrot Cake Recipe

Elissa Powers


I didn't think I liked carrot cake until I figured out how to fix it up to my tastes.

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★★★★★ 6 votes

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is an incredibly moist carrot cake... largely due to the applesauce.  I fell in love with the icing and, honestly, could enjoy it by itself right from the bowl.  For those carrot cake non-believers: Try it, you will like it!


2 c
2 c
white sugar
1 tsp
2 tsp
ground cinnamon
1/2 tsp
1 tsp
baking soda
1/2 tsp
baking powder
1/2 c
vegetable oil
1 c
applesauce, unsweetened
3 c
grated carrots
1 1/2 c
walnuts (preferably black)
16 oz
softened cream cheese
1/2 c
butter, softened
2 c
confectioners' sugar
1 tsp
vanilla extract


1Preheat oven to 350 degrees. Grease two 9" cake pans.

2Combine the sugar, flour, salt, cinnamon, nutmeg, baking soda, baking powder, oil, and applesauce.

3Add in the eggs one at a time with an electric mixer.

4Stir in the carrots and walnuts by hand.

5Bake for 40 minutes. Cool completely before frosting.

6To make frosting cream the butter and cream cheese together with an electric mixer. Add the confectioners sugar a little at a time. Add the vanilla last.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Baked Treats
Hashtags: #Carrot, #holiday, #easter