Classic Carrot Cake

Classic Carrot Cake

Recipe Rating: 3.49028
Serves 16
This classic dessert makes a big hit at special celebrations. While it's often served in the spring, we love it any time of year.
  • Cake
  • Canola spray oil
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped toasted pecans
  • Cream Cheese Frosting
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup whole milk
  • 1 tablespoon pure vanilla extract
Preheat the oven to 350°F. Spray two 9-inch cake pans with canola oil cooking spray and set aside. Using an electric mixer, gently cream the butter with the oil. Add the applesauce and the sugar, beating until well combined.

In a medium bowl combine both flours with the baking soda, cinnamon, and salt. Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.

Divide batter between the cake pans and bake for about 30 to 40 minutes or until done when tested with a toothpick or thin knife.

Remove from the oven and let the cakes rest in the pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the frosting, blend softened cream cheese with sugar, milk and vanilla. Frost the cakes with desired amount of frosting and serve. Refrigerate, covered, for up to 3 days.
Nutritional Info: 
Per Serving: Serving size: 1 piece, includes frosting, 460 calories (270 from fat), 31g total fat, 11g saturated fat, 110mg cholesterol, 350mg sodium, 43g carbohydrates, (3 g dietary fiber, 29g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.