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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. The creamy, tangy cream cheese frosting is always a treat! 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 with the included tangy 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.
- Cream Cheese Frosting: The perfect finish for a carrot cake.
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.
- Bake until a toothpick comes out clean.
- Cool and frost with cream cheese frosting and top with the rest of the chopped pecans.
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
- Butter and flour or baking spray for the pan
- 2 ¾ cups all-purpose flour, 12 1/2 ounces
- 1 tbsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp nutmeg
- 4 large eggs
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 tsp vanilla
- 3 cups grated carrots
- 1 ½ cups applesauce
- 1 cup raisins (optional)
- 1 cup chopped pecans, divided use
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 3 ½ cups confectioners' sugar
- 1 tsp vanilla extract
- 1 pinch fine salt
Recommended Equipment
Instructions
- Preheat the oven to 350°F, and grease and flour a 9-by-13-by-2-inch baking pan, or spray it with baking spray.Butter and flour or baking spray for the pan
- In a bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisk or stir to blend thoroughly, then set aside.2 3/4 cups all-purpose flour | 1 tbsp baking soda | 1 tsp salt | 1 tbsp ground cinnamon | 1 tsp nutmeg
- In a mixing bowl with an electric mixer, beat the eggs until smooth and well blended; add the vegetable oil, granulated sugar, and vanilla extract and beat until smooth. Stir in the shredded carrots and applesauce, then add the dry ingredients, raisins (if using), and 1/2 cup of chopped pecans. Stir by hand until the ingredients are combined.4 large eggs | 1/2 cup vegetable oil | 2 cups granulated sugar | 1 tsp vanilla | 3 cups grated carrots | 1 1/2 cups applesauce | 1 cup raisins (optional) | ½ cup chopped pecans
- Spread the batter in the prepared baking pan.
- Transfer the cake to the oven. Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a rack.
Make the Cream Cheese Frosting
- In a mixing bowl with an electric mixer, beat the cream cheese and butter together until smooth and creamy. With the mixer on low, gradually beat in 3 1/2 cups of confectioners' sugar, then beat in 1 teaspoon of vanilla extract and a pinch of salt. Spoon the frosting over the cooled cake and spread to cover. Top with the remaining 1/2 cup of chopped pecans.8 ounces cream cheese | 4 tbsp butter | 3 1/2 cups confectioners' sugar | 1 tsp vanilla extract | 1 pinch fine salt | ½ cup chopped pecans
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.
