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–+ servings

Homemade Carrot Cake

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I gave my mother's carrot cake recipe a makeover, using applesauce (so less oil!), cardamom, toasted pecans and my homemade cream cheese frosting! Same delicious cake, just a updated!
Course Desserts & Sweet Treats
Cuisine American
Keyword cake, carrot, Easter, homemade, spring
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 12 servings
Calories 677
Author Laurie McNamara

Ingredients

  • 3 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup grapeseed oil
  • 1 tablespoon pure vanilla extract
  • 1½ cup sugar
  • 1¾ cup unball-purpose flour
  • 2¼ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon freshly grated nutmeg
  • 1½ cups grated carrot about 4 medium carrots
  • 1/2 cup chopped toasted pecans
  • Cream Cheese Frosting

GARNISH:

  • 1/4 cup finely chopped toasted pecans

Instructions

  • Preheat your oven to 350 degrees and grease a 9-inch spring-form pan with a tablespoon of butter. Add 2 tablespoons of sugar to the pan and turn to coat, tipping out any extra.
  • In a medium bowl crack in 3 eggs and then add in the applesauce, oil, sugar and vanilla. Then use a hand mixer and blend to combine.
  • In a large bowl, add the flour, baking powder, salt, cinnamon, cardamom and nutmeg. Whisk to combine before pouring the wet ingredients into the bowl with the dry.
  • Use a spatula and mix by hand until just combined. Then add in the carrots and the 1/2 cup of pecans, stirring those into the cake batter.
  • Pour the cake batter into the prepared pan and slide into your preheated oven for 50 to 60 minutes or until a tester comes out clean after being inserted in the center.
  • Allow the cake to cool for 10 to 15 minutes before releasing the spring form and removing it from around the cake. Slide a large offset spatula between the cake and the pan, then transfer the cake to a wire rack to cool for 2 hours.
  • Once the cake is cool, make the cream cheese frosting and frost the cake. Pop the cake into the fridge until ready to slice and serve.
  • Note: to toast the pecans, add whole nuts to a 10-inch skillet. Heat over medium-low until fragrant. Let cool and chop.
  • Also, the baking time may alter depending on your oven, the pan your using so watch carefully and check it as early as the 40 minute mark.

Nutrition

Serving: 1g | Calories: 677kcal | Carbohydrates: 85g | Protein: 7g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 523mg | Potassium: 184mg | Fiber: 2g | Sugar: 68g | Vitamin A: 3493IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg