Carrot Cake with Cream Cheese Frosting

This is George’s birthday cake.  Today is his 74th birthday and we served him this carrot cake (which I baked last night) this morning at breakfast.  It consists of two small round cakes with the cream cheese frosting in between and again slathered all over. Then sprinkled with chopped pecan nuts.  Yummy!


  • 4 eggs
  • 1 cup applesauce
  • 1 cup sugar or 1/2 cup Splenda
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1 cup butter (or 2 sticks), room temperature


1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. If using other size pans, I was able to make 2 square cakes size 4 x4, 6 round cakes using 4 inch creme brulee ceramic pans, and nine regular-sized cupcakes with this recipe.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and pecans. Pour into prepared pans 3/4 full.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Frosting:


  • 8 ounces cream cheese, room temperature
  • 1 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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» Tita Olive said: { Dec 4, 2008 - 10:12 }

Belated Happy Birthday to George! Can I have a piece of that very special birthday cake? Yummy!

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