This simple recipe makes the BEST tender and moist carrot cake, topped with a velvety cream cheese frosting. It's perfect for Easter and other spring occasions, and it can also be made gluten-free!

Here's what you'll need

 Start by whisking together flour, baking powder, baking soda, salt, and spices in a large bowl.

Combine applesauce, Greek yogurt, and 1 cup of grated carrots in a blender. Blend until smooth.

In a separate bowl, whisk together brown sugar and oil. Add eggs and whisk until smooth, thick, and paler in color.

 Add the blender mixture and vanilla. Whisk until smooth. The mix will be liquidy at this point.

 Fold in the dry ingredients and three more cups of grated carrots to complete the batter.

Transfer the batter to a greased 12-cup bundt pan and smooth out the top surface with a spatula.

Bake at 325ºF for 60-70 minutes. Cool briefly in the pan, and then transfer to a wire rack to finish cooling.

Make the frosting by whisking together softened cream cheese, confectioner's sugar, heavy cream, vanilla, and salt. 

Drizzle over the carrot cake and let it drip down the sides. Garnish with candied walnuts or pecans for an extra flourish!

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