Carrot Cake

I usually share my healthier recipes in hopes of inspiring you all to become more healthy-eaters but since posting the picture of the carrot cake I made to celebrate Family Day, this recipe has been requested too many times for me not to share it. First let me tell you that this cake really is as good as it looks. The recipe is one that I have been making since my years as a teenager and one of the first things I made for my husband while we were dating. It quickly became a family favourite amongst extended family and is now a favourite amongst my children as well. This moist cake is a perfect treat for any occasion and is usually one of the things that I opt to bring to family gatherings. Carrot cakes in general require some extra prep work primarily that of grating the carrots but the end result is definitely worth it.

Below you will find my recipe for carrot cake, followed by the recipe for my decadent cream cheese frosting.

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Carrot Cake RECIPE

Makes: two 8-inch cakes

Ingredients:

  • 4 eggs, room temperature
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 3/4 cup unsweetened apple sauce
  • 1/2 cup oil
  • 2 tsp pure vanilla extract
  • 3 cups grated organic carrots (about 4 large carrots)
  • 1/2 cup chopped walnuts
  • 1/2 raisins
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • a pinch of salt

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare two 8-inch pans by lightly greasing with butter.
  3. In a bowl, sift together the flour, baking powder, baking soda, cinnamon, all spice, and salt. Set aside.
  4. In another bowl, add the sugars, eggs, applesauce, oil, and vanilla. Beat using a mixer until all ingredients are combined thoroughly, making sure to scrape down the sides of the bowl.
  5. Slowly add the flour mixture. Mix on low speed until the flour is combined. Take care not to over mix the batter.
  6. Fold in the carrots, raisins, and walnuts.
  7. Pour the batter equally into the two pans and bake until done.

NOTE:

  • I usually use walnuts, but if you don’t like nuts or have an allergy, they can easily be omitted. Pecans can be used instead of walnuts as well.
  • Organic carrots are much sweeter and have a nice aroma.
  • If you have tried other carrot cake recipes, you may notice that mine uses a lot less oil in comparison. Using applesauce reduces the amount of oil that is necessary while adding moisture to the cake.
  • For variation, try adding half cup of drained crushed pineapple to the batter.
  • I bake one cake at a time, which usually takes about 20-25 minutes per cake. Please keep in mind that oven temperatures may vary as a result varying baking times. A good tip to follow is that when you start to smell cake, it is close to being done. To check for doneness, simply insert a toothpick into the centre of the cake. If it comes back clean, the cake is done.

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Cream Cheese Frosting RECIPE

This frosting is really simple and delicious. My lovely daughter whipped this up for me while I prepared the cakes for frosting.

Ingredients:

  • 1 package of cream cheese (8 oz.), room temp.
  • 1/4 salted butter, room temp.
  • 4-5 cups of icing sugar
  • 1 tsp vanilla

Instructions:

  1. In a bowl, beat together the cream cheese and butter until creamy.
  2. Add the icing sugar and mix until thoroughly combined.
  3. Stir in the vanilla.
  4. Refrigerate until needed.

NOTE:

  • Cake must be completely cool before frosting.
  • After frosting, cake must be covered and stored in the refrigerator.

If you give this a try, please leave me a comment a below!

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