Every time I bake a cake I gain more and more respect for people who can frost and decorate their cakes to be picture perfect. I always have this grand idea in my head that the frosting will come out smooth and seamless, but it never does. So what's a girl to do? Cover the cake with pecans and sprinkles of course!
I don't have too much to say about this cake, except YUM. I thought it had the perfect amount of spice. It was perfectly moist. And the cream cheese icing... to die for! It is the perfect carrot cake and I will look no further for a carrot cake recipe!
I got the recipe off of allrecipes because it had good reviews (and a lot of them!), but I changed a lot after reading some of the reviews. I subbed some oil for applesauce, added some crushed pineapple, and changed the spices around a bit. When I went to add the nutmeg (one of the last steps), I realized I was out. I did, however, have Pumpkin Pie Spice which contains nutmeg so I figured "what the hell?". No regrets!
The recipe called for a 9x13 inch cake but I used three 6" rounds and got a nice tall, small cake. Either way I'm sure it will taste amazing!
Recipe: Adapted from AllRecipes
- 4 eggs
- 3/4 cups vegetable or canola oil
- 1/2 cup applesauce
- 1 cup brown sugar
- 1 cup white sugar
- 3 teaspoons vanilla extract
- 8 oz crushed pineapple (drained)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice (or nutmeg)
- 3 cups grated carrots
- 1 cup chopped pecans (optional)
- 8 oz cream cheese (softened)
- 1/2 cup butter softened
- 3.5 cups confections sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, applesauce, oil, sugars and 3 teaspoons vanilla. Stir in drained pineapple. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and extracts. Beat until the mixture is smooth and creamy. Frost the cooled cake.