Applesauce-Raisin Spice cake with Caramel Frosting

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.8
  • Total Fat: 2.6 g
  • Cholesterol: 1.3 mg
  • Sodium: 572.3 mg
  • Total Carbs: 76.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.9 g

View full nutritional breakdown of Applesauce-Raisin Spice cake with Caramel Frosting calories by ingredient
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this is low fat and huge servings! this is low fat and huge servings!
Number of Servings: 8


    1 cup granulated sugar substitute
    1 cup packed brown sugar substitute
    2 1/3 cups unsweetened applesauce
    3 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    2 teaspoons ground nutmeg
    1/2 teaspoon salt
    1/2 cup raisins
    1 teaspoon vanilla extract
    Cooking spray

    1 cup packed dark brown sugar substitute
    1/2 cup soy milk
    2 tablespoons butter or stick margarine
    1/4 teaspoon salt
    1 1/2 cups powdered sugar
    1 teaspoon vanilla extract


Preheat oven to 350.

To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to applesauce mixture; beat just until moist. Stir in raisins, and 1 teaspoon vanilla.

Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack.

To prepare icing, combine 1 cup brown sugar, milk, butter, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools).

Place 1 cake layer on a plate; working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.

Number of Servings: 8

Recipe submitted by SparkPeople user OWLGIRL624.

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