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–+ servings
Carrot Cake

Irresistible Carrot Cake: Moist, Easy, and Oil-Free

This Moist Carrot Cake is a delicious oil-free dessert that's easy to prepare and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 2 tsp baking powder make sure it's fresh for optimal rise
  • 1 tsp baking soda essential for texture and helps with rising
  • 1/2 tsp salt enhances flavors and balances sweetness
  • 2 tsp ground cinnamon infuses warmth and spiciness
  • 1 cup applesauce adds moisture and sweetness without fat
  • 1 cup granulated sugar feel free to reduce for less sweetness
  • 3 large eggs use room temperature for better mixing
  • 2 tsp vanilla extract opt for pure vanilla for maximum taste
  • 2 cups grated carrots freshly grated yields best moisture and texture
  • 1 cup crushed pineapple drain well prior to use
  • 1/2 cup shredded coconut optional but adds a nice touch
  • 1/2 cup nuts (walnuts or pecans) optional for added crunch
For the Cream Cheese Frosting
  • 8 oz cream cheese ensure it's softened for easy mixing
  • 1/2 cup butter room temperature works best
  • 2 tsp vanilla extract pure vanilla is preferred
  • 4 cups powdered sugar sift for even mixing

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake pans
  • Electric mixer
  • Oven
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well blended. Set aside.
  3. In a large mixing bowl, blend the applesauce, granulated sugar, eggs, and vanilla extract until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Gently fold in the grated carrots, crushed pineapple, shredded coconut, and any optional nuts.
  6. Pour the batter into prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. Beat the softened cream cheese and butter until smooth and fluffy, then add vanilla extract and sifted powdered sugar.
  9. Once the cake layers are cooled, spread the cream cheese frosting generously between the layers and over the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use freshly grated carrots for best moisture and avoid overmixing to keep the cake light and airy.

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