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Carrot Cake with Cream Cheese Icing

With the coming of spring brings an old, yet great, recipe for those family get-togethers that is scrump-delicious. Simple and easy to make, I'm betting it won't last long when everyone bites into your freshly homemade dessert. Go ahead and make 2 because when you freeze them, the flavor just bursts with each bite.



Carrot Cake

  • 2 cups sugar
  • 1 cup applesauce
  • 3 eggs
  • 2 cups grated carrots
  • 2 Tbsp. vanilla
  • 1 cup chopped walnuts (or more if you desire)
  • 2 Tbsp. cinnamon
  • 4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt


  • 1 cup margarine or butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 bag confectioners sugar
  • 1 tsp. vanilla


Mix together sugar applesauce, vanilla, cinnamon, nuts, carrots, and eggs with mixer. If it too stiff, add a little water.

In sifter, add 2 cups flour and baking soda, salt, and baking powder. Sift half of mixture into wet ingredients and add more flour to sifter until used up. Sift all into wet mixture.With mixer mix until just moist getting all the flour from the sides of the bowl.


Bake at 350 degrees F for one hour in tube pan that has been greased and floured (or use the spray).

Next make up the icing by beating margarine, cream cheese, vanilla, and gently add confectioners sugar until it is a little stiff. Refrigerate until stiff. About 1 hour.

If you add the cream cheese frosting to the cake, you must refrigerate it.

This cake will last 6 months in the freezer and about 20 minutes on the table. Make 2 and save on electricity at the same time.

Note: For the dieters, I normally leave the icing in a container and you spread your own or else I have 2 cakes - one frosted, one unfrosted.

Servings: 16
Time:20 Minutes Preparation Time
1 hour Minutes Cooking Time

Source: My own tweaked recipe.

By Gem from VA

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