Cooking With Dough

Heavenly Carrot Cake

 Can I just please tell you how excited I am right now?!!!!

Carrot cake is my favorite dessert of all time, and for years I have been working to perfect my recipe trying different ratios of ingredients until it tasted just right. OMG… it tastes JUST RIGHT!! I finally found a way to create delicately moist cake with a rich but not too sweet cream cheese frosting! If there is only one recipe you try of mine, this carrot cake has to be it! I have never been more proud to share one of my recipes with you all :-) Please enjoy! 



For Cake:

1 cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

½ cup applesauce

3 eggs

1 tsp. vanilla

2 cups all purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

¼ tsp. ground clove

½ tsp. salt

¼ cup crushed pineapple, juices removed from can

3 cups carrot, finely grated (about 4-5 large carrots)

½ cup walnuts, roughly chopped (optional)

½ cup raisins (optional)

For Frosting:

3  8oz. packages of regular cream cheese, softened

2 tsp. vanilla

2 tsp. milk

2 ½ cups powdered sugar



Preheat oven to 350 degrees and grease two 9 inch round cake pans. 

In a medium bowl sift together the flour, baking soda, cinnamon, clove, and salt, and set it aside.

In a large bowl, beat together granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla until combined, about 30 seconds.

At a medium speed, beat in the bowl of dry mixture into the large bowl of the wet mixture.

Once combined, stir in crushed pineapple, carrots, walnuts, and raisins.  Mix together until all ingredients have been incorporated.

Evenly distribute batter between the greased baking pans. Bake for 30 minutes or until a toothpick comes out clean from the center.

Once cakes have been baked, set aside to cool.

In a large bowl, beat together the softened cream cheese, milk, and vanilla until combined. Then beat in powdered sugar a ½ cup at a time until all powdered sugar has been added and frosting has a creamy consistency.

Once cakes have cooled frost one cake and then stack the other on top, pile remaining frosting all over the top of the final cake layer and smooth over the sides to completely cover the entire cake! Eat away to your heart content.. I doubt there will be leftovers! ;-)