Go Back Email Link
–+ servings
Closeup of a carrot bundt cake drizzled with cream cheese frosting and sprinkled with chopped pecans.

Carrot Cake

Catherine
This carrot cake is moist, fluffy, and perfectly sweetened! It is the BEST and only carrot cake recipe I ever use with perfect results every time!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 14 servings
Calories 478 kcal

Ingredients
 
 

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice

Wet Ingredients

  • 4 large eggs
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup apple sauce
  • 1/2 cup Greek yogurt
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups carrots shredded (about 1 lb carrots)
  • 1 cup crushed pineapple drained

Cream Cheese Frosting

  • 250 g cream cheese softened (1 brick or 8oz)
  • 1/2 cup butter softened
  • 2 cups confectioner's sugar aka icing sugar or powdered sugar
  • milk
  • 1/4 cup pecans chopped

Instructions
 

  • Preheat oven to 350F and generously grease a bundt pan with butter. Flour it lightly.
  • Grate carrots in a food processor or with a box grater. Set aside.
  • In a large bowl, whisk together all of the dry ingredients. Set aside.
  • Place all of the wet ingredients except for the carrots and pineapple in the bowl of a stand mixer with the paddle attachment. Blend well until everything is well combined and creamy. Add the dry ingredients and blend to form the batter. Add the grated carrots and pineapple and blend until combined.
  • Pour the batter into the bundt pan and bake in the oven for 45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for 20 minutes in the pan and then carefully run a butter knife around the edges to ensure it is loose. Carefully flip it onto a cooling rack to cool completely.
  • Once the cake is completely cooled, make the frosting by adding the cream cheese, butter, and confectioner's sugar to a food processor with the paddle attachment. Blend on medium speed until it is light and fluffy Slowly add a little milk (1 tablespoon at a time) and blend. If needed, add a little more milk to reach the desired consistency. Drizzle over the cake and top with chopped pecans. Serve!

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 478kcalCarbohydrates: 63gProtein: 6gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 464mgPotassium: 221mgFiber: 2gSugar: 44gVitamin A: 5116IUVitamin C: 3mgCalcium: 101mgIron: 2mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword cake, carrots, easter, easter dessert, spring
Tried this recipe?Leave a star rating and comment below to let us know how it was!