Carrot applesauce cake deluxe
From shirleyoma 15 years ago
- 65 minutes to make
- Serves 16
This is healthier than you'd expect and oh so good! From a friend in another Club.
Ingredients
- 2 cups whole grain flour shopping list
- 1/2 cup sugar ( I use Splenda) shopping list
- 2 teaspoons baking soda shopping list
- 1-1/2 teaspoons cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup unsweetened applesauce shopping list
- 1/4 cup olive oil shopping list
- 3 large eggs shopping list
- 3 cups carrots, coarsely chopped shopping list
- 3/4 cup chopped nuts shopping list
- Use your favorite frosting shopping list
How to make it
- DIRECTIONS
- 1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon,
- nutmeg and salt.
- 2. In a separate small bowl, combine the applesauce, oil and eggs. Add to
- the flour mixture, stirring until the ingredients are well blended. Add the
- carrots and mix again.
- 3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular
- cake pan, or two bread loaf pans, or a cupcake pan.
- 4. Bake the cake in a preheated 350? F oven for about 1 hour, 10 minutes, or
- until a toothpick inserted in the thickest part of the cake comes out clean.
- Set the cake on a wire rack for five minutes. Then, run a knife around the
- edges of the pan to loosen the cake, and turn the cake out onto the rack to
- cool.
- NUTRITION INFO without nuts and Frosting:
- Calories: 145
- Fat: 6 g
- Carbohydrates: 21 g
- Protein: 4 g
The Rating
Reviewed by 10 people-
Oma: I have missed you...great recipe. ^5 from me.
Have you ever tried the stevia sweetener. Made from a plant, nothing artificial and you use so little! I love it.
ave a sweet day, my friend.
joymarie
mystic_river1
in Bradenton loved it
-
love this recipe thanks high5 {I bet the Applesauce and carrots are a great combo thanks}
momo_55grandma
in Mountianview loved it
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Terrific recipe, Shirley! Thanks. Only difference is, I use real sugar. I kinda don't trust sweeteners! Just me, I guess, because I do use Splenda when cooking for diabetics. FIVER! :+D
chefelaine
in Muskoka loved it
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