Awesome, Moist Carrot Cake Recipe with Cream Cheese Frosting

This weekend I hosted a good friend's birthday party, so naturally, I made a cake. I'd never made a carrot cake before (not that I don't like them, I just never really think of them to tell you the truth) but, I was told that it's his fave so how could I not oblige? I don't have a recipe for one, so off I went - or on I went - to the great omniscient internet to find me some ideas.


I made this recipe after reading a whole bunch of different recipes to get a feel for carrot cake basics; I've never been much for following a recipe. So I suppose I could call this recipe my own! Regardless of what I call it, it's awesome! The cream cheese frosting is so yummy, if I hadn't needed it for the cake I might have eaten it straight out of the bowl. Rather, all of it straight out of the bowl (I think it's a rule somewhere that you have to taste the bowl contents at least a few times). I used a combination of oil, apples sauce and pineapple hoping I would get moist cake, without the effect that too much oil gives you of it all collecting toward the bottom and being heavy. Success! It was so moist. I'm not a fan of the super spicy carrot cake either, so this has just the right amount of spice. Tasty and complimentary, but not overwhelming.

So, as always, never keeping a good recipe to myself, here it is for your baking pleasure.

Cake Ingredients

  • 4 eggs
  • 3/4 cup of canola (or vegetable) oil
  • 1/2 cup of applesauce
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • 3 1/2 t of vanilla
  • 1 - 8oz can of crushed pineapple - drained very, very well. (squeeze it to get all the moisture out)
  • 1 cup of all-purpose flour
  • 1 cup of cake flour (I used the two combined for the better texture. If you don't have the option of using cake flour, just use 2 cups of white flour)
  • 2 t of baking soda
  • 2 t of baking powder
  • 1/2 t of salt
  • 3 t of cinnamon
  • 1/4 t of nutmeg
  • 3 cups of grated carrot (I grated the carrots using the normal side of the grater, rather than the tiny holes on the other side. Then I spread it onto a cutting board and coarsely chopped it with a large knife. My goal was to get pieces of carrot; not mush, and not huge pieces.)
  • 3/4 cup of chopped pecans (I threw this in here because almost every carrot cake I've ever had has had pecans in it. I don't like them in it, so I didn't put any in. However, if you want to add them, this part's for you)


Icing Ingredients

  • 1/2 cup of butter, room temperature (don't microwave it, melted butter doesn't give you the same consistency)
  • 8 ounces (1 250g pkg) of cream cheese, room temperature (again with the texture thing)
  • 3 1/2 cups of icing sugar
  • 1 1/2 t of vanilla
  • 3/4 cup of chopped pecans (again, as above, I added this for anyone who might want to put pecans in their cake and icing)

The Method

  1. Move your rack to the middle of the oven and preheat to 350 degrees F. Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together the eggs, oil, apple sauce, both sugars, vanilla and pineapple. In a separate bowl mix the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the wet mixture. Stir in carrots. Fold in the pecans if you're using them. Pour the mixture into the pan.
  3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean (possibly up to 50 minutes. I checked mine at 40 minutes and the toothpick came out clean. Don't bake it for any longer than you have to or you'll start to lose moisture). Turn the cake out onto a wire rack to cool so that it doesn't continue to cook in the pan. If you don't have a wire rack, you can use a cookie sheet or platter of some sort. (You might notice some lines on the cake pictured above, that was me flipping it to a rack, and then over onto another to have it upright again. Just in case you were wondering)
  4. Let the cake cool completely.
  5. To make the frosting: in a medium bowl, beat the butter and cream cheese together until combined. Add the icing sugar and vanilla. Beat until the mixture is smooth and creamy. (Stir in chopped pecans if using) Make sure the cake is cooled completely unless the 'melted icing' look is what you're going for. Also, make sure not to put the icing on too thick as it's quite sweet.

Voila! A very awesome, delicious, moist carrot cake — complete with yummy cream cheese frosting.

Comments 8 comments

France Travel Inf profile image

France Travel Inf 6 years ago

This looks and sounds so good! The photos really make it tempting!

http://www.france-travel-info.com


Astra Nomik profile image

Astra Nomik 6 years ago from Edge of Reality and Known Space

I like carrot cake that is not too dry. You really know how to give good recipes here, L a d y f a c e. Thanks for the recipes. :)


L a d y f a c e profile image

L a d y f a c e 6 years ago from Canada Author

Thank you both very much :)


PegCole17 profile image

PegCole17 5 years ago from Dallas, Texas

Carrot cake is almost my favorite too, but then, so is any cake. Your recipe sounds delicious and you've given some great tips to ensure it comes out well. Thanks so much!


L a d y f a c e profile image

L a d y f a c e 5 years ago from Canada Author

You're very welcome PegCole! I hope you enjoy it. I obviously do. lol


haikutwinkle profile image

haikutwinkle 5 years ago

looks yummy! cream cheese is one of my favorites!


oliversmum profile image

oliversmum 4 years ago from australia

Ladyface Hi. goodness your recipe looks and sounds absolutely wonderful.

Carrot cake is one of my favorite cakes and the icing also looks delicious.(I am a sweet tooth) and looking at the photographs have made me very hungry.

I have put it in my recipe book to try very soon.

Thank you so much for sharing your recipe with us.:):)


Patsybell profile image

Patsybell 2 years ago from zone 6a, SEMO

I like your recipe. It is a favorite cake. Thanks for sharing. Voted Up,U,I, pin and shared. Nice hub.

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