Carrot Applesauce Cake
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.
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.
What You’ll Like About This Dish
Super moist texture. Applesauce and carrots create a soft, tender crumb.
Warm, comforting spices. Cinnamon and nutmeg add cozy flavor.
Easy one-layer cake. No stacking or decorating required.
Versatile finish. Enjoy it plain, dusted with sugar, or with cream cheese frosting.
Ingredient Notes
- All-purpose flour: Provides structure—measure carefully for best texture.
- Cinnamon & nutmeg: Warm spices that pair beautifully with carrots and applesauce.
- Eggs: Bind the cake and add richness.
- Vegetable oil: Keeps the cake tender without being heavy.
- Applesauce: Adds moisture and natural sweetness.
- Carrots: Finely shredded for even baking and moisture.
- Raisins: Add sweetness and chewy texture.
- Pecans: Stir some in and sprinkle more on top for crunch.
Steps to Make Carrot Applesauce Cake
- Preheat the oven and prepare the baking pan.
- Whisk together the dry ingredients in one bowl.
- Beat the eggs, then add oil, sugar, vanilla, carrots, and applesauce.
- Add the dry ingredients to the wet mixture and stir just until blended.
- Fold in the raisins and half of the pecans.
- Spread the batter in the pan and sprinkle the remaining pecans over the top.
- Bake until a toothpick comes out clean.
- Cool and frost or dust with powdered sugar.
Tips
- Finely shred the carrots so they blend smoothly into the batter.
- Don’t overmix once the dry ingredients are added—this keeps the cake tender.
- Check for doneness at 40 minutes; ovens vary with dense batters.
- Let the cake cool completely before frosting to avoid melting the icing.
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.
How to Store
Room temperature: Keep unfrosted cake covered for up to 2 days.
Refrigerate: Store frosted cake in an airtight container for 4 to 5 days.
Freeze: Wrap slices or the whole cake tightly and freeze for up to 3 months. Thaw in the refrigerator.
Carrot Applesauce Cake
Ingredients
- 2 3/4 cups all-purpose flour, 12 1/2 ounces
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 4 large eggs
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 3 cups carrots, finely shredded
- 16 ounces applesauce
- 1 cup raisins
- 1 cup chopped pecans, divided use
Instructions
- Prepare the oven and pan. Preheat oven to 350°F and grease and flour a 9-by-13-by-2-inch baking pan.
- Make the batter. In a bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisk or stir to blend thoroughly, then set aside.Beat the eggs; add the vegetable oil, granulated sugar, and vanilla. Stir in shredded carrots and applesauce. Add the stirred dry ingredients, raisins, and 1/2 cup of chopped pecans.Spoon the batter into the prepared baking pan and sprinkle the remaining nuts over the top.
- Bake: Transfer the cake to the oven. Bake for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
