Applesauce Carrot Cake
43
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.
