Carrot Cake
Homemade carrot cake with homemade cream cheese frosting.
Servings: 12 servings
Calories: 676kcal
Ingredients
- 4 eggs
- ½ cup vegetable oil
- ¼ cup applesauce
- 2 teaspoon vanilla extract
- 1 cup brown sugar lightly packed
- 1 cup sugar
- 8 oz crushed pineapples drained
- 2 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3 cups carrots peeled, grated
Cream Cheese Frosting
- 12 oz cream cheese softened
- 6 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350° and grease sides and bottom of 2 8 inch cake pans. I use parchment paper on the bottom.
- Mix together eggs, oil, applesauce, sugars, vanilla, and drained crushed pineapple.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gently stir in the 3 cups of peeled and grated carrots. Making sure not to overbeat.
- Pour into greased pans and bake for about 30-35 minutes. Check center with a toothpick for doneness.
- Let cool for about 10 minutes before transferring cakes to wire rack to cool completely before frosting.
Cream Cheese Frosting
- To make cream cheese frosting, beat the softened cream cheese until smooth.
- Add in the vanilla extract.
- Slowly beat in the powdered sugar, and add 1 to 2 tablespoon of milk to reach desired creaminess.
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 119g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 587mg | Potassium: 241mg | Fiber: 2g | Sugar: 99g | Vitamin A: 5820IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg