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Sadie's Awesome Carrot Cake

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(total ratings: 2)
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Servings: 12-16
A light, moist, and fragrantly spiced carrot cake. Enjoy!

3 cups finely grated carrots
2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. EACH ground nutmeg and ground cloves
4 eggs
3/4 cup vegetable oil
3/4 cup applesauce
1/2 tbsp. vanilla extract
1 cup canned crushed pineapple, drained
1/2 cup finely chopped pecans
3/4 cup raisins, plumped* (see Tips below)

Cream Cheese Frosting (see recipe below)

1. In a large bowl combine the flour, sugars, baking soda, baking powder, salt, and spices.

2. In a smaller bowl lightly beat the eggs. Stir in the oil, applesauce, and vanilla.

3. Add the liquid ingredients to the flour mixture and stir by hand until blended. Fold in the carrots, pineapple, nuts, and raisins.

4. Spread batter in a greased and floured 9 x 13-inch baking pan and bake in a preheated 350 degree F (180 C) oven for 30 to 40 minutes or until a cake tester inserted in the centre comes out clean.

5. Cool and spread with Cream Cheese Frosting.

Makes 12-16 servings.

Cake tastes better the second day and at room temperature. Keep refrigerated.

How to Plump Raisins

Raisins are sometimes soaked in a liquid to plump them (make them soft and moist) before cooking and baking. This may be necessary if raisins are dry and hard. Water is generally used, but fruit juice, brandy or other liquids can be used to add flavor. To plump raisins in water for recipe use, cover them with very warm water and soak for 3 to 5 minutes. Or, place raisins in a small saucepan, cover with water and bring to a boil. Remove the saucepan from the heat and let the raisins stand for 5 minutes. Drain off the liquid and use the raisins as directed in the recipe. To plump and flavor raisins in other liquids, soak them at room temperature for several hours or overnight. Drain them before using.

Cream Cheese Frosting
1 package (8 oz.) cream cheese, at room temperature
1/4 cup (1/2 stick/2 oz.) butter, at room temperature
1 1/4 tsp. vanilla extract (can substitute lemon juice)
Zest of lemon, finely grated
2 cups icing (confectioners') sugar

1. Beat cream cheese and butter until light and fluffy.

2. Beat in vanilla extract, or lemon juice (or both), and lemon zest.

3. Gradually add icing sugar and beat until creamy, approximately 5 minutes.

Photograph taken by Diana Baker Woodall© 2004

Source: Sadie
Submitted By: Sadie
Date: February 28, 2004


Reviewer: Beverly H.
This cake is delicious. I will definitely be adding it to my favorites list. A lot of ingredients are required, but the taste of the cake was fabulous.

Reviewer: T. Martin
YUM! Spices are strong but not overpowering and the cake's overall texture is excellent (moist but not too moist). Note, used baby carrot food in place of the applesauce which worked out quite well. This is the gold standard for carrot cakes.


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