Tasty Tuesday–Best-Ever Carrot Cake

This is the best carrot cake recipe I’ve made (and I’ve tried a lot of them!). I like it for two reasons: the cake doesn’t have extra “stuff” added, (raisins, chopped nuts, pineapple, coconut, etc.), and the cream cheese frosting isn’t overly sweet (which has been a problem with most of the other recipes I’ve tried).

  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 3/4 cup butter, softened
  • 12 ounces cream cheese, softened
  • 6 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour 3 round cake pans. In a large bowl, beat together eggs, oil, applesauce white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan. Bake in the preheated oven for 30 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 2 teaspoons vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

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