Carrot cake

(Adapted from the SAS Institute recipe from my friend Lynn, in 1990 when I was at NCSU in Raleigh NC. I like to make it for Easter.)

Set oven to 350 degrees F.


  • 2 c sugar
  • 3/4 c oil
  • 3/4 c applesauce

Cream above 3 ingredients until fluffy. Don’t underbeat.

  • 4 eggs

Add eggs. Beat well.


Add mixed, dry ingredients to creamed mixture and mix in.

  • 2 c raw, shredded carrots (8 oz baby carrots = 2 c shredded)
  • 1 c chopped nuts: optional.

Fold in nuts and carrots.

Pour mixture into greased, fluted pan or 9×13 inch pan. Bake 1 hour. (Note: 50′ in 325 degrees convection oven.)


  • 2 c confectioner’s sugar (1/2 pound)
  • 1 t vanilla
  • 4 oz cream cheese (or neufchatel)
  • 2 T butter

Cream butter and cream cheese. Add sugar, vanilla, and beat until smooth. Glaze cooled cake.

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One Response to “Carrot cake”

  1. [...] I have zippers in storage. It irks me that I had to buy a grater and a Bundt pan* to make a carrot cake because our two graters and three food processors and two Bundt pans and countless 9×13 sheet [...]

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