Applesauce Carrot Cake
208
This super moist carrot cake was absolutely delicious and much much lower-fat than a regular carrot cake, thanks to applesauce and yogurt instead of butter and cream cheese. I used whole wheat pastry flour to make it even more nutrition dense. I will be making this low-fat carrot cake again for sure.
Ingredients
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
applesauce
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
cinnamon
|
|
| 3 | jars |
baby carrots
puree |
* |
| Frosting | |||
| 12 | ounces |
yogurt
strained |
|
| 1 | x |
cream cheese
|
* |
| 1 | x |
vanilla extract
|
* |
Directions
For the cake, mix everything together and pour into a jelly-roll pan or other large baking pan (10 by 12 inch I think).
Bake at 350℉ (180℃). for about 35 minutes.
Frost when completely cool.
Everyone loves this cake.
Nutrition Facts
Serving Size 100g (3.5 oz)Amount per Serving
Calories 19510% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 56mg
19%
Sodium 244mg
10%
Total Carbohydrate
14g
14%
Dietary Fiber 1g
4%
Sugars g
Protein
8g
Vitamin A 2%
•
Vitamin C 8%
Calcium 4%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
