MI Coop Kitchen

Carrot Cake

Recipe by
Midwest Energy & Communications  
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable, almond or walnut oil
  • 1 cup applesauce
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 (16-ounce) can crushed pineapple, including juice
  • 2 cups grated carrots
  • 1 cup chopped pecans, for the sides of the baked cake


  • 3/4 cup unsalted butter
  • 12 ounces cream cheese
  • 4 to 4 1/2 cups powdered sugar
  • 2 teaspoons vanilla

Preheat oven to 350 F. Cream together the eggs, sugar, oil and applesauce. Sift the flour, salt, cinnamon, baking soda, and baking powder together. Stir the flour mixture into the sugar mixture. Fold in the vanilla, pineapple, and grated carrots. Spray the bottom of two 9-inch round cake pans. Cut the wax paper to fit into only the bottom of the pans. Add the cake batter evenly to both pans. Bake at 350 F for 40-45 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean. Set the cake aside to cool. To make the frosting, blend the butter and cream cheese until smooth. Add the powdered sugar and vanilla; blend until smooth. When the cake is cooled, add a layer of frosting to one of the cake halves, then place the remaining cake layer on top. Frost the cooled cake around all edges, then press the chopped pecans around the sides of the two-layered frosted cake. If desired, use frosting tips and a piping bag to color a small amount of frosting green and orange, and decorate the top with small, frosted carrots. Makes 2 round cake pans.



1 Reviews

  1. Jill Messer

    Absolutely delicious


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