4 Times The Taste Carrot Cake Recipe
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Bitsyskitchen / All my dishes 1 year, 11 months ago
This, I think anyway, is The BEST Carrot cake recipe. Its dense, moist and has lots of carrots, raisins, nuts and pineapple. Its makes a nice sized four layer cake so be sure to have the neighbors over for dessert! You can find the cream cheese recip... More
Prep:90m Cook:60m Servings:16
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 Bitsyskitch |
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Fans
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Directions
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, oil and vanilla. Stir in the pineapple.
- Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, half each layer, frost with your favorite cream cheese frosting. (http://www.grouprecipes.com/1055/perfect-cream-cheese-frosting.html)
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bitsyskitchen 1 year, 11 months ago said:
You can totally omit the oil and replace with an equal amount of unsweetened applesauce. Its still tastes great and is very moist. Try using pecans instead of walnuts. Why not toss in some coconut? This cake is very forgiving as far as creativity goes.
chefsharon 11 months, 2 weeks ago said:
I made this and it is an AMAZING cake. Mommie doesn't like raisins so I subbed craisins instead and pecans for the walnuts. Fabulous.
CAVEAT: Make sure you double the icing recipe that is linked. It is not anywhere near enough to ice this four layer cake. And it is so good you won't believe it and fun to make. I used a madagascar vanilla bean from Penzey's.
Thank you for sharing this recipe, I'll make it again and again I'm sure.
~Sharon
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No. of ratings: 22
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kristopher 1 year, 11 months ago said:
This looks delish. Going to give it a try this week. Let you know how it goes.
bitsyskitchen 1 year, 11 months ago said:
Cool Lemme know how you like it. I have a good cream cheese frosting recipe that I used for this that pipes well too if you want that. Guess I can post it huh? Sheesh
psy333che 1 year, 11 months ago said:
I love this carrot cake! I also use applesauce and tried it with pecans and I like the touch of coconut
elle 1 year, 9 months ago said:
I made this for Easter dessert, and it's just fabulous! I only made the 2 layers, though, as I was short on time. The only changes I made, were to use Splenda granular and Splenda brown sugar blend. It came out perfectly! I also don't have a "go to" cream cheese frosting recipe, so I got one off of the Splenda website. The cake was just as you described it--dense, but very moist, and chock full of good things. Thanks for a great recipe. Now this will be my "go to" carrot cake!
bitsyskitchen 1 year, 9 months ago said:
Glad you like it Elle. I have a splenda cream cheese recipe somewhere around here. Let me find it and I will post it for you : )
jaeleepoms 1 year, 7 months ago said:
This looks SO GOOD - like the one served at our favorite coffeehouse back in Seattle. I can't wait to try this - I love a dense, fruity, moist carrot cake - smothered in cream cheese frosting, of course!
bitsyskitchen 1 year, 7 months ago said:
This really is a good one. You wont be disappointed. : )
mom23 1 year, 5 months ago said:
I tried this recipe with some minor adjustments due to food allergies in my home. I cut the recipe in half and used oat flour instead of AP flour, egg substitute instead of eggs, omitted the nuts and cream cheese frosting. It was delicious! No one knew I had changed a thing!
bitsyskitchen 1 year, 5 months ago said:
Oh yumm! I will have to try that mom23. Thanks for posting : )
pointsevenout 1 year, 4 months ago said:
Had to get out the bromide 4 hours after having a slice. A very flavorful and rich cake. I made it in four layers alternating a carrot layer and a devils food layer. Too tall to fit under the cake platter dome. It's probably the only way you are going to get me to eat carrots. Going to feed a couple of slices to my mother (the guinea pig) and see if she goes into a sugar coma.
rosemaryblue 1 year, 3 months ago said:
Will try this soon! Sounds delicious, and we love carrot cake!
momto4 1 year, 2 months ago said:
If this tastes as good as it looks....I'll be the hit of the party!
bitsyskitchen 1 year, 2 months ago said:
I personally think its the best! But I aint partial lol
mellian 1 year, 2 months ago said:
Carrot cake is my boyfriend's favorite. I'll have to try this one.
bitsyskitchen 1 year, 2 months ago said:
Its a goody. Keep it mind it makes a lot so I hope he REALLY likes carrot cake lol Actually it freezes well too.
allarasmamaw 1 year, 2 months ago said:
CAN NOT WAIT TO TRY THIS!AND WOULD YOU HAVE A RECIPE FOR A CAKE MY SON IN LAW CALLS FRIENDSHIP CAKE OR ITS CALLED A 30 DAY CAKE.YOU KEEP IT IN THE REFRIG.FOR 30 DAYS BUT ADD TO IT EVERY 10 DAYS?I WANT TO MAKE THIS BUT CAN NOT FIND A RECIPE FOR THIS.THANKS FOR YOUR HELP
chefsharon 1 year, 2 months ago said:
I'm going to make this for Mommie's 70th birthday party next month. She wanted carrot cake and she is going to get this one. I can't wait to make it and thanks for the comments about it; helped me make my decision. I'll let you know how it turned out. ~Sharon
bitsyskitchen 1 year, 2 months ago said:
Enjoy Sharon. Its one of my favorites. Mom will be happy : )
stormiii 1 year, 1 month ago said:
This recipe looks delicious although I am not a fan of whole raisins. What can I substitute without sacrificing the flavor? I was thinking of putting the raisins in a food processor so I wouldn't have the texture of the raisins. I know that sometimes when you alter a food the results aren't always the same. This is the first carrot cake recipe that I have seen that actually seems irresistable!
bitsyskitchen 1 year, 1 month ago said:
Just omit the raisins. Shouldnt be a problem.
katkat263 1 year ago said:
My favorite cake.
zanna 1 year ago said:
Great post,will try soon.thanks:).
jett2whit 10 months, 3 weeks ago said:
Wow - with this many comments this cake is bound to be a hit! I love carrott cake and this one sounds really delicious. Jett
kismet 10 months, 1 week ago said:
Your presentation,looks great,anxious to try this one,Thank-you for the recipe
laynie 8 months, 2 weeks ago said:
Hi! I just finish icing the cake and I am eating a piece as I write to you! I am leaking my fingers I love it!
dors 8 months, 1 week ago said:
Hi! what's the alternative for apple sauce i'm afraid not find one here... thanks. but for sure i'll make this one this weekend.
bitsyskitchen 8 months ago said:
Laynie, It is definately a finger licker. It's one of my favorites too. Dors, if you dont have applesauce you can use all oil. Same amount as applesauce. I just substituted to save on the fat.
gcc 3 months ago said:
I would like to try this in a 9" x 13" tin...would this amount of batter be enough?
bitsyskitchen 2 months, 3 weeks ago said:
Yes. As this recipe makes two full size 9x2 pans which would be equivalent
awetumn 2 months, 1 week ago said:
Oh my! This is my new favorite carrot cake recipe! I used the frosting of the link provided too, for my mother's birthday cake on the 22nd. She said it was the best carrot cake she's ever had. Delicious! ***** Thanks for adding it!