Eva Rae's Carrot Cake

Indulge in the ultimate homemade treat with Eva Rae’s Carrot Cake, a moist and flavorful dessert that strikes the perfect balance between sweet and spiced. Packed with fresh shredded carrots, warm cinnamon and nutmeg, and a touch of unsweetened applesauce for extra moisture, this recipe is a nostalgic classic elevated with modern flair. Topped with a luscious cream cheese frosting, this cake is irresistibly creamy and rich, with an optional crunch from chopped walnuts. Simple to make yet impressive enough for any gathering, this crowd-pleaser bakes to perfection in just 40 minutes and serves up to 12 slices of pure bliss. Perfect for birthdays, holidays, or any time you crave a decadent dessert, Eva Rae's Carrot Cake is your go-to recipe for a timeless favorite.

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 1 cup Granulated sugar
• 1 cup Brown sugar, packed
• 1 cup Vegetable oil
• 0.5 cup Unsweetened applesauce
• 2 teaspoons Vanilla extract
• 4 pieces Large eggs
• 3 cups Shredded carrots
• 1 cup Chopped walnuts (optional)
• 0.5 cup Unsalted butter, softened (for frosting)
• 8 ounces Cream cheese, softened
• 3 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 1 tablespoon Milk (optional, for frosting consistency)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3

In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Beat in the eggs, one at a time, until the mixture is smooth and creamy.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is combined. Do not overmix.

Step 5

Fold in the shredded carrots and chopped walnuts (if using) with a spatula until evenly distributed.

Step 6

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

Step 7

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

To make the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and milk (if needed) to reach your desired frosting consistency.

Step 10

Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

Step 11

Decorate the cake with additional chopped walnuts, if desired. Slice and serve. Store any leftovers covered in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(2442.1g)

Amount per serving	% Daily Value*
Calories	8764.9

Total Fat 488.3g	0%
Saturated Fat 153.1g	0%
Polyunsaturated Fat 134.4g
Cholesterol 1254.7mg	0%
Sodium 3794.0mg	0%
Total Carbohydrate 1064.5g	0%
Dietary Fiber 31.4g	0%
Total Sugars 788.4g
Protein 95.6g	0%

Vitamin D 224.6IU	0%
Calcium 836.2mg	0%
Iron 28.2mg	0%
Potassium 2557.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 4.2%

Carbs: 47.1%