Recipe for Carrot Cake

Here is a simple recipe to make Carrot Cake


  • 1 pound carrots
  • 2 cups white sugar
  • 1 (8 ounce) can crushed pineapple with juice
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 (8 ounce) package cream cheese
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 1/2 teaspoons orange zest
  • 1 tablespoon fresh orange juice


  1. Preheat your oven to 350 degrees F (175 degrees C) and coat Bundt pan with vegetable oil spray. The flour the pan and tap out excess flour.
  2. In a medium size bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside.
  3. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
  4. Grate the carrots (to make 3 cups). Set aside.
  5. In a large bowl, combine sugar, pineapple with juice, oil and applesauce and then beat on high speed for 3 minutes. Beat in eggs one at a time and add vanilla and carrots.
  6. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
  7. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until a cocktail stick inserted into center of cake comes out clean.
  8. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate for one hour.
  9. To make the frosting take a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice and then beat until smooth.

Recipe for Carrot Cake

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