[ultimate-recipe-jump]
Truth be told… carrot cake would be one of my last choices if presented with a dessert option. This is coming from a self-proclaimed dessert junkie… I love me some cake!
For me to actually post a carrot cake recipe, it HAD to be a great one- and this fits the bill!! This carrot cake is moist and tasty. The frosting is not cloyingly sweet or too cream cheesy. It’s an extremely well balanced, decadent dessert- well worth the effort of making it homemade.
This recipe was actually one my Grandpa really enjoyed. He absolutely loved carrot cake and we frequently enjoyed a slice on his birthday- this one is for you Grandpa! <3
When I read the recipe, I noticed it called for 1 1/2 CUPS of oil. I nearly fell over. Thankfully, I know the applesauce “trick”. Simply replacing 1/2 of the oil with equal amount of applesauce makes this cake a bit lighter without compromising the flavor.
I also never have canned pineapple at my home. At least not “regular” canned pineapple. What do I have? Zucchini pineapple of course! Yes, it tastes just like pineapple and I have fooled MANY people into believing it was the real thing. A couple pulses in the food processor and my diced “zucchini pineapple” developed the crushed texture I desired and again, the substitution worked wonderfully!
Suggested Recipe: Canned Pineapple Zucchini
With Easter right around the corner, this cake will make a great finale to your Easter dinner spread! If you are the creative type- color some of the frosting and pipe adorable carrots on top!
I hope you and your family enjoys this delicious cake as much as we do!
Thank you for stopping by the homestead!
Until next time,
Melissa
Carrot Cake
Ingredients
Cake Batter
- 2 cups all-purpose flour or whole wheat flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 3/4 cup coconut oil
- 3/4 cup unsweetened applesauce
- 2 cups peeled, grated carrots about 4 large
- 8 oz can crushed pineapple in juice or zucchini pineapple-see notes
- 3/4 cup pecans coarsely chopped (optional)
Cream Cheese Icing
- 12 oz cream cheese softened
- 12 Tbsp unsalted butter softened
- 1 Tbsp vanilla extract
- 1 cup pecans coarsely chopped, lightly toasted (optional)
- 6 cups powdered sugar sifted after measuring
Instructions
- Preheat oven to 325^F. Prepare three 9 inch round cake pans- grease and flour or line with parchment.
- Stir together flour, baking powder, baking soda, cinnamon, nutmeg, salt. Set aside.
- In large mixing bowl, whisk together eggs and sugar until light and airy. Whisk in oil and applesauce.
- Stir in carrots, pineapple (with juice), and pecans (optional). Then fold in the dry ingredients. Evenly divide batter into prepared pans and smooth tops.
- Bake for 45 minutes, until layers are golden and a toothpick inserted in center comes out clean.
- Cool cake in pans for 10 minutes, then invert onto cooling racks until completely cooled. Remove parchment paper before icing.
- To make icing: In a stand mixer or use a hand mixer (or your muscles if you are brave!) use the paddle attachment and beat the cream cheese, butter, and vanilla on medium speed until very soft and light- about 5 minutes. Decrease the mixer speed to low and gradually beat in the powdered sugar. Once all sugar is incorporated, increase speed to medium and beat 5 minutes longer.
- To assemble cake, place on layer on platter or cardboard round and spread with 1/3 of the icing. Top with another layer and spread another 1/3 icing on. Place last layer on top, bottom side up, and use an offset spatula to frost the tops and sides of the cake with remaining icing. Sprinkle toasted pecans on top and press into sides of cake if desired.
