Carrot Cake

Carrot Cake

Cake/Cupcake
Spring
Vanilla Extract
25 Minutes Prep
30-38 Minutes Cook
8-12 Servings

Ingredients

  • 2 cups packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3/4 cup applesauce
  • 1 tsp Magnolia-Star Pure Vanilla Extract
  • 2 and 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups grated carrots
Instructions
  1. Preheat oven to 350°F. Grease two loaf pans
  2. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and Magnolia-Star Pure Vanilla Extract together in a large bowl until combined. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Add carrots and mix until combined.
  3. Pour/spoon the batter evenly into the cake pans. Bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack.
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