Carrot Cake

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Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Carrot Cake calories by ingredient

Introduction

I made these for my son's first birthday. It makes a 9x13 in cake or 24 cupcakes. I made these for my son's first birthday. It makes a 9x13 in cake or 24 cupcakes.

Minutes to Cook: 20

Number of Servings: 24

Ingredients

4 eggs

1 c white granulated sugar

1 c brown sugar, packed

3/4 c canola oil

1/2 c applesauce, unsweetened

1 tsp. vanilla extract

2 tsp. ground cinnamon

2 c all purpose flour

2 tsp. baking soda

2 tsp. bakign powder

1/2 tsp. salt

3 c shredded carrots

1 c pecans/walnuts (optional- not figured into nutritional info)

Directions

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.