Amazing Healthy Carrot Cake

Traditional carrot cake recipes have a lot of fat in them due to the oil. I substitute with applesauce, and use whole wheat flour which makes a dense cake which is still moist.

Course desserts

Cuisine Edwardian, English, Vegetarian

Keyword carrot cake

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 339kcal

Ingredients

2 tbsp. apple butter concentrated applesauce
1 cup unsweetened applesauce
4 large eggs
1/2 cup sugar or substitute
1/2 cup brown sugar or substitute
2 tsp. vanilla
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 cups grated carrots
1 cup raisins optional
1 cup walnuts, or pecans optional (chopped)

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Instructions

Preheat oven to 350 F, 180 C or Gas 4.
Grease a 9″ x 13″ sheet pan or two square or round baking pans with non stick baking glaze*. An 8-inch pan will yield a thicker cake, a 9" thinner and larger cake.
In a mixing bowl, combine the apple butter, applesauce, eggs, sugar and vanilla until smooth.
Next, slowly add flour, baking soda, baking powder and cinnamon to the mixture. Blend until all of the ingredients are moistened.
Lightly mix in the grated carrots and then add nuts/raisins (optional).
Transfer the mixture into your prepared pans.
Slap the pans on the counter to help remove large air bubbles.
Bake in oven for 35-40 minutes. Test with a tooth pick to ensure the stick comes out clean.
Let sit in the tins for 10-15 minutes and then remove and place on baking racks to cool.
You have a few options for serving.
You can serve as single layer snack cakes or make a layer cake of the 2 round tins if company is coming.
Frosting: the cake is just as delicious without any topping at all, but traditionally calls for a cream cheese frosting** then garnished with chopped nuts or candied carrots.

Notes

*Non stick baking glaze
**Cream Cheese Frosting

Nutrition