"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janis Ormond

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 tsp. baking powder
1 tsp baking soda
1 tsp ground cinnamon
tsp ground ginger
tsp ground nutmeg
tsp salt
cup canola oil
4 large eggs
1 cups light brown sugar
cup granulated sugar
cup unsweetened applesauce
1 tsp pure vanilla extract
3 cups grated carrots

Frosting:
2 (8 ounce) packages brick style cream cheese softened to room temperature
1 cup butter softened to room temperature
4 cups powdered sugar
2 tsp pure vanilla extract

Directions:
Directions:
Preheat oven to 350 degrees. Spray two 9 inch round cake pans well with non stick cooking spray. You can also coat with thin layer of butter and then coat with flour and dump excess flour.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until fully combined. Add the grated carrots into wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake at 350 degrees for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Frosting:
Using a mixer and a large bowl beat the cream cheese until smooth. Add the butter and mix until smooth. Add in the powdered sugar and vanilla extract and continue mixing until smooth.

Frost the cake when cool

Number Of Servings:
Number Of Servings:
depends on who is eating the cake
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
This is my favorite cake and Jim loves it as well. The frosting is the best so this recipe allows for lots of frosting. I always made the chocolate cake for Jim's birthday (January 2nd) and on my Birthday (February 19th) I made this recipe. Yum Yum I love cake with lots of frosting. And then you have to go exercise and brush your teeth.

 

 

 

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