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Wonderful Carrot Cake Recipe

Wonderful Carrot Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:24 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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: 223 calories, 8g fat (1g saturated fat), 30mg cholesterol, 183mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 3g protein .

Reviews for Wonderful Carrot Cake

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MY REVIEW
ConnieK
Reviewed Apr. 7, 2013

"I too thought this was dry (but it could be that I baked it too long). Does have a great flavor and is easy to make. May try again and only bake for 40 min instead of 45."

MY REVIEW
fabtab
Reviewed Oct. 11, 2012

"sorry, i forgot to said, I only use half of sugar... :)"

MY REVIEW
fabtab
Reviewed Oct. 11, 2012

"this is the MOST DELICIOUS AND SUPER LIGHT CARROT CAKEEEEEEEEEE!!!!!

Very moist, and tender and delicious..
I made it many, many, many times... it's my super favorite and the number 1 in my list of carrot cake... Really, you must do it.. :)"

MY REVIEW
godsgrace_7
Reviewed May. 29, 2012

"I took this cake to a church picnic yesterday and everyone really liked it. It was very moist and light. I will definitely make this again."

MY REVIEW
s_pants
Reviewed Aug. 16, 2011

"I thought it was a very good carrot cake...I left out the nuts because my son doesn't like them. I thought the frosting was excellent. I frosted about 2/3 of the cake with this recipe and made 1/3 of the frosting recipe using soy cream cheese and milk and it turned out well, too. I never would have guessed it was a "healthy" cake!"

MY REVIEW
vallarta
Reviewed Jun. 16, 2011

"I like to use pineapple in my cake\\\"

MY REVIEW
sherk
Reviewed May. 2, 2011

"We are diabetic so I made this recipe substituting Splenda and Splenda Brown Sugar. I came out very moist. Instead of the cream cheese frosting, I used Cool Whip Lite. Would definitely make again."

MY REVIEW
children107
Reviewed Apr. 28, 2011

"I made it for Easter only I didn't get it made until Monday. I ranout of time and oven space. But everyone loved it. My daughter even took it for her school lunch. I have made other Carrot Cakes but I liked that this one had applesauce in it. I hope to make it often. It is better than any box mix."

MY REVIEW
forgoti8it
Reviewed Apr. 28, 2011

"I have not made this cake yet. But I will, as I think it sounds delicious I have read the comments though. I think some of these raters are making a different cake then this one submitted by Taste of Home. I have read this recipe forwards and backwards and pineapple is not listed in this recipe. It does have applesauce. But Albertagirl40 did send a Cake Carrot Recipe and it has pineapple, not applesauce in that recipe. That might be why some thought it was too dry. Two different recipes should not be rated the same. And a recipe other than Taste of Home should not be rated here."

MY REVIEW
Sheryl Tokarczyk
Reviewed Apr. 28, 2011

"Used as an Easter morning treat! Enjoyed by all and recipe was shared!"

MY REVIEW
karen1bryant
Reviewed Apr. 28, 2011

"It was a little dry, if I make it again I would add raisons."

MY REVIEW
PatsyReed
Reviewed Apr. 28, 2011

"Cake was very good. If you want sugar free recipes go to the Splenda or Ideal sites. I may have mis-measured the flour, or not drained the pineapple well enough, as my batter was fairly thin, so I had to cook it a little longer. That was no problem. Cake was great!"

MY REVIEW
luiggy
Reviewed Apr. 28, 2011

"I love carrot cakes..."

MY REVIEW
GibsonGirl85
Reviewed Apr. 28, 2011

"The carrot flavor was so mild, you hardly knew there were carrots in it. I was really hoping this cake would be more to my tastes than what it was. I miss the carrot cake of my childhood. But if you like mild flavor, then by all means, bake this cake."

MY REVIEW
PBnuffsaid
Reviewed Apr. 28, 2011

"I made this into cupcakes (made about 27 cupcakes) and used a little less than 3/4 C. sugar and brown sugar (as someone had suggested it had too much. Also, for the frosting, I used 4oz of cream cheese (since I bought an 8oz block) and added a bit more powdered sugar to make up for that.

The cupcakes were good. A bit heavy and they don't rise much. Also, the amount of frosting only covered about 24 cupcakes, at least the way I put it on.
Overall a good recipe though. Not difficult and very tasty."

MY REVIEW
cckrll61
Reviewed Apr. 28, 2011

"This cake was really moist with the pineapple in it. It was a big hit at Easter dinner. Also a friend of mine loves it because it's made from scratch. Will most certainly make it again."

MY REVIEW
namayna
Reviewed Apr. 28, 2011

"This was pretty good. I used Ideal for the sugar because my boyfriend is diabetic. It was excellent, even the frosting, it worked fine."

MY REVIEW
KLYW
Reviewed Apr. 28, 2011

"The cake was not as moist as I had hoped. I would not make this again."

MY REVIEW
nancylcunliffe
Reviewed Apr. 28, 2011

"I loved it and thought it was an easy recipe to make. My family loved it also"

MY REVIEW
BettyJo3847
Reviewed Apr. 25, 2011

"This is an awesome cake. It does not taste healthy. It tastes great!!"

MY REVIEW
hoteamom
Reviewed Apr. 23, 2011

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

MY REVIEW
albertagirl40
Reviewed Apr. 22, 2011

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

MY REVIEW
albertagirl40
Reviewed Apr. 22, 2011

"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 ½ 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 350°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"

MY REVIEW
oubetsy
Reviewed Apr. 22, 2011

"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!"

MY REVIEW
Donalee2
Reviewed Apr. 22, 2011

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

MY REVIEW
Donalee2
Reviewed Apr. 22, 2011

"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"

MY REVIEW
Fernjack
Reviewed Apr. 21, 2011

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

MY REVIEW
amberoseinjune
Reviewed Apr. 21, 2011

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

MY REVIEW
agronomy1
Reviewed Apr. 21, 2011

"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."

MY REVIEW
Black Lady
Reviewed Apr. 21, 2011

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

MY REVIEW
oubetsy
Reviewed Apr. 21, 2011

"While I have not tried this recipe yet, I just wanted to share a wonderful brand for those who commented on the sugar. I suggest using Ideal No Calorie Sweetener - it comes in regular sugar, brown sugar, and confectioner's sugar and tastes exactly the same (in my opinion). It cuts out all the calories that come with the sugar and works amazing for baking recipes, such as this. It is a little pricey but worth it if you're diabetic or concerned about the calories. I'm sure there are others who disagree with my suggestion, but just wanted to share with anyone looking for a great substitute!"

MY REVIEW
dregan
Reviewed Apr. 21, 2011

"Actually, if it actually makes 24 svgs, that is only 3 tsps (48 calories) of sugar per svg. That's not bad for a dessert."

MY REVIEW
gramychristine
Reviewed Apr. 21, 2011

"I haven't tried this yet, but I always lower the amount of sugar a recipe calls for. Chemically, one can eliminate up to 1/3 of the sugar amount and not have it affect the overall consistency. I have been reading about the benefits of pure male syrup. I wonder how substituting that for the white and brown sugars would turn out. It's worth a try!"

MY REVIEW
ctownsley
Reviewed Mar. 8, 2011

"Excellent! I made it into muffins with a drizzle of cream cheese icing and added a bit more cinnamon and allspice. Definitely a keeper!"

MY REVIEW
ilysej
Reviewed Jan. 21, 2010

"This is packed with sugar and not truly healthy!"

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