Carrot Cake Sharon Messamaker
Indulge in the warmth and nostalgia of the Carrot Cake Sharon Messamaker, a moist and flavorful dessert that’s truly a showstopper. Packed with finely grated carrots, crushed pineapple, and crunchy walnuts or pecans, this cake boasts a delightful combination of sweetness and spice, thanks to the perfect blend of cinnamon and nutmeg. The addition of unsweetened applesauce keeps it wonderfully tender while adding a hint of fruity depth. Topped with a luscious cream cheese frosting, this two-layer masterpiece is easy to prepare and perfect for celebrations or casual gatherings. Ready in just an hour, this crowd-pleasing carrot cake is destined to become a family favorite. Whether you’re searching for the ultimate carrot cake recipe or a standout dessert for any occasion, this delicious treat will exceed all expectations!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 4 eggs
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 0.75 cups crushed pineapple (drained)
- 1 cup chopped walnuts or pecans
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat the eggs with a whisk. Add the vegetable oil, applesauce, and vanilla extract, mixing until combined.
Slowly add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and softened butter with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Add the vanilla extract and mix until combined.
Once the cakes are fully cooled, place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Decorate the cake with additional chopped nuts or grated carrot if desired. Slice and serve.
Nutrition Facts
Calories |
9290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.0 g | 626% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 1209.2 g | 440% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 951.0 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 864 mg | 66% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4048 mg | 86% | |
*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.
