Wonderful Carrot Cake
“This healthy carrot cake recipe is moist, tender and delicious. Kids will love it because it’s sweet, and you’ll love it because it’s packed with good-for-you carrots.” —Brenda Rankhorn, New Market, Alabama
| Servings | Prep Time | Cook Time |
| 24servings | 25minutes | 40minutes + cooling |
| Servings | Prep Time |
| 24servings | 25minutes |
| Cook Time |
| 40minutes + cooling |
Ingredients
- Carrot Cake:
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 3 large eggs room temperature
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp baking soda
- 3 cups finely shredded carrots
- 1/2 cup chopped walnuts
- Frosting:
- 3 ounces cream cheese softened
- 1 tbsp fat-free milk
- 1 tsp vanilla extract
- 2-1/2 cups confectioner's sugar
- Dash salt
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. In a large bowl, beat sugars, eggs, oil, applesauce and vanilla until well blended. In another bowl, whisk flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture. Stir in carrots and walnuts.
- Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack.
- For frosting, in a small bowl, beat cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Top with additional walnuts, if desired. Store in the refrigerator.
Recipe Notes
Nutrition Facts
1 piece: 223 calories, 8g fat (1g saturated fat), 30mg cholesterol, 183mg sodium, 36g carbohydrate (26g sugars, 1g fibre), 3g protein.
