Carrot Cake

Carrot Cake

8

"A classic dessert to finish any dinner!"
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 543 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans OR a 13x9-inch baking pan.
  2. Combine flour, pecans, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl. Stir well and set aside. Whisk together eggs, oil, sugars, applesauce and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.
  3. Pour batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden pick inserted in center comes out clean. Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely.
  4. Beat frosting ingredients together until very smooth; spread onto cooled cake. For layer cake, place one cake on cake plate, spread frosting onto surface and sides. Top with second layer and repeat. Smooth frosting over sides of cake where layers meet. Sprinkle cake top with additional chopped pecans, if desired. Serve immediately or cover and refrigerate.

Reviews

8
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Easy to make and tastes great. The cream cheese frosting was delicious and the cake was moist. Followed directions exactly except I had to bake the 9 inch rounds for about 10 minutes longer th...

Most helpful critical review

It left much to the imagination. I found this recipes to be dry and flavorless.

Easy to make and tastes great. The cream cheese frosting was delicious and the cake was moist. Followed directions exactly except I had to bake the 9 inch rounds for about 10 minutes longer th...

Very good. I only made the cake and not the frosting. It was very dense and moist. I think next time I will put in a bit more cinnamon. I had to double (at least) the amount of icing sugar t...

It left much to the imagination. I found this recipes to be dry and flavorless.

I made this into cupcakes and am very pleased. I used walnuts instead of pecans, and added raisins and dried cranberries. Next time i think i will need to adjust the amount of things i added, bu...

Very good cake. Would make it again. It was very easy to make.

Very good and moist. Loved the cream cheese icing.

My daughter and I used this recipe to make cupcakes and they cooked in 20min. They turned out very moist and delicious! We topped them with some white butter icing and sprinkles so they looked g...

I reduced the recipe down to make mini-bundt cakes. Cake was fairly dense, but seemed somewhat dry.