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The Boat Shed Kitchen

Carrot Cake

This Carrot Cake is ultra-moist, tender, and perfectly spiced, loaded with grated carrots, pecans, and raisins. The luscious cream cheese frosting brings everything together into a crowd-pleasing dessert that feels both rustic and elegant. It’s easy to make and even better the next day.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup applesauce
  • 1 cup light olive oil
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup raisins
For the Frosting:
  • 16 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar

Method
 

  1. Preheat oven to 350°F and prepare two 9-inch pans.
  2. In one bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat brown sugar and eggs.
  4. Mix in applesauce, oil, and vanilla.
  5. Combine wet and dry ingredients. Fold in carrots, pecans, and raisins.
  6. Divide batter between pans and bake 30–35 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake/

Notes

  • For a nuttier flavor, toast the pecans before folding them in.
  • You can substitute crushed pineapple for part of the applesauce for added moisture.
  • This cake tastes even better after chilling for a few hours or overnight.