Our Recipes

The Best Carrot Cake

Nothing tastes quite like homemade!

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Istock 466724890

Yields12 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 1 8 oz package of cream cheese frosting (softened)
 ½ cup salted butter, softened
 1 tsp vanilla extract
 4 cups powdered sugar
 4 eggs
 1 ¼ cups vegetable oil
 ½ cup applesauce
 2 cups granulated sugar
 2 tsp vanilla extract
 2 cups all-purpose flour
 2 tsp baking powder
 1 tsp baking soda
 ½ tsp salt
 2 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground ginger
 3 cups lightly packed finely grated carrots
  cup chopped pecans

1

Preheat oven to 350 degrees.

2

In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy.

3

Stir in powdered sugar and mix until well combined, set aside.

4

Line 2 round cake pans (9") with aluminum foil, leaving an overhang on two sides. Grease foil and dust with flour. Set aside.

5

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

6

In another large mixing bowl, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.

7

Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots.

8

Divide mixture evenly into 2 prepared cake pans.

9

Bake cakes for 35 to 40 minutes (until a toothpick inserted in the centre comes out clean).

10

Remove from oven and allow to cool for 5 minutes in cake dishes. Lift cakes out of the pan with foil overhang and allow to cool completely on a wire rack before frosting.

11

Flip cakes upside down when frosting with cream cheese frosting.

12

Sprinkle with chopped pecans.

Ingredients

 1 8 oz package of cream cheese frosting (softened)
 ½ cup salted butter, softened
 1 tsp vanilla extract
 4 cups powdered sugar
 4 eggs
 1 ¼ cups vegetable oil
 ½ cup applesauce
 2 cups granulated sugar
 2 tsp vanilla extract
 2 cups all-purpose flour
 2 tsp baking powder
 1 tsp baking soda
 ½ tsp salt
 2 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground ginger
 3 cups lightly packed finely grated carrots
  cup chopped pecans

Directions

1

Preheat oven to 350 degrees.

2

In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy.

3

Stir in powdered sugar and mix until well combined, set aside.

4

Line 2 round cake pans (9") with aluminum foil, leaving an overhang on two sides. Grease foil and dust with flour. Set aside.

5

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

6

In another large mixing bowl, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.

7

Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots.

8

Divide mixture evenly into 2 prepared cake pans.

9

Bake cakes for 35 to 40 minutes (until a toothpick inserted in the centre comes out clean).

10

Remove from oven and allow to cool for 5 minutes in cake dishes. Lift cakes out of the pan with foil overhang and allow to cool completely on a wire rack before frosting.

11

Flip cakes upside down when frosting with cream cheese frosting.

12

Sprinkle with chopped pecans.

The Best Carrot Cake
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Discussion

4 comments

Linda Raskewicz says:

How much vegetable oil is needed? It’s missing from the list of ingredients.

In number 4 and 13 should overhand be overhang?

In number 9 should grade be grated carrots?

Meridian Meats says:

Hi Linda,
Thanks for noticing our errors, we have fixed these now 🙂
There should be 1 1/4 cups vegetable oil in the recipe ingredients. I apologise for the inconvenience.
Hope you enjoy the cake!

V.W. (Vivian warren) says:

A small typo:#13 cook should read COOL

This cake calls for a lot of sugar!

Meridian Meats says:

Hi Vivian,

Thank you for noticing our typo. We clearly had cake on the brain! lol.