A culmination of all the tweaks and advice I've found for the ultimate carrot cake.

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Recipe Summary test

prep:
20 mins
cook:
40 mins
additional:
40 mins
total:
100 mins
Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.

  • While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.

  • Spread frosting over the cooled cake.

Cook's Note:

You can use 2 circular cake pans.

Nutrition Facts

396 calories; protein 3.9g; carbohydrates 48.8g; fat 21.6g; cholesterol 51.4mg; sodium 246.5mg. Full Nutrition
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