Makeover Moist Carrot Cake

Name: Makeover Moist Carrot Cake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: 1-1/3 cups sugar; 1/2 cup packed brown sugar; 1 cup unsweetened applesauce; 1/2 cup canola oil; 2 large eggs; 2 large 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; 3 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar; 1/4 cup finely chopped walnuts, toasted

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 35 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Geri Frahm, Gretna, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Makeover Moist Carrot Cake

3 Reviews Add your review

Yield:16 servings

Prep:35 min

Cook:45 min

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Ingredients

1-1/3 cups sugar
1/2 cup packed brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 large eggs
2 large 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
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped walnuts, toasted

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Directions

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 in 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.