Carrot Cake

"This sh&% is the sh&%!"
That is how my loving husband described this carrot cake.
If you are a fan on my Facebook Page, you probably already know that this was a labor of love on Easter Eve...

Nathan ate his cake until I forced him to stop, and Jack...well my sweet Jack was all about it until I cut into it and he saw carrots. (Side note, I made him this cake for his 1st birthday and he devoured it. It was so cute and sad looking at the same time with my terribly piped "Happy 1st Birthday Jackson" in blue across the top. My, how things have changed. His eating habits and my kitchen skills. )
I adored this cake as well by the way. It was a great loving thing that I did, offering the last piece to Bill. ;)
Anyway, here is the recipe. It's a tweaked version I found on allrecipes.com.

4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white granulated sugar
1 cup dark brown sugar
1/2 teaspoon nutmeg
1 tablespoon cinnamon
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
dash salt

1. Preheat oven to 350 degrees F. Grease and flour your pans, OR use Wilton Cake Release, like I do.

2. In a large bowl, beat together eggs, oil, applesauce, both sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon then stir in carrots. Fold in pecans and pour into prepared pan/s.

3. Bake until a toothpick inserted into the center of the cake comes out clean. (For my two 9inch rounds, it took about 35 minutes.) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a medium bowl, combine butter, cream cheese, confectioners' sugar and teaspoon vanilla. Beat until the mixture is smooth and creamy. (You may need to add a little more powdered sugar to get the consistency you want.) You can either stir in your pecans here, or lay them around the outside of your frosted cake, like I did.
This is an adapted recipe. Original recipe by Tammy Elliott.

I'm Linking to These Rockin' Parties
Whatever Goes Wednesday at Someday Crafts
Thrilling Thursday at Paisley Passions
Hoo's Got Talent at Night Owl Crafting
Creative Juice Thursday at Momnivore's Dilemma
What's Cookin' Wednesday at Not So Homemade
Creatively-U Weekend Party at Creative Crate
Sundae Scoop at I Heart Naptime


  1. So funny! That is what food processors are for! I am a little bit in love with mine;) That cake DOES, however looks utterly delicious.

  2. I love carrot cake more than just about anything else in the world... yours looks DELICIOUS!

  3. Oh you poor woman! It WAS a labor of love!

  4. I learned how to use that setting on my food processor a few months back It is the s*&%

    Thanks for linking to Creative Juice Thursday. Hope to see you back this week.


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