Carrot cake can be pretty divisive - you have your carrot cake purists who want just pure carrot cake with no mix-ins and then you have those who like walnuts or raisins or pineapple. If you fall into that second camp, I think you'll still be a fan!
My mom's carrot cake recipe has always been a family favorite so I judge all other carrot cakes by this one. I have tweaked it JUST slightly here and I have no regrets! Topped with an absolutely sinful (and not low calorie) cream cheese icing, this is one of my absolutely favorite desserts.
- Spiced Carrot Cake
- 1 cup Vanilla Extra Virgin Olive Oil
- 1/2 cup unsweetened applesauce
- 3 cups finely shredded carrots
- 4 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 4 teaspoons cake spice
- 1/2 teaspoon ground Korintje cinnamon
- 2 teaspoons salt
- Cream Cheese Icing
- 1 8oz block cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioner's sugar
- 2 teaspoons vanilla
Preheat oven to 350F. Grease and flour a 13"x9" baking dish. Grate the carrots in a food processor or box grater. Put Vanilla EVOO, applesauce, eggs, carrots and vanilla extract in a mixing bowl and mix on low speed.
In another smaller bowl, combine all dry ingredients and stir well. With mixer on low speed, add dry ingredients gradually to the carrot mixture. Scrape bowl and continue mixing on low speed until all ingredients are well-blended. Pour into prepared baking pan and bake for 35-45 minutes. Test for doneness with toothpick in middle of cake. Set aside to cool completely before icing.
Cream Cheese Icing:
Beat cream cheese and butter together in mixer at medium speed until creamy. On low speed, gradually add in confectioner's sugar and vanilla, then beat until smooth. Frost cooled carrot cake and enjoy!
Store any uneaten cake (if there is any!) in the refrigerator for up to 5 days.
I hope your family enjoys this family favorite recipe as much as ours does!