Moist Delicious Carrot Cake


4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 52.8
  • Total Fat: 0.8 g
  • Cholesterol: 26.6 mg
  • Sodium: 111.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Moist Delicious Carrot Cake calories by ingredient
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Introduction

My 12 year old son says it's better than Grandma's and she's a professional baker! My 12 year old son says it's better than Grandma's and she's a professional baker!
Number of Servings: 24

Ingredients

    *Whole Wheat Flour, 1 1/3 cup
    *Motts Natural Apple Sauce, 2/3 cup (I make my own applesauce and use that)
    Egg, fresh, 3 large (could easily substitute 1 egg and 2 egg whites or use egg beaters)
    Carrots, raw, 1.5 cup, grated
    Granulated Sugar, .5 cup
    Baking Soda, 1.5 tsp
    Baking Powder, 1 tsp
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, .5 tsp (optional)
    Allspice, .5 tsp (optional)

Directions

Grease and flour a 9 x 13 in pan. Mix dry ingredients and wet ingredients separately. Toss the grated carrots into the dry ingredients before adding the wet. Mix the wet and dry together. Of course I prefer to use a cream cheese icing, but I have been sprinkling the top with icing sugar instead to save on the calories and fat content. This recipe makes one 9 by 13 pan.

Number of Servings: 24

Recipe submitted by SparkPeople user MLWOOD.

TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I just made this to bring to a party and I'm glad I doubled the recipe and made a 9x13 because I've already eaten a lot of it!
    I added crushed walnuts and a little plain soy milk (really just to help wash the dry ingredients out of the bowl) - and did use the 2 egg white and 1 egg.
    350 for ~30 min
    - 1/18/09

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  • 1 of 1 people found this review helpful
    Can you post the temp and how long to bake, thx - 1/18/09

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  • Very Good
    1 of 1 people found this review helpful
    really good, made it in an 8 x 8 pan, with the extra 1/2 cup of milk, making 16 servings. will make it again! - 5/3/08

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  • Very Good
    1 of 1 people found this review helpful
    I followed the recipe but added about 1/2 c of milk as another reviewer suggested because the batter was very thick. I would definitely use a smaller pan than 9x13 for it to be thicker like a cake. Frosted with fat free cream cheese frosting from this site. A bit "branny" but would make again. - 4/7/08

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  • Incredible!
    1 of 1 people found this review helpful
    Tastes like the real thing, though I did make the low sugar cream cheese frosting on it! - 3/29/08

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