Carrot Cake
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 eggs1 c white granulated sugar1 c brown sugar, packed3/4 c canola oil1/2 c applesauce, unsweetened1 tsp. vanilla extract2 tsp. ground cinnamon2 c all purpose flour2 tsp. baking soda2 tsp. bakign powder1/2 tsp. salt3 c shredded carrots1 c pecans/walnuts (optional- not figured into nutritional info)
Preheat oven to 350F. Grease and lightly flour a 9x13 in baking dish or use paper cups for cupcakes.
Mix eggs, oil, applesauce, 1c white sugar, 1 c brown sugar and vanilla until well blended. Sift together flour, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture and mix until just smooth, do not over mix. Stir in shredded carrots. (Add nuts here if desired)
Bake cupcakes for approx. 20-25 minutes or until toothpick inserted in center comes out clean. Bake 13x9 inch cake 40-50 min or until toothpick inserted in center comes out clean. I served these with a little cream cheese (1/3 less fat) icing on top.
Number of Servings: 24
Recipe submitted by SparkPeople user CRYSTAL5576.
Mix eggs, oil, applesauce, 1c white sugar, 1 c brown sugar and vanilla until well blended. Sift together flour, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture and mix until just smooth, do not over mix. Stir in shredded carrots. (Add nuts here if desired)
Bake cupcakes for approx. 20-25 minutes or until toothpick inserted in center comes out clean. Bake 13x9 inch cake 40-50 min or until toothpick inserted in center comes out clean. I served these with a little cream cheese (1/3 less fat) icing on top.
Number of Servings: 24
Recipe submitted by SparkPeople user CRYSTAL5576.
Nutritional Info Amount Per Serving
- Calories: 179.0
- Total Fat: 7.5 g
- Cholesterol: 35.8 mg
- Sodium: 208.8 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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