Applesauce Carrot Cake
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 servingsPrep
15 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free
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.
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