Carrot Cake

Sugar, spice, and everything nice that’s the magic behind this irresistible carrot cake!

There’s just something unflinchingly comforting about a slice of homemade carrot cake. There is something about the moist texture, warm spices and gentle touch of sweetness that just makes it so hard to resist. To mark a special occasion or even just when treating yourself during a quiet afternoon, this timeless carrot cake brings warmth to any table.

What You’ll Need 

2 cups grated carrots
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup vegetable oil
½ cup unsweetened applesauce
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup crushed pineapple, drained (optional)

Instructions:

• Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate large bowl, combine the oil, applesauce, and brown sugar. Mix until smooth.
• Add the eggs and vanilla to the wet ingredients and stir well.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Fold in the grated carrots. If using, gently stir in the chopped nuts and pineapple.
• Pour the batter into your prepared pan and smooth the top with a spatula.
• Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before frosting or serving.

Optional Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Beat all ingredients until smooth and fluffy. Spread evenly over cooled cake.

Notes:
→ Add raisins or shredded coconut for extra texture.
→ This cake tastes even better the next day after the flavors meld!
→ Store leftovers in an airtight container in the fridge.