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4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 52.8
  • Total Fat: 0.8 g
  • Cholesterol: 26.6 mg
  • Sodium: 111.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Moist Delicious Carrot Cake calories by ingredient
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Moist Delicious Carrot Cake

Submitted by: MLWOOD

Introduction

My 12 year old son says it's better than Grandma's and she's a professional baker! My 12 year old son says it's better than Grandma's and she's a professional baker!
Number of Servings: 24

Ingredients

    *Whole Wheat Flour, 1 1/3 cup
    *Motts Natural Apple Sauce, 2/3 cup (I make my own applesauce and use that)
    Egg, fresh, 3 large (could easily substitute 1 egg and 2 egg whites or use egg beaters)
    Carrots, raw, 1.5 cup, grated
    Granulated Sugar, .5 cup
    Baking Soda, 1.5 tsp
    Baking Powder, 1 tsp
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, .5 tsp (optional)
    Allspice, .5 tsp (optional)

Directions

Grease and flour a 9 x 13 in pan. Mix dry ingredients and wet ingredients separately. Toss the grated carrots into the dry ingredients before adding the wet. Mix the wet and dry together. Of course I prefer to use a cream cheese icing, but I have been sprinkling the top with icing sugar instead to save on the calories and fat content. This recipe makes one 9 by 13 pan.

Number of Servings: 24

Recipe submitted by SparkPeople user MLWOOD.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I just made this to bring to a party and I'm glad I doubled the recipe and made a 9x13 because I've already eaten a lot of it!
    I added crushed walnuts and a little plain soy milk (really just to help wash the dry ingredients out of the bowl) - and did use the 2 egg white and 1 egg.
    350 for ~30 min - 1/18/09

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  • 1 of 1 people found this review helpful
    Can you post the temp and how long to bake, thx - 1/18/09

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  • Very Good
    1 of 1 people found this review helpful
    really good, made it in an 8 x 8 pan, with the extra 1/2 cup of milk, making 16 servings. will make it again! - 5/3/08

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  • Very Good
    1 of 1 people found this review helpful
    I followed the recipe but added about 1/2 c of milk as another reviewer suggested because the batter was very thick. I would definitely use a smaller pan than 9x13 for it to be thicker like a cake. Frosted with fat free cream cheese frosting from this site. A bit "branny" but would make again. - 4/7/08

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  • Incredible!
    1 of 1 people found this review helpful
    Tastes like the real thing, though I did make the low sugar cream cheese frosting on it! - 3/29/08

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  • Incredible!
    1 of 1 people found this review helpful
    Fabulous! This is so TASTY! I dusted a little powdered sugar over the top instead of icing and it was YUMMY. - 3/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    GREAT!!!!! and really moist! but i would definitely use a smaller pan. - 3/7/08

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  • 1 of 1 people found this review helpful
    how long & at what temp do you bake this? I am new to baking with applesauce but assume it might bake different than an oil-based cake? Sounds yummy and I want to try it right away - 2/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    I made this to go with sunday dinner and it is terrific!!!! love it and will make it again - 2/24/08

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  • i got such wonderful comments after baking these, my friends couldn't believe they were healthy!! used splenda and egg beaters, poured into 12 cupcake molds and baked at 350 for 15 minutes. topped with fat free cream cheese frosting - divine! - 2/10/09

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  • this was delicious - pretty easy to figure out baking time and temp if you've ever baked a cake before! oh and the powdered suger idea was terrific!!!! thanks for submitting!!!! - 2/2/09

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  • This sounds like an awesome recipe! I will definitely be trying it since it's naturally dairy free! I think the original poster just forgot to type the temp and time, so I'm going to take another poster's advice and bake at 350 and keep checking it. - 2/2/09

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  • Regardless of no temp/time or certainty of pan size (thanks to comments on)
    i.e. use smaller than 9x13 for thicker cake.
    made in 8 x 8 pan- 16 servings.
    doubled recipe- made 9x13- bake 350 ~30 min
    1/2 sugar 1/2 Splenda 1/2 c. of extra 1% milk or soy
    I'm going to try this.
    - 2/2/09

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  • 0 of 1 people found this review helpful
    I plan on making this for my husband's 50th. He absolutely loves carrot cake and I've never found a recipe I like. - 2/2/09

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  • 0 of 1 people found this review helpful
    great! - 2/2/09

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  • These are fantastic, and my kids prefer them to fattier, less-healthy muffins. - 1/17/09

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  • i straight added the milk (soy). tasty - 6/8/08

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  • We really didn't like this cake, but absolutely LOVED the fat free, sugar free cream cheese frosting. I supbstituted sugar for splenda and added 1/2 c milk, also cooked it in an 8x8, but it really didn't turn out very good. Maybe better if I used 1/2 ww flour and 1/2 white flour? - 5/8/08

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  • We loved this cake! The only substitutions I made was I replaced 1/2 of the sugar with Splenda and I added 1/2 c. of 1% milk as the batter seemed rather thick. I baked it at 350 for about 30 min. I made a fat free cream cheese frosting using Splenda. It was delicious! - 3/5/08

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