Carrot Applesauce Cake

ByDiana Rattray December 4, 2023September 23, 2025

This moist carrot applesauce cake is filled with shredded carrots, warm spices, raisins, and pecans for texture. It’s an easy one-layer cake that works for birthdays, potlucks, or a simple afternoon treat. Finish it with a tangy cream cheese frosting or keep it simple with a dusting of powdered sugar.

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If you’re craving a moist and flavorful cake that’s easy to make, this carrot applesauce cake is the perfect choice. The combination of finely shredded carrots and applesauce keeps the crumb incredibly tender while adding natural sweetness. Warm spices like cinnamon and nutmeg make every bite comforting and aromatic, and the raisins and pecans add just the right amount of texture.

This simple one-layer cake is ideal for any occasion—whether it’s a casual afternoon snack, a potluck dessert, or a holiday treat. You can keep it rustic with a light dusting of powdered sugar or elevate it with a creamy, tangy cream cheese frosting. Either way, it’s a wholesome yet indulgent cake that’s always a crowd-pleaser.

❤️ Why You’ll Love This Carrot Applesauce Cake

Moist and flavorful. Applesauce adds extra tenderness and natural sweetness without making the cake heavy.

Packed with texture. Shredded carrots, raisins, and pecans create a satisfying bite in every slice.

Easy one-pan recipe. No layers or complicated steps—just mix, bake, and enjoy.

Versatile finish. Top with cream cheese frosting for a classic look or keep it simple with powdered sugar.

How to Make Carrot Applesauce Cake

Preheat the oven to 350°F and grease and flour a 9×13-inch baking pan.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, then mix in the vegetable oil, sugar, and vanilla. Stir in the shredded carrots and applesauce until well combined.
Gently fold in the flour mixture, raisins, and half of the pecans. Spread the batter evenly in the prepared pan and sprinkle the remaining pecans on top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then frost with cream cheese frosting or dust with powdered sugar before serving.

Recipe Variations

Swap the nuts. Use walnuts instead of pecans, or omit them for a nut-free cake.
Add coconut. Stir in 1/2 cup of sweetened shredded coconut for extra flavor and texture.
Make it healthier. Use half whole wheat flour and reduce the sugar slightly.
Add pineapple. Replace part of the applesauce with crushed pineapple for a tropical twist.
Turn into cupcakes. Divide the batter evenly among the muffin tins and bake for 20–25 minutes.

Serving Suggestions

Serve with a dollop of whipped cream for a light finish.
Pair with a hot cup of tea or coffee for an afternoon treat.
Add a drizzle of caramel sauce for extra indulgence.
Garnish with candied carrot curls or extra chopped nuts before serving.

Storage

Refrigerate. Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days if frosted with cream cheese frosting.

Freeze. Wrap the cake tightly (unfrosted) and freeze for up to 3 months. Thaw in the refrigerator overnight.