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Wonderful Carrot Cake

 Wonderful Carrot Cake
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
24 ServingsPrep: 25 min. Bake: 40 min. + cooling

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 King Arthur Unbleached All-Purpose Flour
  • 1/2 cup King Arthur Premium 100% 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

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Wonderful Carrot Cake (continued)

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.