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!
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?
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.
- 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.
- 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!
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.
- 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.
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
- offset spatula (essential for bakers)
- 9-inch USA Pan Bakeware cake pans
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls
More Cake Recipes You’ll Love!
Mama Jeanette’s Carrot Cake
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
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
Assembly
- If necessary trim the top of each layer so they are flat.
- Invert one layer of the carrot cake onto a cake plate or stand and begin frosting the top of the cake. Spead the layer of frosting evenly using a spatula.
- Gently place the second cake on top and continue frosting. Repeat the process with the third layer.
- Finish frosting the sides of the cake with the remaining frosting, keeping it as even as possible.*it's okay for a little of the cake to show through.
- Refrigerate for an hour before serving to allow the cake to firm up.*You can refrigerate the cake overnight, just remove it about an hour before serving to allow the carrot cake to come back to room temperature. The cake will actually taste better the next day.
Debra
Restaurant style for sure! So many compliments when I made this for a neighbors birthday.