Carrot Cake

Carrot cake step-by-step recipe with photos.

About this recipe

“A party without cake is just a meeting” – Julia Child

How true is that! And with a cake like this one, there won’t be a person who would not be pleased with it.

I have been wanting to bake a carrot cake for quite some time, and I’ve tried a few versions before over the last few years. But nothing impressed me as much as this recipe did. A moist, flavourful cake that will win your heart like no other. The sweetness from the carrots and pineapple combined with the nuttiness from almonds and coconut is an absolute delight.

I baked this cake in a bundt pan which gave it a beautiful crust all over. And it goes without saying, this cake is incomplete without a cream cheese frosting.

This carrot cake will not match any other carrot cake you have baked or tried before. This easy one-bowl recipe is definitely a must-try. Oh, did I say it has no oil or butter whatsoever!

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Step by step instructions

1. Beat sugar, eggs, and apple sauce together

2. Add flour, baking powder, baking soda, salt, and cinnamon

3. Combine them together

4. Add carrot, coconut, almonds, pineapple, vanilla extract and fold everything together

5. Pour into the prepared pan

6. Bake for 40-45 minutes or until a skewer comes out clean. Cool it completely on a wire rack

7. To make the frosting, beat the butter and cream cheese until fluffy

8. Add in the vanilla and powdered sugar and beat until smooth

9. Frosting is ready to be spread on the cake once it is smooth and uniform

10. Frost the cake once it is completely cooled

Recipe card

Carrot Cake

This carrot cake will not match any carrot cake you have baked or tried before. This easy one-bowl recipe is definitely a must try.

5 from 1 vote

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Course Dessert

Cuisine All

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ingredients

  

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FOR THE CAKE:

• 1¼ cup apple sauce
• 1½ cup sugar
• 3 eggs
• 2 cups plain flour
• 1 teaspoon baking soda
• 1½ teaspoon baking powder
• A small pinch salt
• 1 teaspoon cinnamon
• 2 cups carrots grated
• 1 cup coconut shredded
• 1 cup almonds chopped
• 1 cup crushed pineapple use pineapple in juice
• 1 teaspoon vanilla extract

FOR THE FROSTING:

• ½ cup butter
• 1 cup cream cheese
• 1 cup icing sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven at 180 C (360 F)
• Grease and dust with flour a 10 ” bundt cake tin
• In a large bowl, beat sugar, eggs and apple sauce together
• Add flour, baking powder, baking soda, salt, and cinnamon. Combine together
• Next add carrot, coconut, almonds, pineapple, vanilla extract and fold everything together
• Pour the mixture into the prepared cake tin and place into the preheated oven
• Bake for 40-45 minutes or until a skewer comes out clean
• Let the cake cool for 10 minutes in the pan and then remove on to a cooling rack and let cool completely
• To make the frosting, beat the butter and cream cheese until fluffy. Add in the vanilla and powdered sugar and beat until smooth
• Place the cooled cake onto a plate or cake stand. Spread the frosting all over it
• Slice and serve

Nutrition Facts

Carrot Cake

Amount Per Serving

Calories 204 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 30mg10%

Sodium 130mg6%

Potassium 142mg4%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 21g23%

Protein 4g8%

Vitamin A 1877IU38%

Vitamin C 2mg2%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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