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Carrot Cake with Cream Cheese Frosting

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 tsp. ground cinnamon
  • ¼ tsp. allspice
  • 1 ½ tsp. salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 cups of grated carrots
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup shredded coconut
  • ½ cup crushed pineapple drained
  • 4 eggs – room temperature
  • 1 cup vegetable oil
  • ½ cup applesauce

Instructions

  • Sift together the flour, sugar, cinnamon, salt, baking powder and baking soda. To this mixture add the grated carrots, raisins, walnuts and coconut. Stir this mixture together until everything is well coated. In a separate bowl, combine the pineapple, eggs, oil and applesauce. Add the combined wet ingredients to the dry mixture. Mix all together until well combined. Pour into prepared pans (greased & floured). Then bake in a 350 degrees.
  • Bundt pan – 40-45 minutes
    9x13 – 50 minutes
    2 – 8 inch rounds – 40-45 minutes
    Cupcakes – 22-25 minutes
  • Cream Cheese Frosting:
    Cream together 1 stick of unsalted softened butter and 8 oz softened cream cheese. Add 1 tsp. vanilla, ½ tsp. vanilla bean paste and a pinch of salt. Mix until fully incorporated. Then add 1 box of confectioners sugar a little at a time until blended. Add 1-2 TBLS milk or buttermilk to create desired consistency. Garnish with fresh strawberries, flowers, or marzipan carrots etc.

Notes

Note: for cupcakes, bundt cake and sheet cake, use 1 recipe of frosting. For a layer cake, you may need to double the recipe.