Carrot Cake with Applesauce
A moist and flavorful carrot cake made with applesauce for added moisture and natural sweetness. Perfectly spiced and topped with a classic cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups finely grated carrots
1/2 cup chopped walnuts
1/2 cup raisins
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and ginger until well combined.
In a large bowl, beat the applesauce, granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time to the wet mixture, beating well after each addition.
Stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Transfer the cake to a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, beating until fluffy.
Mix in 1 teaspoon vanilla extract.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice and serve.