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–+ servings

Carrot Applesauce Cake

Diana
A moist carrot applesauce cake packed with raisins and pecans. Bake it as a simple one-layer cake and finish with cream cheese frosting or powdered sugar.
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Servings 20 servings
Print Recipe
Course cakes, Carrots
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes

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 finely shredded carrots
  • 1 jar, 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.
  • Frost the Cake. Frost with cream cheese frosting or glaze as desired.
Keyword applesauce cake, carrot cake, one layer cake
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