Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
  • Calories 144.3
  • Total Fat 5.7 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 3.6 g
  • Cholesterol 35.3 mg
  • Sodium 264.7 mg
  • Potassium 164.9 mg
  • Total Carbohydrate 21.4 g
  • Dietary Fiber 2.9 g
  • Sugars 8.4 g
  • Protein 3.6 g
  • Vitamin A 59.8 %
  • Vitamin B-12 1.5 %
  • Vitamin B-6 5.3 %
  • Vitamin C 2.7 %
  • Vitamin D 1.9 %
  • Vitamin E 4.2 %
  • Calcium 2.0 %
  • Copper 3.9 %
  • Folate 4.1 %
  • Iron 5.2 %
  • Magnesium 6.3 %
  • Manganese 33.9 %
  • Niacin 6.3 %
  • Pantothenic Acid 2.4 %
  • Phosphorus 8.3 %
  • Riboflavin 4.9 %
  • Selenium 15.9 %
  • Thiamin 5.9 %
  • Zinc 4.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Applesauce Carrot Cake

View the full Applesauce Carrot Cake Recipe & Instructions
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Applesauce Carrot Cake

53 calories of Flour, whole grain, (0.13 cup)

38 calories of Olive Oil, (0.02 cup)

23 calories of Granulated Sugar, (0.03 cup)

14 calories of Egg, fresh, whole, raw, (0.19 large)

10 calories of Carrots, raw, (0.19 cup, chopped)

5 calories of Applesauce, unsweetened, (0.05 cup)

1 calories of Nutmeg, ground, (0.03 tbsp)

1 calories of Cinnamon, ground, (0.09 tsp)

0 calories of Salt, (0.03 tsp)

0 calories of Baking Soda, (0.13 tsp)

Nutrition & Calorie Comments  

Great recipe! I substitute sugar with Splenda but used 1 1/2 instead of 1/2 cup. Also added vanilla. Topped with cream cheese frosting, then chopped walnuts. Very tasty! Submitted by:

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I read the comments so I used the whole can of applesauce and 1/2 Fat free milk. I also used splenda instead of sugar. No frosting for me but I'm sure it would be better with it. Submitted by:

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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! Submitted by:

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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. Submitted by:

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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. Submitted by:

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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. Submitted by:

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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. Submitted by:

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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. Submitted by:

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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! Submitted by:

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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. Submitted by:

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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! Submitted by:

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This recipe seems awful high in calories and carbs to me. Submitted by:

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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 Submitted by:

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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. Submitted by:

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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.
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going to try this, but sub splenda for sugar and egg beaters for eggs.... hope it comes out great! Submitted by:

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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!! Submitted by:

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I substituted Splenda for sugar. Would increase amount next time - would like them sweeter. Submitted by:

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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. Submitted by:

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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.
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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) Submitted by:

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