Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield
18 servings (serving size: 1 slice)

To give our cake moistness and more flavor, we used apple butter--a thick, dark-brown spread made of apples, sugar, and spices. You can find it with jams and jellies in your grocery store.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Step 3

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Step 4

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Ratings & Reviews

MsLaura's Review

momto4girlz
January 05, 2014
N/A

Bunster's Review

kschoeneck
January 20, 2012
This is a very good recipe that I enjoy making, although I think that the baking time should be reduced by 3-5 min, I'd start checking the cakes at 30 min, it's really done on the edges at 35, but with frosting, the cake ends up ok. I add toasted coconut on the icing, and I recommend doing the frosting equal parts butter and cream cheese (enough frosting and it is creamy enough), I did 4 oz each.

momto4girlz's Review

MsLaura
December 30, 2011
Pretty pleased overall w/ how this recipe turned out. This rating/review is for the cake only-- I used my own cream cheese frosting recipe. I only had 9 inch cake pans, so I had to cut back on the cooking time--took about 27 minutes. The only problem I had (and it is a big problem) is that both layers stuck to the bottom of the pan--terribly. I thought I was going to have to toss the whole thing and start over, but I was able to salvage the stuck portions and piece each layer back together before it cooled. I thought it would fall apart when sliced, but it actually stayed together very well. I'm still not sure what caused it to stick so. I thought it was odd that the recipe said to grease the pans w/ cooking spray only, but I did it anyway. Next time I make this, I will grease w/ shortening AND flour the pan. Carrot cake is my daughter's favorite, and it's so nice to have a lighter version. We didn't miss the extra calories at all! .

MeMyselfAndPie's Review

4evervicky
February 19, 2010
Delicious. I made this for my dad's birthday and he LOVED it. (Carrot cake is his favorite.) The apple butter really adds something special. And the cream cheese frosting is so good. Much better then the kind you get at the store. Very rich and creamy. I sprinkled mine with chopped walnuts and it looked very pretty. Step by step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/11/carrot-cake-w-cream-cheese-frosting.html

kschoeneck's Review

Bunster
December 21, 2009
This was my first attempt at carrot cake and everyone loved it!!!!!!

4evervicky's Review

MeMyselfAndPie
August 11, 2009
THIS WAS THE BEST CARROT CAKE I HAVE EVER HAD!!! I highly recommend this to everyone for any occasion. Be creative and put the frosting in a ziplock and use it to make designs on your cake (on top of the first layer of frosting). Enjoy the cake!