Something about the Easter bunny makes me feel like carrot cake should be made this time of the year. I can’t help but picture those fluffy little rabbits from kids cartoons nibbling away on a carrot while they talk into the camera. This specific cake was made a while ago and forgotten in the back of my mind. It wasn’t until I realized that the next holiday is sneaking up quickly that I remembered and decided it was time to share it!
Even if you aren’t a big fan of carrots I feel like you should try this cake at least once in your life. I promise it tastes almost nothing like the orange veggie. Especially when you top it with the cream cheese frosting recipe that I use so frequently. Either way this needs to make it onto your baking list. Everyone you serve it to will be happy you did!
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 4 eggs
- 3/4 cups canola or vegetable oil
- 1/2 cup applesauce
- 1 cup sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 3 cups grated carrots
Preheat your oven to 350 degrees. Grease and line two 8 inch pans or a 9x13 pan. Set aside.
Whisk together the flour, soda, powder, salt, cinnamon, and nutmeg in a small bowl. Set aside.
Mix the eggs, oil, applesauce, sugars, and vanilla in the bowl of an electric mixer. Stir in the dry ingredients and carrots. Divide between your round pans or pour all of the batter into your 9x13.
Bake 35-40 minutes or until a toothpick comes out clean.
This cake ends up so moist and delicious. If you don’t happen to have applesauce around you can just use additional oil. I have even used the cinnamon applesauce and couldn’t tell a difference (thank you lunch box cups!). Another substitution would be butter but I’ve found that my cake will almost always sink in the middle when I use this as an oil substitute.
So what do you think? Will you be making carrot cake to share in April? Or do you prefer something a little different?
recipe adapted from All Recipes