• 16servings
  • 50minutes
  • 586calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. THE CAKE:

  2. 3 c grated carrots - box grater, on the large, round hole side (about 12 med. carrots )

  3. 4 eggs

  4. 2 c dark brown sugar , packed (like it less sweet? Use 1- 1/2 c)

  5. 1 c pineapple , crushed, well drained

  6. 3/4 c canola oil

  7. 1/2 c applesauce

  8. 3/4 c chopped pecans or walnuts

  9. 1 tbs pure vanilla extract

  10. 2 c all-purpose flour (message me for a perfect gluten-free flour blend)

  11. 2 tsp baking soda

  12. 2 tsp baking powder

  13. 1/2 tsp fine sea salt

  14. 1 Tbs ground cinnamon

  15. 1/4 tsp grated nutmeg


  17. 8oz cream cheese

  18. 3-1/2 c confectioners sugar

  19. 1/2 c sweet butter , softened

  20. 1 tsp pure vanilla extract

  21. 1/2 c chopped pecans or walnuts

  22. NOTE: Since I am usually knee-deep in our excellent pure Michigan maple syrup, I am adding 1/4 c. to my frosting this time, and omitting the vanilla

Instructions Jump to Ingredients ↑

  1. THE CAKE:

  2. Preheat the oven to 350^.

  3. Butter or Crisco and flour the inside of a 9x13 cake pan

  4. In a large bowl combine and whisk together the eggs, oil, carrots, applesauce, brown sugar, vanilla extract, pineapple and chopped nuts (the wet stuff)

  5. Combine and whisk together the flour, baking soda and baking powder, salt, nutmeg and cinnamon (the dry stuff)

  6. Gently incorporate the dry into the wet ingredients - not too much mixing, just combine and distribute the ingredients evenly

  7. Pour the batter into the cake pan and bake for 45-50 minutes and test for done with a clean toothpick

  8. Let the cake rest in the pan for 10-15 minutes, then turn it out and let it cool completely on a rack


  10. Combine the butter, cream cheese, confectioners sugar and vanilla in a medium bowl (if you'd like, add several drops of red and yellow food coloring to creat a delightful orange frosting)

  11. Beat until smooth and creamy

  12. Fold in the nuts (or save them to sprinkle on top of the cake)

  13. Frost the cake


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