Carrot Cake
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cups grated carrots shopping list1 cup brown sugar1 cup raisins4 eggs (I used liquid egg substitute)1 1/2 cups white sugar1/2 cup vegetable oil (I used soybean oil)1/2 cup unsweetened applesauce (Mott's Natural)2 teaspoons vanilla extract1 cup crushed pineapple, drained3 cups all-purpose flour1 1/2 teaspoons baking soda1/2 teaspoon salt3 teaspoons ground cinnamon1/2 tsp allspice, ground1/4 tsp nutmeg, ground1/4 tsp ginger, ground1 cup chopped pecans (or walnuts if you prefer)
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, oil and vanilla. Stir in the pineapple.
Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. (It took around 50 minutes for the loaf pan and about 80 minutes for the Bundt pan, just keep checking with the bamboo skewer or toothpick).
If desired, when completely cooled, half each layer, frost with your favorite cream cheese frosting.
Serving Size: Makes 16 381-Calorie servings
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, oil and vanilla. Stir in the pineapple.
Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. (It took around 50 minutes for the loaf pan and about 80 minutes for the Bundt pan, just keep checking with the bamboo skewer or toothpick).
If desired, when completely cooled, half each layer, frost with your favorite cream cheese frosting.
Serving Size: Makes 16 381-Calorie servings
Nutritional Info Amount Per Serving
- Calories: 381.0
- Total Fat: 12.6 g
- Cholesterol: 0.2 mg
- Sodium: 255.3 mg
- Total Carbs: 70.9 g
- Dietary Fiber: 3.3 g
- Protein: 5.4 g
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