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3.9 of 5 (131)
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Nutritional Info
  • Amount Per Serving
  • Calories: 145.8
  • Total Fat: 5.7 g
  • Cholesterol: 40.4 mg
  • Sodium: 255.0 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Applesauce Carrot Cake calories by ingredient
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Applesauce Carrot Cake


This is a SparkPeople.com Recipe (what's this)
Applesauce Carrot Cake RECIPE

Introduction

Applesauce makes this cake healthier than your regular cake. Applesauce makes this cake healthier than your regular cake.

Ingredients

    • 2 cups whole grain flour
    • 1/2 cup sugar
    • 2 teaspoons baking soda
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 3/4 cup unsweetened applesauce
    • 1/4 cup olive oil
    • 3 large eggs
    • 3 cups carrots, coarsely chopped

Directions

1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.



2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.



3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.



4. Bake the cake in a preheated 350 F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.



Serves 16.



Reprinted with permission by Public Health Seattle & King County





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Very Good
    25 of 25 people found this review helpful
    I added about a tbsp of vanilla and 1/4 cup milk as it looked too thick after I had mixed it all. baked for around 30 minutes, wonderful flavor, 1st carrot cake I have ever made and will not hesitate to do it again! - 10/13/08

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  • Incredible!
    17 of 19 people found this review helpful
    The cake wasn't dry nor bland some people try to tweak a receipe,when it doesn't come out the way they thought they blame the poster. Sweets are not part of our lifestyle anymore. Anyone knows when you try a receipe for the first time you follow the directions next time try tweak if necessary. - 2/12/09

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  • Good
    13 of 14 people found this review helpful
    Watch the baking time. 20 to 25 minutes for cupcakes and 45 to 50 minutes for a 9"x13" sheet cake. That's standard baking. If I had followed directions, I'd have had a charcoal brick. A little bit dry so I'll try adding raisins or craisins next time. Cream cheese frosting is wonderful on it too. - 2/28/08

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  • Very Good
    9 of 10 people found this review helpful
    I too added vanilla but I also added mashed banana and walnuts. Really very tasty. I am not much of a baker but I feel like one now, - 2/19/09

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  • Very Good
    8 of 13 people found this review helpful
    Juding by the other comments, I think I'll increase the applesauce to one full cup and also add 1/4 of 2% Milk to make it edibly moist!... will watch the baking time closely too. Don't want to end up with a "burned wonder." LOL - 2/11/09

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  • Good
    7 of 7 people found this review helpful
    I made it as is, but have taken note of all suggestions and will definitely try again. I'm very glad I read the comments while mine was in the oven. Shortened bake time to 35 minutes. - 1/24/09

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  • 7 of 13 people found this review helpful
    Watch the baking time: 20 to 25 min 4 cupcakes: 45-50 minutes for a 9"x13" sheet cake. Cream cheese frosting good!

    Also I shredded & reduced carrots to 2.5c, ,vanilla,raisins,and .25-.5c
    chopped walnuts or pecans, +.25c nfmilk?...sub Splenda, Egg whites

    081026 J will try this - 10/26/08

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  • Incredible!
    7 of 7 people found this review helpful
    I made it in muffin tins; it makes a great snack for my daughter. I did steam and puree the carrots. - 2/20/08

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  • 6 of 7 people found this review helpful
    This recipe is great. I make mine into muffins, adding a little ginger & allspice, very well drained pineapple, & nuts. - 8/15/08

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  • Incredible!
    6 of 8 people found this review helpful
    Wow, very good! I added double the nutmeg and same amount of ground cloves, used olive oil (no difference in taste and healthy for you, in case you're wondering!), and only used 2cups of carrots but added 1cup of raisins - excellent! OH - was cooked within 45 min so watch out!! :) - 2/12/08

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  • Very Good
    5 of 5 people found this review helpful
    i did increase the apple sauce to one cup. it was really good. want to try it next with zucchini instead of carrots. - 3/10/09

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  • Incredible!
    5 of 5 people found this review helpful
    This was wonderful & my husband, who's favorite is carrot cake, gave it 2 thumbs up!! We made fat-free vanilla cream cheese frosting for it & it was superb!! - 2/12/08

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  • Incredible!
    4 of 4 people found this review helpful
    very good. I tried it as is, no frosting, no cream cheese. I think it is very healthy. Thanks for sharing. - 8/15/08

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  • Incredible!
    4 of 5 people found this review helpful
    My husband and I both loved this cake. I added half a cup of pecan pieces to the batter and baked it in a loaf pan. It has a great texture and is very satisfying to eat, particularly when warm. Yum! - 3/16/08

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  • Incredible!
    3 of 3 people found this review helpful
    Very good. Agreed about the baking time...check after 30 mins and every 5 mins after that. I made muffins, they turned out great, very moist and lots of flavour. I think for those that had dry cake left it in too long. Baking time should be adjusted in this recipe. - 3/14/10

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  • Good
    3 of 3 people found this review helpful
    Didn't cook it the full time. Was done in about 30 minutes. Full cook time is not needed. - 2/14/09

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  • Very Good
    3 of 5 people found this review helpful
    Baked at 350 for 30 min. Also shredded carrots, used all applesauce, added vanilla and increased spices. Would have added raisins if kids would agree. - 8/30/08

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  • Very Good
    3 of 5 people found this review helpful
    I'd probably rate this 4.5 stars. I'd cut the salt out altogheter for me, trying to stay away from the salt for blood pressure issues, but it sounds awesome.
    - 2/20/08

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  • Incredible!
    3 of 4 people found this review helpful
    I used canola oil, added some vanilla and pecans. So delicious. Only baked for 45 minutes, so check before an hour. - 2/11/08

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  • Incredible!
    3 of 4 people found this review helpful
    I made two loaves.

    I added a half cup of walnuts to the batter. That adds 25 calories per slice, but I made 24 serving instead of 16 = 114 calories per slice and 5.5 g of Fat.

    NB: For those who miss the frosting, topping a slice of cake with Cool Wheep does the trick. - 2/11/08

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  • Incredible!
    2 of 3 people found this review helpful
    Loved this. I grated the carrots and added 1/2 cup plain yogurt, 1 tsp. baking powder and 1 tsp. vanilla. I used 3/4 cup sugar and 1 cup skins on , pureed, no sugar apples. It took 45 to 55 minutes to bake. I started checking at 35 minutes and took it out when the toothpick came out clean. - 8/8/12

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  • O.K.
    2 of 2 people found this review helpful
    I would say this would be great as a muffin recipe but not as a cake. I think more spices would have helped. - 4/22/12

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  • 2 of 4 people found this review helpful
    Suggestions: Add 1 T. vanilla, 1/4 c. milk, increase applesauce to 1 c., grate carrots, bake 30 min.; can add drained pineapple, ginger or cloves/allspice, chopped nuts; use egg whites or egg beaters for 2 of eggs, sugar subst.; use less carrots & add raisins or cranberries/other dried fruit. - 8/6/11

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  • Good
    2 of 2 people found this review helpful
    Cook time seems off. I cooked mine for 50 minutes and it was dry. - 7/26/10

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  • O.K.
    2 of 6 people found this review helpful
    A little dry my boys would not eat it - 3/27/09

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