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Wonderful Carrot Cake Recipe
Wonderful Carrot Cake Recipe photo by Taste of Home

Wonderful Carrot Cake Recipe

Publisher Photo
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
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 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

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.

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

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.

Reviews for Wonderful Carrot Cake

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (8)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
Reviewed Oct. 11, 2012

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

MY REVIEW
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
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
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!

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