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Loaded Carrot Cake

Ultra moist carrot cake filled with lots of goodies including pineapple.


Carrot Cake Ingredients:

  • 4 large eggs room temperature
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup melted butter
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp allspice
  • 1 cup golden raisins
  • 3 1/2 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup chopped dried pineapple

Cream Cheese Icing:

  • 2 sticks unsalted butter room temperature not melted
  • 12 oz 1 1/2 blocks cream cheese room temperature
  • 3 cups confectioners sugar
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt


  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or two 8in round pans.

  2. Beat the eggs, sugars, and vanilla in a mixing bowl until smooth

  3. Mix the melted butter, oil and applesauce in a large measuring cup. With the mixer running, slowly add the oil mixture to your egg mixture. Beat until smooth.

  4. In a separate bowl, whisk together the flour, baking power, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients in three parts, stirring to make a smooth batter.

  5. Fold in the carrots, raisins, nuts, and pineapple.

  6. Pour the batter into the pan(s), spreading it to the edges.

  7. Bake the cake for 40 to 50 minutes, or until the cake is golden brown, and a cake tester inserted into the center comes out clean.

  8. In a mixing bowl beat butter and cream cheese until combined.

  9. Add vanilla and gradually add confectioners sugar.

  10. Combine until all sugar is incorporated and icing is at desired thickness. 

  11. Spread desired amount on cake… ENJOY!