Easy Moist Carrot Cake

I have a confession. Before making this carrot cake I had never previously eaten carrot cake. My family never ate it so I never had it. Brian mentioned at one time even though he isn't a big cake person that he really like carrot cake. For Easter I decided to give it a try. It turned out really good and moist. Plus my kids ate it. Win in my book.

Easy Moist Carrot Cake

  • Cake:
  • 4 eggs
  • 3/4 cup 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

  • 8 oz package cream cheese, softened
  • 1/2 cup salted butter, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

1- Preheat oven to 350 degrees. Line two 9" round cake pans with aluminum foil, leaving an overhang on two side. Grease foil and dust with flour, set aside.
2- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
3- In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla. 
4- Slowly stir in dry ingredients and mix until well blended. 
5- Stir in grated carrots. 
6- Divide mixture evenly into 2 prepared cake pans. Bake cakes for 35-39 minutes until toothpick inserted into center comes out clean. 
7- Remove from oven. Cool 5 minutes in cake pan. Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting. (I also place in freezer a few minutes to help frost easier)
8- Cream Cheese Frosting: 
In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy. Stir in powdered sugar and mix until well combine.
9- Stack cakes, then frost.
10- Serve.
11- Enjoy!!

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