Classic Carrot Cake

cake ingredients 

  • 4 Eggs
  • ¾ cup Vegetable Oil
  • ¼ cup Apple Sauce
  • 1 cup Sugar
  • 1 cup Golden Brown Sugar
  • 1 tbsp Vanilla Extract
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 tbsp Cinnamon
  • ¼ tsp Nutmeg
  • 3 cups Carrots, grated
  • 1 cup Pecans or Walnuts, chopped (optional)

frosting ingredients

  • ½ cup Butter, softened
  • 8 oz Cream Cheese
  • 4 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract

instructions

  1. Preheat the over to 350˚. Grease and flour two 9″ round cake pans.
  2. In a large bowl beat together eggs, oil, apple sauce, sugars and vanilla.
  3. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  4. Stir in carrots until just combined. Fold in nuts, if desired.
  5. Pour into prepared pans. Bake for 30 – 35 minutes or until a cake tester comes out clean. Let cool on a wire rack.

Make the frosting:

  1. In a medium bowl, beat the softened butter and cream cheese. In batches, add the sifted powdered sugar, beating well after each addition. Beat in vanilla.
  2. Frost the cooled cake.

 

This recipe works very well as cupcakes, cook in muffin tins for 20 – 25 minutes.

Summary
Recipe Name
Classic Carrot Cake with Cream Cheese Frosting
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