The Best Carrot Cake

Nothing tastes like homemade, and that’s why we’re serving this from scratch carrot cake this Easter!

  • Prep: 20 Mins
  • Cook: 35-40 mins
  • Portions: 12

Ingredients You'll Need

  • 1 (8 oz) package of cream cheese frosting (softened)
  • 1/2 cup salted butter, softened
  • 1 tsp. vanilla extract
  • 4 cups powdered sugar
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1/2 cup applesauce
  • 2 cups granulated sugar
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 cups lightly packed, finely grated carrots
  • 2/3 cup chopped pecans

Directions

  1. In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy
  2. Stir in powdered sugar and mix until well combined, set aside
  3. Preheat oven to 350 degrees
  4. Line 2 round cake pans (9") with aluminum foil, leaving an overhang on two sides
  5. Grease foil and dust with flour, set aside
  6. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
  7. In another large mixing bowl, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla
  8. Slowly stir in dry ingredients and mix until well blended
  9. Stir in grated carrots
  10. Divide mixture evenly into 2 prepared cake pans
  11. Bake cakes for 35 to 40 minutes (until a toothpick inserted in the centre comes out clean)
  12. Remove from oven and allow to cool for 5 minutes in cake dishes
  13. Lift cakes out of pan with foil overhang and allow to cool completely on a wire rack before frosting
  14. Flip cakes upside down when frosting with cream cheese frosting
  15. Sprinkle with chopped pecans

Discussion 4 comments

Linda Raskewicz says:

How much vegetable oil is needed? It’s missing from the list of ingredients.

In number 4 and 13 should overhand be overhang?

In number 9 should grade be grated carrots?

Meridian Meats says:

Hi Linda,
Thanks for noticing our errors, we have fixed these now 🙂
There should be 1 1/4 cups vegetable oil in the recipe ingredients. I apologise for the inconvenience.
Hope you enjoy the cake!

V.W. (Vivian warren) says:

A small typo:#13 cook should read COOL

This cake calls for a lot of sugar!

Meridian Meats says:

Hi Vivian,

Thank you for noticing our typo. We clearly had cake on the brain! lol.

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