Literally the Best Carrot Cake you’ve ever had, EVER


If you’re going to have literally the best Carrot Cake you’ve ever had, EVER, you’ve got to know it isn’t going to be good for you. This is a treat, folks. A dessert. A high calorie, high fat cake of deliciousness. Just because it has carrots does not make it good for you. Now that I’ve gotten that out of the way, its seriously the best. Make it for a party and you’ll be a star!

In stating this, this carrot cake recipe is my mother in law’s favorite. I make it almost every time we go visit. I do this so I can stay at the top of the favorites list. I guess I didn’t think about if I post this recipe, the other girls could make it too….hmmmm. Well, I suppose she’ll still know it started with me.

You’ll thank me for sharing this recipe with you. I promise.

Carrot Cake

1 1/2 c. white sugar
3/4 c. canola oil
4 eggs
2 tsp. baking soda
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
3 1/2 c. grated carrots
1/2 c. applesauce – you must not forget this ingredient. It’s the secret to making the cake super moist
optional 1 c. chopped walnuts – nutrition info doesn’t include this ingredient.

Preheat oven to 325F. Mix sugar and oil and eggs

Add baking soda and powder, cinnamon & applesauce

Mix in grated carrots and stir in flour

Pour into 2 greased and floured cake pans. Bake 30-40 minutes until knife inserted comes out clean

Cool. For the love, let it cool. Frost – see recipe below

8 oz. powdered sugar
8 oz. cream cheese
1/2 c. unsalted butter, room temp
1 tsp. vanilla


Let’s get a little closer, baby

Nutrition Info (Includes cake & frosting)

Cals 546
Fat 30 g
Cholesterol 102 mg
Sodium 327 mg
Potassium 110 mg
Carbs 65 g
Sugar 46 g
Protein 5.8 g

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