Homemade Carrot Cake Recipe
Prep time:
Cook time:
Total time:
- 3 eggs, room temperature
- 2 cups granulated sugar
- 1 cup unsweetened applesauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 2 cups all-purpose flour
- 2 cups raw grated carrots
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- 1 cup crushed pineapple, not drained
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- Chopped pecans, optional
- Grated carrots, optional
- Preheat oven to 350 degrees
- Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon and salt
- In a large bowl, with an electric mixer beat eggs, granulated sugar and unsweetened applesauce until combined
- Slowly add flour mixture and mix until combined
- Stir in grated carrots, pecans, shredded coconut and pineapple and mix
- Pour batter into prepared pans
- Bake for 35-40 minutes or until a toothpick in center comes out clean
- Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
- Beat the cream cheese and butter until light and fluffy
- Gradually add powdered sugar and vanilla until mixture is light and smooth
- To assemble the cake:
- Place one of the cake rounds on a serving platter
- Spread a thin layer of cream cheese frosting over the cake
- Set another cake layer on top of the filling and spread cream cheese frosting over the entire cake
- Press the chopped pecans and grated carrots into the sides of the cake and sprinkle some over the edges
- Store covered in the fridge
You can use vegetable oil instead of unsweetened applesauce.
Recipe by Yummiest Food Recipes at https://yummiestfood.com/homemade-carrot-cake-recipe/
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