Carrot Cake


Carrot Cake

Servings 12 people
Prep Time 45 mins
Cook Time 6 hrs


  • Slow Cooker or Casserole
  • Pan
  • Bowl
  • Kitchen Machine
  • 2 Cake Forms


The Dough:

  • 4 eggs
  • 200 g brown sugar
  • 125 g apple sauce
  • 175 ml olive oil
  • 200 g white sugar
  • 2 tsp vanilla extract
  • 240 g all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • pinch of salt
  • 1 tbsp ground cinnamon
  • 220/330 g grated carrots

The Frosting:

  • 75 g butter
  • 225 g cream cheese
  • 360 g icing sugar


  • Preheat the oven at 175 degrees celsius
  • Add eggs, brown sugar, applesauce, olive oui, white sugar and vanilla extract to a bowl and mix until well combined.
  • When combined, pour in the flour, baking powder and soda, salt and cinnamon and mix together until smooth.
  • Now add the carrots and fold the dough over.
  • Divide by two parchment lined cake forms and bake for 35 minutes at 175 degrees. Let it cool on a wire rack and start making your frosting.
  • To a stand mixer add your room temperature butter, cream cheese and powdered sugar, mix on high until it’s a very fluffy texture a bit like clouds.
  • Add the frosting in between your two cakes and on top.
  • Voila the best carrot cake in town. This cake will stay good in the fridge for at least 3-4 days.
Course: Dessert
Cuisine: American
Keyword: Bakery, Cake, Sweet

Did you make this recipe?

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