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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 547.5
  • Total Fat: 34.4 g
  • Cholesterol: 81.0 mg
  • Sodium: 404.1 mg
  • Total Carbs: 57.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.7 g

View full nutritional breakdown of Old Fashioned Carrot Cake calories by ingredient
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Old Fashioned Carrot Cake

Submitted by: CAH-RD

Introduction

Found this recipe back in college. LOVED it. I reuse it every time I bake carrot cake. Definitely not a "heatlhy" recipe, but homemade none the less! Found this recipe back in college. LOVED it. I reuse it every time I bake carrot cake. Definitely not a "heatlhy" recipe, but homemade none the less!
Number of Servings: 16

Ingredients

    Cake
    3 cups All-Purpose Flour
    1 cup Sugar
    1 Tbsp. Cinnamon
    2 tsp. Baking Soda
    1 tsp. Baking Powder
    1 tsp. Salt
    1/2 tsp. Ginger
    1 1/4 cup Applesauce, Unsweetened, Chunky
    1 1/4 cup Salad Oil
    1 cup packed Brown Sugar, Light
    1 Tbsp. Vanilla Extract
    4 large Eggs
    2 cups Shredded Carrots (about 4 medium)
    1 cup Walnuts, chopped
    1/3 cup Jelly, Red Currant

    Frosting
    1 (8 oz) Cream Cheese, Softened
    6 Tbsp. Margarine/Butter
    1 tsp. Vanilla Extract
    1 1/2 cup Confectioners' Sugar

Directions

Cake:
1. Preheat oven to 350F. Grease 10x2.5" spring form pan.
2. In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger.
3. In a medium bowl, with wire whisk or fork, beat applesauce, salad oil, brown sugar, vanilla and eggs until smooth.
4. Stir applesauce mixture, shredded carrots and walnuts into flour mixture just until flour is moistened.
5. Pour batter into a spring form pan. Bake 65-70 minutes until toothpick inserted in center of cake comes out clean, covering top of cake with foil if it brown too quickly.
6. Cool cake in pan or wire rack 10 minutes; remove side of spring form pan and cool completely on rack.
7. Once the cake is cooled, remove bottom of spring form pan and place on platter.
8. In 1 qt saucepan over low heat, heat currant jelly until melted and smooth. With pastry brush, brush melted jelly over top and side of cake to glaze.

Cream Cheese Frosting:
1. In a large bowl with mixer on medium speed beat cream cheese, margarine/butter and vanilla extract until blended.
2. Gradually beat in 1 1/2 cups confectioners' sugar until smooth.

Number of Servings: 16

Recipe submitted by SparkPeople user CAH-RD.






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