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Wonderful Carrot Cake Recipe

Wonderful Carrot Cake Recipe photo by Taste of Home

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This cake is moist, tender and delicious, and you won't think “healthy,” but it is. 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

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Wonderful Carrot Cake Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 24 Servings

25 40 65

Ingredients

3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt

Directions

In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator. Yield: 24 servings.

Nutritional Facts 1 piece equals 223 calories, 8 g fat (1 g saturated fat), 30 mg cholesterol, 183 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Wonderful Carrot Cake in Healthy Cooking February/March 2009, p31

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Reviews for Wonderful Carrot Cake

Wonderful Carrot Cake

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(21-30) of 35 reviews

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Reviewed on Apr. 23, 2011 by hoteamom

Great recipe! Easy to make, bakes up great, very tasty... my company loved it!!!

Reviewed on Apr. 22, 2011 by albertagirl40

Sorry, but inadvertently left out an ingredient for the frosting in my recipe. It should include 2 cups of powdered sugar, sifted or not.

Reviewed on Apr. 22, 2011 by albertagirl40

I thought I'd try it to see how it compared to mine -- I WIN! If you want to make a good AND healthy carrot cake, try this.

CAKE CARROT PINEAPPLE WHOLE WHEAT HONEY

2 Â½ c. whole wheat cake flour

2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 (20 oz.) can crushed unsweetened pineapple

3/4 c. butter

2/3 c. honey

3 eggs

1 tsp. vanilla

2 c. shredded carrots

Set oven at 350Â°F. Grease and flour cake pan.

Drain pineapple and set aside.

Combine dry ingredients and set aside.

Beat honey and butter in large mixer bowl.

Add eggs and vanilla, combine thoroughly

Beat in flour and egg mixtures alternately, scraping sides occasionally.

Fold in carrots and pineapple.

Bake for 1 hour.

CREAM CHEESE FROSTING:

Beat 8 oz. block of cream cheese, 1/4 cup butter.

Add 1 teaspoon vanilla and honey to taste.

Sorry, I don't mean to be rude, but the aim is to find a recipe that works as advertised, isn't it?

shortstuffcm

Reviewed on Apr. 22, 2011 by oubetsy

I have always bought Ideal at Meijer (Ohio) and I know other grocery stores carry it as well. It's not like most "sugar substitutes" as it's 99% natural (small amount of sucralose for sweet taste). I suggest visiting their website for more info!

Reviewed on Apr. 22, 2011 by Donalee2

WHERE DO YOU GET IDEAL SUGAR SUBSTITUTE? I HAVE NEVER HEARD OF IT BEFORE. DONALEE2

Reviewed on Apr. 22, 2011 by Donalee2

I HAVEN'T TRIED THIS RECIPE YET BUT PLAN TO. ALL SUGAR AND FLOUR ARE CARBOHYDRATES AND IF YOU ARE DIABETIC OR WATCHING YOUR WEIGHT THAT IS WHAT YOU LOOK AT. THERE IS A DIFFERENCE IN CARBS. THE GOOD CARBS HAVE MORE FIBER IN THEM. YOU HAVE TO MAKE THE DECISION IF YOU EAT A CERTAIN THING OR NOT. IF YOU DON'T THINK IT IS HEALTHY DON'T EAT IT. DONALEE2

Reviewed on Apr. 21, 2011 by Fernjack

I believe gramychristine made a typing error and should have put maple sugar not male sugar

Reviewed on Apr. 21, 2011 by amberoseinjune

I'm sure that they mean MAPLE syrup- someone made a big typo.

Reviewed on Apr. 21, 2011 by agronomy1

Actually there is not that much sugar in the recipe, and sugar is not that unhealthy for you - it is much healthier than artificial sweetener (never eat this) or high fructose corn syrup!! You can often use less than a recipe calls for if necessary.

Reviewed on Apr. 21, 2011 by Black Lady

I haven't made this recipe yet but I would like to know what male syrup is and where do you get it?????

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