i would appreciate feedback form anyone who tries it.

4 eggs

3/4 c oil

1/2 c applesauce

3 c grated carrots

1 c sugar

1c brown sugar

2c flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

3 tsp cinnamon

1 tsp nutmeg

3 tsp vanilla

optional..chopped pecans or walnuts and dried cranberries

Beat eggs, oil, applesauce, sugar and vanilla

Mix dry ingredients

Mix wet mix and dry mix together then add carrots and 1/4c chopped nuts

Stir in carrots

grease and flour 2 8" tins, fill and bake at 350 for 35-40 minutes (I never bake by time but start checking at 30 min for doneness)

Frost with cream cheese frosting and press dried cranberries and nuts into sides of frosting. This really makes the cake more attractive and really complements the flavor without detracting from the tradiotnal carrot cake.

This looks almost identical to one I use, except I don't add the applesauce, and mine has shredded coconut.  Along with nuts.  I've gotten thumbs up for it.

ACake flour or All Purpose?

Huh, I'm not sure if I've ever made carrot cake.   Might have to try it out though, its dairy free!

Nom. I'll try it this week!

Thanks BatterupCakes!  I've added it to my cake recipes. I will give a try after I finish the project I'm working on. 

What are you working on Jeanne

AI'm definetly going to try this! I think I'm going to leave out the cranberries tho :)

That is the same recipe I use but I add 1tsp of ground ginger. It add nicely to the spice blend. It is our annual "Easter the Bunny Birthday Cake".

AMmmm I must try this!

AIt looks great! Giving it a try this weekend

I have never made carrot cake.It looks delicious .Will give it a try next week.

AQuick question... Can I bake this tonight and freeze it until tomorrow night?

You can but freezing won't be necessary for oneday. Just wrap tightly in saran wrap while still warm, (not hot) and stick it in the fridge

AOk I was just going to throw it in the freezer, wrapped tightly of course lol, because I have no room in my fridge. Lots of company coming over tomorrow and it will be full until I start cooking lol

AJust baked your carrot cake!! YUMMMMMM slap my momma kinda good! Kids are eating it now without the cream cheese. I had a little extra batter so I made a small cake to taste it. Thank you thank you!

Thank you!!! I actually made carrot cupcakes today and am having a hard time staying out of them. Luckily they are in the carton and wrapped with saran wrap or I would have one peeved customer! lol

Thank you for sharing!  I will definitely try your recipe, just a little busy right now.  

ASound yumy

AI made this for my family on Saturday. They absolutely loved it! I'm sure they will be requesting this again. Thanks for sharing

AMade your carrot cake recipe yesterday for my official taste tester aka my family. They all LOVED it!!!!! I added some toasted pecans and coconut. Was a huge hit I'll definitely make it again! Thanks so much for sharing!

So glad to see people enjoying it. The coconut sounds really good. I always use pecans but have never toasted them. You all are giving me new ideas...

AHere's another idea. Instead of regular cream cheese icing....I used some leftover browned butter buttercream added a bit of softened cream cheese and used it to ice the carrot cake with. It was really yummy, the nutty flavor of the browned butter went really well with the cake

looks really good :) how sturdy is it tho? would it be possible to do a tiered cake with it?

AYes.. Absolutelt

KLC: I usually do about 1/4 to 1/3 cup but its a preference thing. Same with how many you want to press into the sides.

Random Note: I know some people don't want to add the cranberries thinking it doesn't sound good, but the sweetness mixed with the spiciness of the cake...for some reason they really do something wonderful to the flavor.