In my last post I talked about cookbooks, and how you can always tell which page is the most used by the stains.
This recipe has stains and marks all over the page, for two reasons. One, because it is an amazingly moist and delicious cake, the other because it is an old family recipe.
It has been passed down for a couple of generations; but thankfully, there are no secret ingredients, so I can share it with you today.
One unique thing about this recipe though is applesauce. Many cakes call for cups or half cups of oil to make a cake moist. Having that much oil in a cake is not all that healthy.
So, one thing we do to help cut the oil is substituted either half or all of the oil with applesauce. It still gives the cake moisture and tastes no different.
And lastly, why East Coast Carrot cake? Because it originated from my Grandpa, who lived in Maine, where the recipe was passed to my mom, who also lived and grew up in Maine.
So, here is the best East Coast Carrot Cake recipe you will find.
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Ingredients for Cake
2 Cups Sugar
2 Cups Bob’s Red Mill Gluten-free 1-1 flour (sifted)
2 Tsp Baking soda
1 Tsp Salt
3 Tsp Cinnamon
¾ Cup Oil
½ Cup Applesauce
3 Cups grated carrots
1 Cup chopped walnuts
1 Tsp Vanilla
8 Ounces softened cream cheese
2 ½ cups powdered sugar
6 tablespoons soft butter
2 Tsp Vanilla
½ Cup chopped walnuts
Preheat oven to 350 degrees
Stir together sugar, flour, soda, and cinnamon. With a mixer, add one egg at a time to dry ingredients.
Then add in applesauce, oil, carrots, nuts, and vanilla.
Put mixture into a sprayed 9×13 pan and bake for 45-50 or until toothpick or tester comes out clean.
Combine all ingredients except nuts, mix together. And then stir in chopped walnuts.
Frost the cake once it is completely cooled.