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Carrot Cake with Cream Cheese Frosting

I have to credit my mother-in-law for this recipe, she makes it almost each year for my father-in-law's birthday dessert. It is also a healthier version, with less oil! Makes a 9x13 sheet cake to feed a crowd!



2 cups sugar

2 cups flour

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 cup applesauce

1/2 cup oil

4 eggs

1 tsp. vanilla

3 cups finely grated carrots


1/4 cups butter, softened

8 oz. cream cheese, softened

1 tsp. vanilla

3 3 3/4 cups powdered sugar


  1. Preheat oven to 350F. Mix dry ingredients in a stand mixer. Add oil, applesauce, eggs, and vanilla. Mix. Add carrots and mix until incorporated.

  2. Grease a 9x13 glass baking dish. Pour batter into the dish. Bake for 40-45 min. until a toothpick inserted in the middle comes out clean. Remove from oven and let cool to room temp.

  3. Once cooled, make the frosting. Add butter and cream cheese, vanilla to a bowl. Mix with hand mixer until smooth. Add powder sugar one cup at a time until fully mixed and frosting is a smooth texture. Frost and keep in the fridge, covered.

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