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–+ servings
Carrot Cake

Moist Carrot Cake That Will Brighten Your Day

A delectable carrot cake recipe that combines moist texture and natural sweetness, 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free blend containing xanthan gum for a gluten-free option.
  • 2 teaspoons Baking Powder Ensure it’s fresh for a good rise.
  • 1 teaspoon Baking Soda Works with acidic ingredients for fluffiness.
  • 1 teaspoon Salt Enhances the overall flavor.
  • 2 teaspoons Ground Cinnamon Adjust to taste.
  • 1 cup Sugar Reduce slightly for less sweetness.
  • 1 cup Applesauce Opt for unsweetened for best flavor.
  • 3 large Eggs Flax eggs can be used for a vegan version.
  • 2 teaspoons Vanilla Extract Using fresh or high-quality extracts makes a difference.
  • 3 cups Fresh Grated Carrots Freshly grated is best for moisture.
  • 1 cup Crushed Pineapple Ensure it's well-drained.
  • 1 cup Shredded Coconut Can be omitted for a nut-free cake.
  • 1 cup Chopped Walnuts or Pecans Optional, toasting can enhance flavor.
For the Frosting
  • 8 ounces Cream Cheese Must be softened for easy spreading.
  • 1/2 cup Unsalted Butter Substitute with vegan butter for dairy-free.
  • 3 cups Powdered Sugar Adjust based on sweetness preference.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • 9-inch round cake pans
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch dish.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a large mixing bowl, whisk together the applesauce, sugar, eggs, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Gently fold in the grated carrots, crushed pineapple, shredded coconut (if using), and any chopped nuts.
  6. Pour the batter evenly into prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Remove from the oven and let cool for 10 minutes on a wire rack.
  8. Prepare the frosting by beating together softened cream cheese and unsalted butter until smooth.
  9. Frost the top of one cake layer, add the second layer, then frost the sides and top as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 3000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For optimal results, use freshly grated carrots and avoid overmixing. Cool the cakes completely before frosting.

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