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.
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