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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 19 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: 12
Calories: 774kcal
Author: Chef Dennis Littley

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
  • 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.

Nutrition

Calories: 774kcal | Carbohydrates: 99g | Protein: 8g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 350mg | Potassium: 332mg | Fiber: 4g | Sugar: 78g | Vitamin A: 4632IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg