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Saturday, December 7, 2013

Made From Scratch Carrot Cake

This cake recipe has been viewed close to 100K times, thank you for visiting!  
What's the secret?  Not much.  
Just a simple, homemade, easy-peasy cake that anyone can make!

made from scratch carrot cake (sweetandsavoryfood.com)

Are you ever just needing something sweet?  

If you've met me, you often know on the weekends I'll whip up something!

So enter in this carrot cake.  I had limited ingredients in our house, due to the fact that we were leaving town and didn't want to make a trip to the store, so finding something to actually make proved to be a bit of a challenge.

I pulled out an old church cookbook and came across a few carrot cake recipes.  I had carrots, the basic baking ingredients, and low and behold I had cream cheese and powdered sugar for the frosting.  Ding, ding, ding!

made from scratch carrot cake (sweetandsavoryfood.com)

Right behind my mom's coconut cake this is one of the best cakes I've made.  So good!  I put some tweaks into the recipe and I do believe that is what made it so moist.  And the kids? I've heard them say many times, "Mom, this is so good!"

They wanted second and third helpings.  I gave in to the second helping....but not the third!

Yeah, sometimes we indulge.

made from scratch carrot cake (sweetandsavoryfood.com)

Share this recipe with your friends and family!

Since I first made this {this recipe was first posted in 2013} we've made it many, many times over.  Often for Easter!  People love a good carrot cake at Easter, it reminds us of Spring and new beginnings.

I'd love to hear from you if you make this cake!

made from scrach carrot cake (sweetandsavoryfood.com)

Made From Scrach Carrot Cake

Made From Scrach Carrot Cake
Yield: 15
Prep time: 10 MCook time: 40 MTotal time: 50 M
This carrot cake is irresistible! Rich, moist and full of traditional carrot cake ingredients, this one is hard to pass up. Great for holiday gatherings!


  • 2 cups  sugar
  • 4 eggs
  • 1/2 cup oil
  • 1 cup unsweetened applesauce
  • 2 cups flour
  • 2 t baking soda
  • 2 1/2 t cinnamon
  • 3 cups grated carrots
  • 8 oz cream cheese
  • 2 cups powdered sugar
  • 1 t vanilla


How to cook Made From Scrach Carrot Cake

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer or large bowl cream together sugar, eggs, oil and applesauce. Then add in remaining ingredients, folding in the carrots last.
  3. Grease a 9x13 in. baking pan.
  4. Pour the batter in the pan and bake for 30 to 40 minutes or until toothpick inserted in the middle comes out clean.
  5. To make the frosting: mix together the softened cream cheese, powdered sugar and vanilla. Frosting should be nice and thick.
  6. Once cake has cooled spread frosting over the cake.
  7. Keep cake covered and it will stay fresh for a few days.
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Would you like to comment?

  1. Looks delicious! I have a homemade carrot cake that has been my stand-by recipe for the past few years but I'll have to give yours a try!

  2. I made this for our Christmas dinner and it was good! I added 1 1/2 cups of chopped walnuts to the batter and 2 tablespoons of milk to the frosting to make it creamier. Delicious! Thanks for sharing!

  3. I made this cake and it was absolutely delicious!

  4. I LOVE carrot cake, and this cake looks 100x better than anything I have ever eaten!

  5. I'll vouch for it Stephanie - it is the BEST carrot cake! And very easy to make, I might add.

  6. What if I don't have unsweetened applesauce.. I just have reg. Can I reduce sugar?

  7. Go ahead and use regular applesauce. I would reduce the sugar by a 1/2 cup.

  8. This is seriously the best carrot cake I have ever tried! My fiance loves it as well, he ate the entire thing the last time I made it and has requested it AGAIN :) and hes a picky eater, so that says something ;)

  9. Know anyone that has tried as cupcakes? Any suggestions or changes?

  10. I personally haven't tried these as cupcakes but I'm guessing it would work just fine! Not sure on how long to bake but maybe start at 15 minutes and just keep your eye on them?

  11. So far so good. Took about 20 minutes per 12 cupcakes in a dark pan :) haven't tasted but they smell divine!!!

  12. I halved the recipe and baked in an 8" square. The only other change I made was the addition of 1/2 tsp. salt. I served the cake unfrosted -- it was really delicious and took no time to throw together. Thanks for a great, quick recipe.

  13. What would happen if you added milk to the batter? I have been able to get by doing that with other cakes… just curious!

  14. Hi Tina. I guess what would be your reason to add milk to the batter? To thin it out? I'm sure it wouldn't harm it, but it is fine without

  15. . I wish for the great of success in all of our destiny endeavors