To Carrot Cake with Cinnamon Cream Cheese Frosting

Yesterday one of my my high school friends and college roommates for my senior year turned 23. Laina aka Lago as written on the cake for her last name, pretty much only likes carrot cake as far as cake goes. Good thing for me is that I love to make carrot cake and believe I make a pretty darn good one. Super moist, no skimping on the nuts (super important in Lago’s book too) and fresh hand grated carrots.

Carrot cake out of the box could quite possibly be the biggest cake mix offense.

All in all it was a great evening with my friends from high school, some who I had not seen since winter break or even earlier. Staying friends with them all through college and beyond has and continues to be a wonderful experience. These gals I have been able to count on through thick and thin.

Laina – “that’s a lot of candles”

Me – “yeah, there are 23 since you are now 23”

The knife I found in Keri’s kitchen resembled a pirate sword

Nat, Laina, Britt, Steph and Keri

Ingredients: (makes 2 cake rounds, one 9×13 cake or 12-18 cupcakes)

1 1/2 cups granulated sugar
1/2 cup vegetable oil
1 single serve size of applesauce
1/4 cup orange juice (freshly squeezed ~ 1 orange)
3 eggs
2 cups flour (1 1/2 white, 1/2 whole wheat)
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
3 – 3 1/2 cups shredded carrot
1 cup coarsely chopped pecans or walnuts

Cinnamon Cream Cheese Frosting:
8oz. cream cheese softened
1/4 cup butter softened
1 tsp. vanilla
4 cups confectioners sugar (add more for thickness
1 tsp. cinnamon


Preheat Oven to 350 F – grease and flour your baking dishes (or put cupcake holders in place).
In large bowl beat sugar, oil, applesauce, eggs and orange juice.
Add flour, cinnamon, baking soda, baking powder, vanilla and salt. Stir in carrots and nuts.
Bake 13x9in pan for 40-45 min, round pans 30-35min, and cupcakes for 8-11 min.

In medium bowl with an electric mixer or a stand mixer, beat the cream cheese, add the butter and then the vanilla.
Gradually beat the powdered sugar in – one cup at a time – until the thickness you desire is achieved.
Lastly add the cinnamon and whip for a few minutes
Frost Away!! I always do a crumb coat, let sit in the fridge for 10 minutes and then do a top coat of frosting.
Decorate to your liking!

Cheers to great friends and veggies in your cake


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