Made From Scratch Carrot Cake

This cake recipe has been viewed close to 100K times, thank you for visiting!  

What's the secret?  Not much.  

Just a simple, homemade, easy-peasy cake that anyone can make!

Are you ever just needing something sweet?  

If you've met me, you often know on the weekends I'll whip up something!

So enter in this carrot cake.  I had limited ingredients in our house, due to the fact that we were leaving town and didn't want to make a trip to the store, so finding something to actually make proved to be a bit of a challenge.

I pulled out an old church cookbook and came across a few carrot cake recipes.  I had carrots, the basic baking ingredients, and low and behold I had cream cheese and powdered sugar for the frosting.  Ding, ding, ding!

Right behind my mom's coconut cake this is one of the best cakes I've made.  So good!  I put some tweaks into the recipe and I do believe that is what made it so moist.  And the kids? I've heard them say many times, "Mom, this is so good!"

They wanted second and third helpings.  I gave in to the second helping....but not the third!

Yeah, sometimes we indulge.

Share this recipe with your friends and family!

Since I first made this {this recipe was first posted in 2013} we've made it many, many times over.  Often for Easter!  People love a good carrot cake at Easter, it reminds us of Spring and new beginnings.

I'd love to hear from you if you make this cake!

Made From Scrach Carrot Cake

Yield: 15

Author: Ally

Prep time: 10 MCook time: 40 MTotal time: 50 M

This carrot cake is irresistible! Rich, moist and full of traditional carrot cake ingredients, this one is hard to pass up. Great for holiday gatherings!

Ingredients:

• 2 cups  sugar
• 4 eggs
• 1/2 cup oil
• 1 cup unsweetened applesauce
• 2 cups flour
• 2 t baking soda
• 2 1/2 t cinnamon
• 3 cups grated carrots
• 8 oz cream cheese
• 2 cups powdered sugar
• 1 t vanilla

Instructions:

How to cook Made From Scrach Carrot Cake

1. Preheat the oven to 350 degrees.
2. In a stand mixer or large bowl cream together sugar, eggs, oil and applesauce. Then add in remaining ingredients, folding in the carrots last.
3. Grease a 9x13 in. baking pan.
4. Pour the batter in the pan and bake for 30 to 40 minutes or until toothpick inserted in the middle comes out clean.
5. To make the frosting: mix together the softened cream cheese, powdered sugar and vanilla. Frosting should be nice and thick.
6. Once cake has cooled spread frosting over the cake.
7. Keep cake covered and it will stay fresh for a few days.

Calories
376.64

Fat (grams)
14.18

Sat. Fat (grams)
4.00

Carbs (grams)
59.27

Fiber (grams)
1.47

Net carbs
57.79

Sugar (grams)
44.24

Protein (grams)
4.58

Sodium (milligrams)
250.69

Cholesterol (grams)
64.87

Did you make this recipe?

Tag @sweetsavoryeats on instagram and hashtag it #carrotcake

Created using The Recipes Generator