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  

seems like a lot of fat/oil... could you use Pam spray on pan instead of greasing pan???? could you up the applesauce and decrease the oil??? what about adding raisins/craisins and nuts to the mix??? Submitted by:

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Lower in sugar but seems to be lower in taste. It was good for what it is. Submitted by:

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I add half and half white and brown sugar. Extra flavor. Submitted by:

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Send like too much sugar and fat Submitted by:

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Light in calories but sodium level noticeable. Submitted by:

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Good but will not use as much sugar. Submitted by:

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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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