3.9 of 5 (128)
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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

  • CMARIEW

    Very Good
    15 of 15 people found this review helpful
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    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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  • TLORDAGAMA

    Incredible!
    7 of 7 people found this review helpful
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    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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  • ENSORBABE

    Good
    5 of 6 people found this review helpful
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    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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  • ARG3509

    Incredible!
    5 of 5 people found this review helpful
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    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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  • YELLOWROSIE


    4 of 7 people found this review helpful
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    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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  • GBABE05


    4 of 4 people found this review helpful
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    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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  • MLAVO056

    Incredible!
    4 of 4 people found this review helpful
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    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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  • LIVINGWITHMS

    Incredible!
    4 of 4 people found this review helpful
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    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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  • MYSHARONANY

    Very Good
    3 of 3 people found this review helpful
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    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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  • SPARKLE72023

    Very Good
    3 of 4 people found this review helpful
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    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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  • SHIRLEY906

    Good
    3 of 3 people found this review helpful
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    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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  • GGKIDS7

    Incredible!
    3 of 3 people found this review helpful
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    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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  • G_TWINS

    O.K.
    2 of 5 people found this review helpful
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    A little dry my boys would not eat it - 3/27/09

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  • SERAPHIM_DREAM


    2 of 3 people found this review helpful
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    liked this recipe alot.. satisfies the sweet tooth and I can stop after I eat a serving. Little ones like it too. I did sprinkle a little bit of powder sugar on top, but hope to not do that next time as I get more away from my sweet tooth - 3/11/09

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  • ANGEL4NOW

    Incredible!
    2 of 3 people found this review helpful
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    I made this to have with my coffee this morning. I love carrot cake and this is delicious. - 2/11/09

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  • JAYDENSMOM2004

    O.K.
    2 of 6 people found this review helpful
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    I thought this cake was VERY dry and mine only cooked for about 25 min on 350 and it was done (too done). It was a good thing I was watching it closely or it would habe burned. I had to add frosting because it wasn't sweet enough. - 2/6/09

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  • MERILEES

    O.K.
    2 of 4 people found this review helpful
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    I tried this and the baking time was way off. Took it out 17 mins. early and it was very dry.
    Flavor was ok but I like the idea of adding vanilla. - 9/12/08

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  • WILDMAMA

    Very Good
    2 of 3 people found this review helpful
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    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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  • CHICKEYBABE

    Very Good
    2 of 3 people found this review helpful
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    Make it again - 8/19/08

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  • BKAY35

    Bad
    2 of 4 people found this review helpful
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    This was not good. It looked bad and tasted worse. I could not serve this to my husband. I had to throw it all away. It was so dry and bland. - 4/17/08

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  • GINGEMBRE

    Incredible!
    2 of 3 people found this review helpful
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    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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  • KATHYFF76

    Very Good
    2 of 3 people found this review helpful
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    I substituted Splenda for sugar. Would increase amount next time - would like them sweeter. - 2/25/08

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  • DELORISM

    Very Good
    2 of 3 people found this review helpful
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    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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  • COBO2000

    Good
    2 of 3 people found this review helpful
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    I used Twin Sugar in place of sugar and used Egg Beaters for 2 of the eggs (1 real egg). I also made it in greased muffin tins-it was done after 20 minutes. Again, kind of bland and dense, but a good alternative dessert. Made it with fat-free cream cheese frosting (search for it on Spark Recipes) - 2/17/08

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  • VKKESU

    Good
    2 of 3 people found this review helpful
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    A bit bland, more spices and it would be better. Shredded carrots would be better too. - 2/17/08

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