Go Back

Carrot Cake

Nana's delicious carrot cake recipe with cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings 12 slices
Calories 350 kcal

Equipment

  • Mixing bowls Several sizes for mixing ingredients separately.
  • 9x13 inch baking pan Or a similar sized pan

Ingredients
  

Cake Ingredients

  • 1.25 cups unsweetened applesauce or oil This is what my Nana used
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts optional
  • 1 teaspoon vanilla extract
  • 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}

Cream Cheese Frosting

  • 0.5 cup butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together the applesauce/oil and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the carrots, coconut, nuts (if using), and pineapple.
  • Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool completely before frosting. For the frosting, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy. Frost the cooled cake and top with toasted pecans or coconut, if desired.

Notes

Enjoy!