Examine this cake closely, look at all the goodies and hidden treasures in this slice of carrot cake. Do you see the raisins, pineapple and pecans….Mmmmmm and carrot of course. Anyways this is the most fabulous carrot cake ever….well I think so.
Pre-heat oven to 350 degrees. Grease and flour 2 9 inch round pans.
Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon.
Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth. (DO NOT USE ELECTRIC MIXER)
Stir in carrots, pecans, raisins and pineapple.
Split evenly between both 9 inch pans. Bake at 350 degrees for about 35 minutes. Don’t panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Sooooooo YUM-E!
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
4 Comments
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Rebecca on 1.31.2010
Anyone try to make this in a bundt pan?
xiuxiu on 12.13.2009
Really good. It’s moist, and packed with flavor. I changed several things: I don’t have applesauce, so upped the oil to 1 cup instead. And add about 1/2 c of shredded coconut. Also, I used this frosting recipe https://tastykitchen.com/recipes/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/
rikkifish on 8.30.2009
This was fabulous! Moist, full of flavor – outstanding! If you want to see a picture of the cake I made using this recipe, go to http://rikkicarr.blogspot.com/2009/08/claws-fondant-and-un-loved-middle-child.html (but keep in mind it was my first time using fondant :o)
Duchess of Fork on 7.30.2009
YUM!! My bday is in August! I’ll have to make this!