Makeover Moist Carrot Cake Recipe

5 3 4
Makeover Moist Carrot Cake Recipe
Makeover Moist Carrot Cake Recipe photo by Taste of Home
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Makeover Moist Carrot Cake Recipe

Read Reviews
5 3 4
Publisher Photo
One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. —Geri Frahm, Gretna, Nebraska
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/3 cups sugar
  • 1/2 cup packed brown sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/2 cup golden raisins
  • 1/2 cup finely chopped walnuts
  • FROSTING:
  • 5 ounces reduced-fat cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/4 cup finely chopped walnuts, toasted

Directions

In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 16 servings.
Originally published as Makeover Moist Carrot Cake in Light & Tasty April/May 2007, p11

Nutritional Facts

1 slice: 406 calories, 15g fat (3g saturated fat), 39mg cholesterol, 240mg sodium, 64g carbohydrate (45g sugars, 2g fiber), 6g protein.

  • 1-1/3 cups sugar
  • 1/2 cup packed brown sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/2 cup golden raisins
  • 1/2 cup finely chopped walnuts
  • FROSTING:
  • 5 ounces reduced-fat cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/4 cup finely chopped walnuts, toasted
  1. In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
  2. Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  3. For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 16 servings.
Originally published as Makeover Moist Carrot Cake in Light & Tasty April/May 2007, p11

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Reviews forMakeover Moist Carrot Cake

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nanc919 User ID: 6764577 150122
Reviewed Jul. 7, 2012

"I always use this recipe for Carrot cake, with few variations. It is my ALL TIME FAVORITE! It never fails to get raves from everyone who tastes it."

MY REVIEW
LauraManning User ID: 968398 150121
Reviewed Aug. 21, 2010

"Excellent taste and texture. Keeps well in the fridge--still tasted great after 1 week."

MY REVIEW
dorayflores User ID: 1370498 149591
Reviewed Nov. 23, 2008

"I made this recipe twice in one week! I took some sugar off the cake and the frosting and it was still Delicious. My favorite"

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