Carrot Cake

by Cindy Yanasha Angulo in , , ,

If you know me personally, you know I loooove carrot cake! It's the perfect mix of not too sweet and not quite savory. I went a little ambitious & made an eggless, bundt carrot cake with my own carrot cream cheese icing. Recipe uses a bit of ingredients but it is so easy to put together & so worth it!


Time: 1 hour 


  • 2.5 cups shredded carrots
  • 1 cup apple sauce
  • 3 cups all purpose flour
  • 1 tablespoon baking soda
  • 1.5 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground glove
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 tablespoon salt
  • 1/2 cup white sugar
  • 1.5 tablespoons molasses
  • 1/2 cup vegetable oil
  • 1/4 cup milk or lactaid as needed if the icing is too thick
  • 1/2 pack plain light cream cheese
  • 1 teaspoon vanilla
  • 1 cup confectionary sugar
  • PAM spray or other cooking spray


  1. Put the carrots in a large basin (leave about 1 tablespoon aside for the icing) Add the vegetable oil, molasses, ground spices, salt, baking soda & powder, white sugar & applesauce. Mix to combine.
  2. Slowly start adding the flour & keep stirring to combine. If it feels like the mixture is becoming too dry, you used enough flour. 
  3. Spray the cake pan with cooking spray, especially if you're using a bundt pan, so the cake won't stick to it.
  4. Bake on 325 degrees for about 45 minutes or until a toothpick comes out clean. Baking time will vary depending on what kind of pan you used.
  5. While the cake is baking, use a stand mixer to whip the icing together (cream cheese, vanilla, tablespoon of shredded carrots & milk or lactaid).
  6. Once the cake is baked, let it cool almost completely so that you can turn it over & the bundt will stay in form.
  7. Glaze with the icing & enjoy!  You can freeze this cake and save pieces of it for months to enjoy :).