Extra Moist Carrot Cake

by Butter & Sugar

Extra moist carrot cake topped with homemade icing glaze and crushed walnuts.



2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

3 eggs

3/4 cup vegetable oil

3/4 cup sugar

1/2 cup  white sugar + 1 tbsp molasses (or 3/4 cup brown sugar)

1/2 cup applesauce (or 1 apple grated finely)

1 teaspoon vanilla extract

3 grated carrots


1 cup powdered sugar

1/2 tsp vanilla

2 tbsp water

1/2 cup walnuts


1. Preheat oven to 350 degrees F. Grease a 13×9-inch baking pan.

2. Combine flour, baking powder, cinnamon, nutmeg and salt in a medium mixing bowl with a fork. Stir well and set aside. With an electric mixer, beat together eggs, oil, sugars (see note below), applesauce, and vanilla. Stir in carrots until well blended. Add carrot mixture to flour mixture and stir with a spatula until combined.

*Home made apple sauce is easily made by finely grating 1 apple.

*I prefer to make my own brown sugar by combining half a cup of white sugar with 1 tbsp of molasses. Mix both ingredients with fork until resembles wet sand. The molasses adds great flavor.

3. Pour batter into prepared baking pan. Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean.

4. To make icing combine powdered sugar, water, and vanilla. Pour frosting onto cooled cake. Crush walnuts and sprinkle on top.

*Recipe adapted from allrecipes.com