If you’re like me, you might think that carrot cake is someone’s tricky way of trying to get you to eat vegetables-no thank you. But when people around me started talking about the carrot cake from the Cheesecake Factory as if it was created by heaven’s own bakery, well, I got curious.
Now, most of the carrot cakes I’ve had (when I was feeling adventurous) have either been too dry and crumbly, or a simple spice cake claiming to be carrot. This recipe is my favorite, not only because it’s extremely moist and has plenty of actual carrots, but because so many other components complement it, such as pineapple, apple, and walnuts.
- A 9×13 in. pan, or 2 8 or 9-in. round pans
- Electric mixer
- 4 eggs
- 3/4 cup canola oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 tsp. vanilla extract
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 tsp. cinnamon
- 1 (8 oz.) can crushed pinapple, drained
- 3 cups grated carrots (use large grates)
- 1/4 tsp. nutmeg
- 1/2 cup applesauce
- 1 cup chopped walnuts
Frosting: (might need to double if doing a multi-layer cake)
- 1/2 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 3 cups confectioner’s sugar
- 1 tsp. vanilla extract
- 1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. * If using a dark pan, 335 degrees. Grease and flour your pan(s).
In a large bowl, beat together eggs, oil, both sugars, and 3 tsp. vanilla. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly beat in the dry ingredients to the wet ingredients. Then stir in applesauce. Then the carrots and pineapple. Fold in the walnuts, and pour cake into pan(s).
Bake around 35-40 min. or until toothpick comes out clean. Let cool 10 min., then turn onto a wire cooling rack to cool completely.
Frosting: In a medium bowl, beat the butter and cream cheese until smooth and whipped. Slowly beat in confectioner’s sugar, then vanilla. Stir in the chopped nuts.
Keeps about a week and a half, covered and refrigerated.