Name: Mama Jeanette's Carrot Cake
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 ¼ cups applesauce (unsweetened); 2 cups granulated sugar; 3 large eggs ( room temperature); 2 cups all-purpose flour; 1 tsp baking soda; 1½ tsp baking powder; ½ tsp salt; 1 tsp cinnamon; 2 cups grated carrots; 1 cup shredded sweetened coconut; 1 cup pecans (chopped ); 1 tsp vanilla; 1 cup crushed pineapple with juice (in juice not syrup); 1 cup butter (softened); 16 oz cream cheese (softened blocks -Don't use spreadable cream cheese); 1 tsp vanilla; 1 lb powdered sugar; toasted pecans and coconut for topping

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For years I stayed away from Carrot Cake, thinking there was no way a cake made with a vegetable would be something I’d enjoy eating. Boy was I wrong!

slice of carrot cake on a white plate with a fork

It was on a bus ride home from high school one afternoon when a classmate got me to try a piece of a cake she had made in her home ec class. I really didn’t want to try it, but I also didn’t want to hurt her feelings.

After one bite, I was in love…sigh. Not with the cute girl on the bus ride home, but with the Carrot Cake she had gotten me to try.

It was love at first bite.

Later in life one of the desserts, I learned to make during my time with Mama Jeanette was this amazingly delicious carrot cake. It’s was even better than I remembered and has been my go-to recipe for this delicious dessert.

What Ingredients do I need to make a Restaurant Style Carrot Cake?

Let’s start by gathering the ingredients we need to make Mama Jeanette’s Restaurant Style Carrot Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

Chef Dennis Tip*

Use fresh carrots and grate them at home. Don’t buy pre-shredded carrots, they’re dry and disgusting.

Do I have to use Pecans in the carrot cake?

No, you don’t. You can use walnuts or leave the nuts out altogether if you have nut allergies.

How do I make a Restaurant Style Carrot Cake?

four images showing prep for carrot cake

Start by getting the cake pans ready and preheating the oven. Once those two steps have been completed you can start making the carrot cake.

Add the applesauce, sugar and eggs to a mixing bowl. Mix well and set aside until needed.
Add the flour, baking powder, baking soda, salt and cinnamon to a mixing bowl, combine all the ingredients thoroughly.

four images showing prep and mixture of carrot cake

Add the carrots, coconut, pecans, pineapple (with juice) and vanilla to a bowl and mix well.
Add the flour mixture to the applesauce mixture. Mix just enough to combine the ingredients.

four images showing the finish of the carrot cake batter and placing into prepped pan

Add the carrot mixture to the mixing bowl with the other combined ingredients.
Divide the batter into the three prepared pans.

*Make sure to use parchment paper in the bottom of the cake pans!

overhead view of carrot cake layers cooling on wire rack

Bake for 25-30 minutes on the center rack of the preheated oven or until a toothpick inserted into the center of the cake comes out clean.

*Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

four images showing how to make the cream cheese frosting

four images showing how to frost the carrot cake

Beat the butter and cream cheese until fluffy.
Add the vanilla and powdered sugar, mix until well blended and creamy.
if necessary trim the top of each layer so they are flat.
add frosting to first layer, spreading it evenly with the spatula, repeat this process with the remaining layers.
frost the outside of the cake with a icing spatula, doing your best to keep it even. Some cake can show through.
Add your decoration to the top of the cake

If you’d rather not add more frosting to the top, you can make a ring of pecan halves on the outside.

overhead partial view of whole carrot cake

Everyone loved the cake so much I had to make another, so on this cake, I added a ring of pecans instead of using more frosting. Either way, you decide to decorate the cake it will be ah-mazing!

KITCHEN TOOLS I USE FOR MY CAKES

More Cake Recipes You’ll Love!

slice of carrot cake on a plate with a fork with an other slice and the remainder of the whole cake on a pedestal in the background

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5 from 17 votes

Mama Jeanette’s Carrot Cake

If you've ever wanted to make a Carrot Cake for your friends & family, my Restaurant-Style Carrot Cake Recipe is what you're looking for! My restaurant-style carrot cake is sure to please!

Prep Time30 mins

Cook Time30 mins

refrigerate1 hr

Course: Dessert

Cuisine: American

Keyword: carrot cake, cream cheese frosting

Servings:

Calories: 774kcal

Author: Mama Jeanette

Ingredients

Carrot Cake

1 ¼ cups applesauce unsweetened
2 cups granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup pecans chopped
1 tsp vanilla
1 cup crushed pineapple with juice in juice not syrup

Cream Cheese Frosting:

1 cup butter softened
16 oz cream cheese softened blocks -Don't use spreadable cream cheese
1 tsp vanilla
1 lb powdered sugar

Assembly

toasted pecans and coconut for topping

US Customary – Metric

Instructions

Carrot Cake

Preheat oven to 350 degrees F.
Butter and flour three 9-inch cake pans.
*Make sure to use parchement in the bottom of your cake pans. This is a very moist cake and it will make it easier to remove from the pans.
Add the applesauce, sugar and eggs to a mixing bowl. Mix well and set aside until needed.
Add the flour, baking powder, baking soda, salt and cinnamon in a mixing bowl, making sure to combine all the ingredients.
Add the carrots, coconut, pecans, pineapple (with juice) and vanilla to a bowl and mix well.
Add the flour mixture to the applesauce mixture. Mix just enough to combine.
Add the carrot mixture to the mixing bowl with the other combined ingredients and mix just enough to combine.
Divide the batter into the three prepared pans.
Bake for 25-30 minutes on the center rack of the preheated oven.
*a toothpick inserted into the center of the cake should come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Cream Cheese Frosting

Beat the butter and cream cheese until fluffy.
Add the vanilla and powdered sugar, mix until well blended and creamy.
*Don't overmix the frosting