Applesauce makes this cake healthier than your regular cake.
Applesauce makes this cake healthier than your regular cake.
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
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.
Reprinted with permission by Public Health – Seattle & King County
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!
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.
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.
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
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!! :)
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!
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.
Good, but I made it in a 9 x 13 pan and no way does it take over an hour to cook. I think I took it out after about 25-30 minutes. It is a little bland. Needs something like frosting but I know that will make it less healthy.
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.
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.
I cooked it for the time it said and was over done, a little burned, dry, and my husband hated it. My kids liked it though. I will not cook for as long if I do make it again, didn't really like the flavor ether. Next time I might add nuts and or chocolate to it.
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
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.
I shredded and reduced carrots to 2 and 1/2 c., adding ginger ,ground cloves,vanilla,raisins,and1/4c. of chopped walnuts...substituted Splenda for the sugar, and Egg beaters for two of the eggs..and checked for doneness between 35 - 55 min., and topped w/lite cream cheese frosting Excellent!!
THe olive oil freaked me out a little, but this ended up being pretty good. I would check it after 45 or 50 minutes if you're baking it in a 13x9 in pan. THe cake itself turned out thin and lumpy, but still good. I also used a fat free cream cheese frosting from this site.
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)
This recipe is fairly easy to mix. The texture of the cake is a bit more dense than a normal carrot cake, but it has a nice taste. It is definitely not sweet. I added creme cheese frosting with reduced sugar and it completed the cake. It is good to have some real cake.
I tweaked this also. First I used half whole wheat flour and half cake flour, second I used a food processor to finely chop a freshly pealed apple and organic carrots. Third I used half light olive oil and half butter. Lastly I added 1 teaspoon of vanilla. Sprinkled with powdered sugar. Awesome.
This caked worked very well with the comments taken on board. To create moisture I cook the carrots first then puree before adding w/ wet ingredients and I kept an eagle eye on cook time. I iced it & put nuts and fruit on the top. Crushed pineapple adds moisture and sweetness.
I don't think anyone tested this recipe. It was dry and flavorless. I cooked it for less than half the amount of time and it almost burnt. I had to throw the whole thing away, it tasted that bad
My husband and I enjoyed the Applesauce Carrot Cake for his birthday yesterday. I too, will tweak the recipe the next time I make it. I plan to add raisins for sure and probably some Splenda. If that one turns out sweeter, I may stick with just the Splenda after that.
Love this recipe thank you. I will however, substitute Wheat for the whole flour as I need that for weight loss and If one has a "Salad Master cooking set", you can Grate the carots would be better than cutting or slicing and faster too. Just a helpful hint. I have a "Salad Master set". : )
Very good and healthy tasting. Just a little sweet...some raisins would be a great way to up the sweet factor. Well balanced and tender for a whole wheat recipe. (Remember to adjust the time if you're cooking in a 9 x 13 or muffin pan.)
i MUST have done something wrong......i was looking so froward to making this for our vacation hostess and it was TERRIBLE! i can't figure out WHAT i did wrong....well, the guiney pig liked it....
I made several modifications such as using white flour, 1tsp nutmeg, 1cup applesauce, only 1.5 cups of carrot, 1 egg & 2 egg whites, added 1 cup of raisins and a tsp of vanilla. After making these changes it turned out pretty good.
I made this with egg substitute and splenda... I didnt have olive oil so I used vegetable oil.. it was quite good.. the oil adds a lot of cals, so I will try to up the apple sauce next time and scale back the oil :)
I replaced almost all of the oil and half of the sugar with a little more applesauce and cooked for less time, and the cake is sweet, moist and tasty. Next time I'll reduce the sugar more (possibly replace with honey) and double the spice- but I'll definitely use again, it's lovely!
i substituted the eggs and the oil all for applesauce and cut down the sugar some more and it was just as moist and as sweet as if i did. there is a website that tells how to use fruit sauces to sub for eggs, oil and sugar! PERFECT!
We used gluten free baking flour and added some extra spices. We did add a little extra coconut milk and nuts. It was definitely a very moist cake. We used muffins and it cooked in 20 -25 min. I think double the spices and add extra splenda. My dss loved it but we have to see if my autistic dss
I LOVE this recipe!I tweaked it a bit as others have done.I used Splenda instead of sugar, and used vanilla instead of nutmeg.Also,I only made 12 muffins,but having substituted the sugar with Splenda,my calories were pretty much the same.Took about 25 mins to bake.Great as breakfast, or dessert!
I have tried using apple sauce in the past - (even their brownie ) as per American heart association's recipes. Great healthy, tasty end results!! Will make it next time carrot cake craving hits!