Applesauce Carrot Cake

Applesauce Carrot Cake

3.9 of 5 (174)
member ratings
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


Applesauce makes this cake healthier than your regular cake. Applesauce makes this cake healthier than your regular cake.
Number of Servings: 1


    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


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

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    34 of 35 people found this review helpful
    I added about a tbsp of vanilla and 1/4 cup milk as it looked too thick after I had mixed it all. baked for around 30 minutes, wonderful flavor, 1st carrot cake I have ever made and will not hesitate to do it again! - 10/13/08

  • no profile photo

    24 of 30 people found this review helpful
    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

  • no profile photo

    19 of 21 people found this review helpful
    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

  • no profile photo

    Very Good
    15 of 19 people found this review helpful
    I too added vanilla but I also added mashed banana and walnuts. Really very tasty. I am not much of a baker but I feel like one now, - 2/19/09

  • no profile photo

    13 of 25 people found this review helpful
    Watch the baking time: 20 to 25 min 4 cupcakes: 45-50 minutes for a 9"x13" sheet cake. Cream cheese frosting good!

    Also I shredded & reduced carrots to 2.5c, ,vanilla,raisins,and .25-.5c
    chopped walnuts or pecans, +.25c nfmilk?...sub Splenda, Egg whites

    081026 J will try this
    - 10/26/08