Ingredients

Carrot Cake

 3 cups all-purpose flour
 2 cups sugar
 3 teaspoons baking soda
 2 teaspoons baking powder
 2 teaspoons ground cinnamon
 1 teaspoon ground cloves
 1 teaspoon ground nutmeg
 1 teaspoon ground allspice
 1 teaspoon salt
 1 cup unsweetened applesauce
 1 cup canned crushed pineapple lightly drained
 1/2 cup vegetable oil
 5 large eggs
 1 1/2 teaspoons vanilla extract
 3 cups finely shredded carrots
 2 cups chopped walnuts
 2 cups golden raisins (optional)

Cream Cheese Frosting

 16 ounces cream cheese softened
 1 cup salted butter softened
 1 teaspoon vanilla extract
 3 – 4 cups powdered sugar

US Customary  – Metric

Instructions

Carrot Cake Recipe

1. Preheat oven to 350 degrees F. Lightly grease three 9-inch cake rounds.
Dust with flour and tap out the excess or line bottoms with parchment
paper.
2. In a large bowl, stir together flour, sugar, baking soda, baking
powder, cinnamon, cloves, nutmeg, allspice and salt.
3. Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla.
Use a hand mixer to beat on a medium speed until smooth. This
should take just 1 to 2 minutes.
4. Use a rubber spatula to stir in shredded carrots, walnuts, and raisins
(if using) until just combined.
 5. Divide batter among the three pans, about 3 cups of batter per pan.
6. Bake for 30-35 minutes until a toothpick inserted into the center
comes out clean.
7. Cool on wire racks for 15 minutes and then turn out the cakes onto
the racks and allow to cool completely before frosting.

Cream Cheese Frosting

1. Use a hand mixer to beat cream cheese and butter together for 1
minute until light and fluffy. Add in vanilla extract and mix until
combined, about 10 seconds.
2. Slowly add in powdered sugar, one half cup at a time until smooth,
mixing between additions. Use to frost completely cooled cakes.
Store frosting and/or frosted cake in the refrigerator.

Nutrition

Serving: 1large
slice  | Calories: 849kcal | Carbohydrates: 120 g | Protein: 10g  | Fat: 40g  | 
Saturated
Fat: 20g | Cholesterol: 128mg | Sodium: 590mg | Potassium: 449 mg  | Fibe
r: 4g | Sugar: 93g | Vitamin A: 4852IU | Vitamin
C: 4mg  | Calcium: 105 mg  | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Carrot Cake