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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  • PAMMY90

    Good
    2 of 3 people found this review helpful
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    This cake was tender and good, kind of bland. - 2/17/08

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  • DONAPATT

    Incredible!
    2 of 3 people found this review helpful
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    outstanding... more delicious than i would have thought - 2/13/08

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  • ISTYLIT71


    2 of 3 people found this review helpful
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    turned out dry and kind of bland. I may try it again and use some Splenda for extra sweetness. Also, it may have been overbaked. I would test it after 30-35 min. - 2/13/08

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  • APRIL.D.

    Incredible!
    2 of 2 people found this review helpful
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    This was the first time I ever made carrot cake, and it was great. Friends liked it too. I doubled the spices, and grated the carrot, and it is delicious!!! - 2/12/08

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  • DUCMOM

    Incredible!
    2 of 2 people found this review helpful
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    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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  • TRICOTINE

    Incredible!
    2 of 2 people found this review helpful
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    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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  • CHARLIEBELLAMY

    Very Good
    2 of 3 people found this review helpful
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    My son & i made this recipe into muffins and we both enjoyed them! - 1/23/08

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  • SOUBARB


    1 of 1 people found this review helpful
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    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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  • LIFENPROGRESS

    Very Good
    1 of 2 people found this review helpful
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    I'll definitely try this one -- Carrot Cake is my daughter's favourite. I, too, will use only applesauce and no oil, plus add vanilla AND almond flavouring. - 6/26/09

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  • KELNASON

    Good
    1 of 2 people found this review helpful
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    Not too bad with some cream cheese icing on top. - 6/10/09

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  • MOM4JACKSON


    1 of 3 people found this review helpful
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    I omit the oil when using applesauce. - 5/4/09

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  • SHERRIE59


    1 of 4 people found this review helpful
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    ok - 5/1/09

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  • CHRISRAPAVE1

    Incredible!
    1 of 3 people found this review helpful
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    i love applesauce and i love carrot cake, a perfect and moist combination! - 4/30/09

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  • LECHADWICK

    Very Good
    1 of 1 people found this review helpful
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    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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  • CORY.MATYAS

    O.K.
    1 of 4 people found this review helpful
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    Pretty much the same experience as everyone else. Cooking time WAY off...bland...blah. Won't ever make this again. - 2/21/09

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  • MILKTICKLE

    Bad
    1 of 5 people found this review helpful
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    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 - 2/19/09

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  • SNJ3498

    Good
    1 of 2 people found this review helpful
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    I found that it only needed to cook for about 5o minutes. This recepie is good but would have liked it to be a little sweeter. Something was missing. - 2/18/09

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  • MCC136

    Good
    1 of 2 people found this review helpful
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    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. - 2/15/09

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  • MERCIEJ3


    1 of 2 people found this review helpful
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    Such a great recipe. Very tasty and moist. - 2/14/09

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  • BSWIN6102

    Good
    1 of 1 people found this review helpful
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    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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  • KITTYSPARK

    Incredible!
    1 of 3 people found this review helpful
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    I love carrot cake. Thank you for sharing. - 2/11/09

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  • MSTECH


    1 of 3 people found this review helpful
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    After reading others comments, I think I'll change sugar to Splenda and maybe add some nuts and raisins. Wondering about the olive oil. - 2/11/09

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  • ANTHEAMS

    Very Good
    1 of 3 people found this review helpful
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    sounds very good and can you use apple puree instead of applesauce? i.e. just apple steamed to mush? - 2/11/09

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  • 8MOREB4

    Very Good
    1 of 3 people found this review helpful
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    very heavy cake, but all healthy ingredients. I love this recipe! - 2/11/09

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  • MARSHA48

    Incredible!
    1 of 3 people found this review helpful
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    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". : ) - 8/19/08

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  • MOIRALEIGH

    Very Good
    1 of 1 people found this review helpful
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    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.) - 8/18/08

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  • OAKBORN

    O.K.
    1 of 2 people found this review helpful
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    My tweaks: shaved carrots, sweetened cinn. applesauce to replace oil too, triples nutmeg.

    Needs *something*... will continue tweaks. Needs VANILLA!! Will also try fat free yogurt for moisture. - 8/15/08

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  • TAMMIE1006


    1 of 3 people found this review helpful
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    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.... - 7/7/08

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  • STEPMOMOF6

    Incredible!
    1 of 3 people found this review helpful
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    My husband even loved it! - 6/30/08

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  • JOPRAY

    Good
    1 of 2 people found this review helpful
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    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. - 5/6/08

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  • PURROIT

    O.K.
    1 of 3 people found this review helpful
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    My son and I thought that this was a little dry and also needed more spices. And it would be good with some added raisins and some nuts - 4/30/08

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  • NANAWEST3

    Good
    1 of 1 people found this review helpful
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    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!! - 3/10/08

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  • RACHELLEBEE

    Very Good
    1 of 1 people found this review helpful
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    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 :) - 2/24/08

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  • HATEBAND

    Very Good
    1 of 2 people found this review helpful
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    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. - 2/22/08

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  • LDCECIL

    Very Good
    1 of 3 people found this review helpful
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    I really like this - 2/17/08

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  • MS_BEHAVIN


    1 of 3 people found this review helpful
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    I'm going to try this recipe with these changes: egg substitute instead of real eggs, additional spices, and added pineapple. - 2/16/08

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  • CHULACHOOCH


    1 of 3 people found this review helpful
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    Sounds great. Would add a little more spice. I wonder if you could substitute half the sugar with Splenda? - 2/12/08

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  • ANITA50

    Very Good
    1 of 3 people found this review helpful
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    sooo tasty!!! - 2/12/08

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  • MELISSA5824

    Incredible!
    1 of 3 people found this review helpful
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    sooo yummy! my family wants me to make it again soon! - 2/12/08

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  • SIBBY53

    Incredible!
    1 of 2 people found this review helpful
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    This is one of my favorites! - 2/11/08

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  • GRETCHS319

    Good
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    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. - 5/3/13

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  • EPAINTER1516

    Very Good
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    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. - 11/11/12

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  • REVCLC


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    Better as a muffin than as a cake for dessert. It might be dessert-y with a low-fat cream cheese frosting. - 10/31/12

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  • PEACEFULONE

    Incredible!
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    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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  • CLOVER4A

    O.K.
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    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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  • JANVDL56

    Good
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    I made this in a 9x13 pan. Next time I will use muffin pan, as I feel it is more of a bread. After 30 min. it was a little overdone. I misunderstood timing...Thanks! - 11/8/11

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  • CHARITY1973

    Very Good
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    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. - 6/30/11

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  • LORTHOM2001


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    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! - 6/14/11

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  • JCLARK712

    O.K.
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    This was okay. I think it was a little heavy and hard to get down. I want to make another one with the extra calories. This cake is not for me. My husband enjoyed it. - 5/9/11

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  • JESTICJADE

    O.K.
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    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. - 4/13/11

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  • LUCY419

    Incredible!
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    woohoo.... a keeper! - 11/9/10

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  • LUREAH21

    Incredible!
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    Surprisingly moist and super yummy! - 10/21/10

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  • MACLEODL

    Good
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    Cook time seems off. I cooked mine for 50 minutes and it was dry. - 7/26/10

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  • SNOWFLAKE322

    Good
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    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 - 6/13/10

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  • HEALTHYDESIRE

    O.K.
    0 of 1 people found this review helpful
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    Too dry. - 4/9/10

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  • WILLBEE

    Incredible!
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    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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  • MJSCHUMAN


    0 of 1 people found this review helpful
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    my guess is those who had success knew to grate the carrots and not chop them. It makes a huge difference in getting the moisture from the carrots. - 12/24/09

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  • WANT_POWER

    Very Good
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    This recipe is delicious. I made them as muffins, baking for 25 min. As a special treat, added craisins and simple vanilla icing on top. - 12/6/09

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  • COMFORTABLYJOO

    Very Good
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    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! - 8/22/09

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  • LUV2BEAD1

    Good
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    I will try and make this for my family. I like trying new recipes. - 7/11/09

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  • LINDALOU142


    0 of 1 people found this review helpful
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    This recipe seems awful high in calories and carbs to me. - 4/30/09

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  • LOUISEH54


    0 of 1 people found this review helpful
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    I have a friends birthday next week. Can't wait to try it out! - 2/12/09

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  • NITAINMN

    Incredible!
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    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! - 2/11/09

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  • LLBRCFAN


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    I love carrot cake and will use some of the comments to make a few changes. - 2/11/09

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  • XAOLIN

    Good
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    I will do some changes to the recipe myself and use a grater for the carrots. - 2/11/09

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  • EDITORBEV


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    Sounds YUMMY. I'll try it this week so I can make another to carry to a shower next week. Expecting mommies need all the good nutritian they can get. - 2/11/09

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  • MARIELAMS


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    Thank you so much! I will try this recipe this week for snacks as cupcakes. I will use the suggestions from other members. I love carrot cake and this sounds healthy! :D - 2/11/09

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  • KAIALA


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    I'm going to try this this week end. SoundsYummy. I've substituted applesauce before and it works out great. - 2/11/09

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  • GILLY7949


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    Sounds lovely, will make it in the week - 2/11/09

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  • SERENITYSEL

    Incredible!
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    Sounds great, will try it this weekend.... - 2/11/09

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  • LORRIBECKER1


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    After reading all the comments about overbaking and dryness I've decided maybe this recipe is not worth trying. It did sound good tho. - 2/11/09

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  • HAIRKUTGRL


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    I just put this in the oven, so we will see. - 8/22/08

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  • JUDIBLACKIE


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    going to try this, but sub splenda for sugar and egg beaters for eggs.... hope it comes out great! - 8/15/08

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  • MOM1014


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    This looks like a keeper! - 8/15/08

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  • SUMMER65


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    I will try this with modifications. - 6/26/08

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