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“Golden Brown Sugar gives a maple flavor to the cake. While applesauce is a healthier option to cooking oil. So half the oil, with applesauce. Half the granulated sugar with golden brown sugar. Truly Golden Carrot Cake!”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease and flour pans.
  3. Sift together, flour, baking powder, baking soda, salt, and cinnamon.
  4. In a mixing bowl, beat eggs, then add both sugars.
  5. Let stand until sugars dissolve, approximately 10 minutes.
  6. Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
  7. Stir in dry ingredients and beat until well blended, approximately 3 minutes.
  8. Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
  9. Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
  10. Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
  11. Frosting Preparations:
  12. Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
  13. beat until well blended.
  14. Add powdered sugar, gradually sifting into mixture.
  15. Beat at high speed.
  16. (If frosting is too thick, add a drop or two of milk to spreading consistency).
  17. Add food coloring, or frosting coloring to frosting if desired.
  18. Decorate with cute little carrots, with green toppings. Be creative!
  19. Hope you enjoy my variation of this classic cake!

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