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Carrot-Applesauce Cake

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Submitted by am1025_2

YIELD

servings

PREP

20 min

COOK

65 min

READY

85 min

Ingredients

2 ¾ 651
3 15
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
3 15
TEASPOONS ML CINNAMON
1 5
TEASPOON ML NUTMEG
4 4
LARGE LARGE EGGS
¾ 177
CUP ML VEGETABLE OIL
2 473
CUPS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 ⅔ 394
CUPS ML APPLESAUCE
3 7.1E+2
CUPS ML CARROTS
shredded
1 237
1 237
CUP ML WALNUTS
chopped

Directions

Mix dry ingredients together and set aside.

Beat eggs; stir in oil, sugar and vanilla.

Add applesauce and carrots; mix well.

Add to flour mixture.

Fold in raisins and ½ cup walnuts.

Pour into greased pan; sprinkle with remaining ½ cup walnuts. (Exception: for 10 inch tube put nuts on bottom of pan.)

For 9 x 13 inch pan put nuts on top. Bake tube pan 65 minutes; bake 9 x 13 inch pan 45 minutes.

Cool tube cake 15 min. then remove from pan.

Will keep 4 to 5 days well covered.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 548g (19.3 oz)
Amount per Serving
Calories 1526 39% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1145mg 48%
Total Carbohydrate 73g 73%
Dietary Fiber 11g 43%
Sugars g
Protein 50g
Vitamin A 329% Vitamin C 49%
Calcium 13% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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