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Applesauce Carrot Cake

Applesauce Carrot Cake

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Submitted by walker

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.

YIELD

16 servings

PREP

15 min

COOK

35 min

READY

2 hrs

Ingredients

4 4
LARGE LARGE EGGS
2 473
CUPS ML SUGAR
1 ½ 355
CUPS ML APPLESAUCE
2 473
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML CINNAMON
3 3
JARS JARS BABY CARROTS
puree *
Frosting
12 346.8
OUNCES ML/G YOGURT
strained
1 1
X X CREAM CHEESE *
1 1

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 195 10% 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?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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