Like so many people I have been cooking, baking and eating up a storm during quarantine. No matter what I do, I can’t seem to stop. Being that I love to cook and eat, there has been an onslaught of deliciousness and just when I am about to hang my apron up for a few days, I am triggered by yet another recipe. The latest treat I dished up is Olivia Culpo’s Carrot Cake. I came across this recipe while watching one of her Instagram stories and oh my, is this cake amazing.

At first glance this cake seems pretty standard, however after reviewing the ingredients for the first time I saw that it is missing fat in the cake portion. No oil, butter or shortening is used – at all. Instead, applesauce is the replacement for the fat and I have to say that the fat was not missed. There is plenty of butter in the frosting so let’s just say that the cake is….balanced. 😉 Regardless, it is crazy good and definitely worth making.

Side note, I am writing the recipe exactly as she made it. I made some changes and will note those with an asterisk.

Print Recipe

Olivia Culpo’s Carrot Cake

A moist, delicious carrot cake that doesn't use any oil or butter in the cake.

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American

Servings: 12

Ingredients

Carrot Cake

Cake: Wet Ingredients

• 1 1/3 c. unsweetened applesauce
• 2 c. granulated sugar
• 2 tsp. vanilla
• 1 c. crushed pineapple (not drained)*
• 3 whole eggs room temperature
• 2 c. carrots, grated
• 1 1/4 c. coconut, shredded and sweetened
• 1 c. chopped nuts (optional)

Cake: Dry Ingredients

• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 2 tsp. salt
• 2 tsp. cinnamon

Cream Cheese Frosting (this is my recipe for cream cheese frosting. The one posted by Olivia Culpo is different, I will post the ingredients at the bottom of the recipe.)

• 1 c. butter softened
• 8 oz. cream cheese softened
• 2 tsp. vanilla bean paste (vanilla extract will work also)
• 4 c. powdered sugar sifted

Instructions

Cake

• Preheat oven to 350 degrees.
• Combine "wet ingredients" including sugar and optional nuts.
• Separately combine all dry ingredients together.
• Mix wet and dry ingredients together.
• Pour into a greased 9"x13" pan or two round 9-inch pans. Bake for 25-40 minutes (I know this is a baking range, but start testing at 25 minutes using the toothpick test to make sure the cake is cooked through. Be careful not to overcook. Let cook in pans 15 minutes before removing and then let cakes cool completely before frosting.

Frosting

• Cream butter, cream cheese, vanilla bean paste and salt in a mixer with a paddle attachment.
• Whip for two minutes, scraping down occasionally to make sure all ingredients are thoroughly mixed together.
• Gradually add powdered sugar until light and fluffy.

Notes

*I did not add pineapple to my cake since I am allergic, but add if you can. The cake was fluffy and delicious still. 

**The ingredients for Olivia Culpo’s Cream Cheese Frosting are as follows:
– 12 T. softened butter
– 12 oz. cream cheese, softened
– 2 tsp. vanilla
– 6 c. powdered sugar
Directions are the same as listed above.