Ready in 40 minutes
Using applesauce in place of the oil, less sugar and some wheat flour in place of white produces great results. The cake is much moister and the kids will love the sweet taste.
"I make this recipe all the time and everybody raves about it! I make it as cupcakes (baked for 25 mins) and mini cupcakes (baked for 15 mins). They always turn out so moist and delicious!"- Tbloedel21
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PREP TIME: 25 min BAKE TIME: 40 min + cooling
Preheat oven to 350 degrees F.
In a large bowl, beat the eggs, oil, sugars, vanilla and applesauce until well blended. Combine the baking powder, flours, cinnamon, salt, allspice and baking soda; gradually beat into the sugar mixture until blended. Stir in carrots and walnuts.
Using a 13 x 9 inch baking dish, coated with nonstick cooking spray, pour the batter into the baking pan and bake in preheated oven for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
FOR FROSTING: In a small bowl, beat the cream cheese, powdered sugar, milk and vanilla until fluffy. Add powdered sugar and salt;; beat until smooth. Spread over cake. Store in the refrigerator.
Make sure that you shred the carrots very fine and please don''t use fat-free cream cheese in the frosting, it will be too thin.
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Suebhoney81 7 months agoI really want to make this for my husbands birthday but it says to substitute applesauce for oil. Does that mean I will be using a full cup of applesauce instead of half cup applesauce and half cup oil?
Tbloedel21 8 months agoI make this recipe all the time and everybody raves about it! I make it as cupcakes (baked for 25 mins) and mini cupcakes (baked for 15 mins). They always turn out so moist and delicious!
rrruis 10 months agoThe cake was moist and tasty, but, yes, the frosting was a bit sweet for my taste.
Valerie411 1 year agoCake tasted great!!! Loved the healthy substitutions! Frosting was a bit sweet...will use more cream cheese next time!
Hapymi12 1 year agoGreat to add pecans and raisins!
adw899 1 year agovery good carrot cake. the icing was great also. thanks for posting this recipe. I will definitely make it again.
CayleeGrey 2 years agoThanks for this amazing recipe and the tips. I made this as cupcakes and just shortened the cooking time. The cupcakes were incredibly moist and flavourful.
Cheryl06 2 years agoI made this for Easter! It was a big hit, very moist! I will definitely make this again!
Tbloedel21 2 years agoI made these as cupcakes last night and they turned out FABULOUS!!! It was my first time making carrot cake and I couldn't be happier with the results.
Winkone 2 years agoGreat recipe! I even try it as cupcakes, and subbed nuts for raisins, just as good if not better!
cogramma 4 years agoMake sure that you shred the carrots very fine and please don't use fat-free cream cheese in the frosting, it will be too thin. [I posted this recipe.]