Carrot Cake Ii
Indulge in the ultimate homemade delight with "Carrot Cake II" – a moist and flavorful dessert that pairs the natural sweetness of freshly grated carrots with warm spices like cinnamon. This recipe elevates the classic carrot cake with the addition of unsweetened applesauce for extra tenderness and a hint of chopped walnuts for a delightful crunch. Topped with a luscious cream cheese frosting, this two-layer cake strikes the perfect balance between decadence and homemade charm. Easy to make and perfect for any occasion, "Carrot Cake II" is a crowd-pleasing treat that’s ideal for birthdays, holidays, or simply when you’re craving a timeless dessert. Whether you're a seasoned baker or a kitchen novice, this recipe delivers a show-stopping dessert that guarantees rave reviews!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- 8 ounces cream cheese
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the eggs, vegetable oil, applesauce, and vanilla together until smooth.
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and level the surface with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and softened butter together until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, and beat until the frosting is thick and fluffy. Stir in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top, then frost the top and sides of the assembled cake.
Decorate with additional chopped walnuts, if desired. Slice and serve. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 77.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 189 mg | 4% | |
*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.
