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
Frosting
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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