We’re not big dessert eaters at our house. Maybe some ice cream or good chocolate. A lot of muffins get made and devoured. But if there’s cake in the oven, there’s a good chance a celebration will be following. My youngest asked for carrot cake for her birthday last fall. When my February birthday winked into view and a party was planned, carrot cake again stole the show. So, here’s the recipe, tried and true, for a moist, not-too-sweet winner of cake for whatever occasion you’re fete-ing.
Recipe inspired by King Arthur Flour.
Makes 16 servings
- 1 cup vegetable oil (like sunflower or avocado)
- 1/2 cup unsweetened applesauce
- 1 tsp. fine sea salt
- 4 large eggs
- 1 Tbsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 tsp. aluminum free baking soda
- 2 cups unbleached all-purpose flour
- 3 cups finely grated carrots
- 1 1/2 cups chopped pecans or walnuts or unsweetened coconut flakes or raisins or a combination of your favorite add-ins
- 1 batch cream cheese frosting
- Preheat oven to 350 F. Lightly grease two 9-inch round cake pans or one 9×13 cake pan.
- Beat together oil, applesauce, sugar, salt, eggs, spices and baking soda in stand mixer.
- Add flour, mixing well.
- Add carrots and whatever add-ins you’re choosing. Mix until just blended. Don’t over mix. Pour into prepared pans.
- Bake for 35 to 40 minutes, until toothpick comes out clean. Cool cake in the pan for 15 minutes, then invert onto a cooling rack. Completely cool before frosting.
- Place cake on serving plate or platter. Frost tops and sides. Add any desired decoration.
- Refrigerate the cake. An hour or so before serving, remove and bring to room temperature. Freeze for storage of more than a few days.