A Recipe for Comfort Food and Old Fashioned Goodness in Carrot Cake
What happens when you take fresh carrots, homemade applesauce, and the ingredients most often associated with cake, and mix them together? After baking, you have the moist, rich, delicious dessert we call Carrot Cake. This recipe is an old fashioned cake recipe, using lots of fresh ingredients. There is no skimping on goodness with this carrot cake! Don’t be alarmed at the amount of goodness! After all, it’s dessert with lots of veggies and fruit tucked inside.
My recommendation for putting this cake together is to gather up all the ingredients on your counter and measure out the amounts. Since there are a lot of items to include, this system will help you avoid leaving out any of the goodness.
I am not a fan of raisins or nuts in baked goods, so in my cake they are left out. The nuts and raisins are optional though, so I encourage you to use your own creativity on that topic.
Old Fashioned Carrot Cake
Gather the ingredients
3 cups of flour
2.5 cups sugar
4 medium sized carrots shredded to make to 2 cups of shredded carrot
1 Tablespoon baking soda
1 Tablespoon cinnamon
1 teaspoon salt
4 large eggs
1.5 cups cooking oil
1 cup of unsweetened applesauce
1 teaspoon vanilla extract
(8 oz walnuts or 4 oz raisins and 4 oz walnuts) optional
confectioners sugar for glaze
In a small bowl, beat the eggs slightly, add the oil and vanilla extract.
In large bowl or in mixer bowl combine flour, sugar, baking soda, cinnamon, and salt. Add the egg mixture to the dry ingredients.
Stir in the shredded carrots, applesauce and any other ingredients desired.
Grease and flour a 10 inch bundt pan. (you can use this recipe for two layer cake pans too. There may be enough batter left over to make a couple of muffins!)
Preheat oven to 325 degrees Fahrenheit
Bake the Carrot Cake for an hour and twenty minutes. (80 minutes) or until a toothpick inserted in the cake comes out clean.
Cool the cake for ten minutes in the pan. Invert the pan onto a cooling rack and cool completely.
When ready to glaze and serve, transfer to a serving plate. Mix the confectioner sugar with about 5 tablespoons of water and mix completely . Drizzle the glaze over the cake.
Alternative serving idea
Cream cheese frosting or butter cream frosting
Looking for more rich decadent dessert recipes? I love this one from Joybilee Farm Meyer Lemon Bundt Cake