Monday, August 23, 2010

Ultimate Carrot Cake

We have started our crazed birthday celebration month.  It all starts with my Hubby's birthday, then a week later, Kiddo D, then 8 days later, Kiddo A, ending with mine 4 days after that.  We get about a 6 1/2 week break before Kiddo B has her birthday on Halloween, then BLAM, it is the holidays!  OK, just started to stress myself out a bit.  We had Kiddo D's birthday celebration early before he went back to his Mom's for the school year, and he requested Carrot Cake.  I share with you the most AMAZING Ultimate Carrot Cake!
Go forth and make this! Seriously, WOW!

  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 cups grated carrots (grated on large side of grater...otherwise you get mush)
  • 8 ounce can crushed pineapple, drained and squeezed so you get as much juice out as you can
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 3-3 1/2 cups confectioners' sugar, depending how sweet you like you frosting
  • 1 tsp vanilla extract
  • 1 cup toasted, chopped pecans.  To take it over the top, use SPICED PECANS (recipe below)

Preheat oven to 350 degrees.  Spray a 9x13" pan with non-stick spray.
In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar, and  3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots and pineapple. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake and top with toasted pecans.

*****Spiced Pecans*****
This makes more than you need, but once you try them, you won't care!  These FABULOUS gems go in every Christmas goodie basket I make!
Beat one egg white and 1 TBSP vanilla together until frothy.  Stir in one pound of pecan halves into the mixture.  Stir to coat.
In another bowl, mix 1 cup sugar, 1 tsp salt, 2 tsp cinnamon, and 1 tsp pumpkin pie spice.  Pour sugar mixture into moistened pecans.  Thoroughly mix so that pecans are well coated with sugar and spice combination.
Spread on large cookie sheet and bake at 275 degrees for 45 minutes, stirring every 15 minutes. 
I apologize in advance for introducing this Pecan Crack into you life.

This recipe has been linked up to:
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck


  1. Girl you are busy with BDay's for the next month or so!!! - wowsers!

    There is no way around NOT making this cake after you have described it so well....I trust you judgement 100%! And those Spiced Pecans look yummy yum yum too! :-)

  2. Yum--that sounds like a wonderful cake!

  3. Oh baby!!! I really like that you use applesauce in this cake!

  4. The applesauce not only cuts down the amount of oil needed, but it makes it INSANELY moist!

  5. This looks absolutely delicious.

    Thank you for visiting my blog.

  6. I love carrot cake! This looks incredible! Thanks for linking up for Friday Favorites!

  7. I printed out this recipe 9/2010, came across it in my recipe binder yesterday and decided to make it. Well, my hubby said it was the best cake I ever made and asked me if I would make one for him to take to work to share with the guys :)

    Since my can-be-a-little-picky hubby likes it, it's definitely a "keeper"!! Delicious!

    Thank you!!