Applesauce Carrot Cake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 144.3
- Total Fat: 5.7 g
- Cholesterol: 35.3 mg
- Sodium: 264.7 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.9 g
- Protein: 3.6 g
View full nutritional breakdown of Applesauce Carrot Cake calories by ingredient
Introduction
Applesauce makes this cake healthier than your regular cake. Applesauce makes this cake healthier than your regular cake.Number of Servings: 1
Ingredients
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2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, coarsely chopped
Directions
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
Serves 16.
Reprinted with permission by Public Health – Seattle & King County
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
Serves 16.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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CMARIEW
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TLORDAGAMA
The cake wasn't dry nor bland some people try to tweak a receipe,when it doesn't come out the way they thought they blame the poster. Sweets are not part of our lifestyle anymore. Anyone knows when you try a receipe for the first time you follow the directions next time try tweak if necessary. - 2/12/09
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ENSORBABE
Watch the baking time. 20 to 25 minutes for cupcakes and 45 to 50 minutes for a 9"x13" sheet cake. That's standard baking. If I had followed directions, I'd have had a charcoal brick. A little bit dry so I'll try adding raisins or craisins next time. Cream cheese frosting is wonderful on it too. - 2/28/08
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MYSHARONANY
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YELLOWROSIE
