This carrot cake recipe comes from The Little Pie Company, which makes amazing desserts. It’s moist, with lots of textures and flavors, and cuts down on cholesterol by using a combination of egg whites and applesauce.
Applesauce Carrot Cake
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites
Yield: 9″ x 13″ cake or two-layer 9″ round cake
- 2 cups all-purpose flour
- 3/4-1 cup sugar, depending on how sweet you want it
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 cup unsweetened applesauce, thick and smooth
- 1/2 cup egg whites (from about 4 large eggs) OR 2 eggs
- 1/2 cup flavorless vegetable oil, such as canola
- 2 teaspoons pure vanilla extract
- 1 1/2 cups finely shredded raw carrots (about 2 large carrots)
- 1/2 cup sweetened flaked coconut (the packaged variety)
- 1/2 cup raisins OR coarsely chopped dates
- 1/2 cup coarsely chopped walnuts OR pecans
- Cream cheese frosting
- Preheat oven to 350ºF. Grease and flour a 9″ x 13″ baking pan or two 9″ round cake pans.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, stir together applesauce, egg whites OR eggs, oil, and vanilla on low speed.
- On medium speed, beat in sugar, baking soda, and cinnamon.
- Stir in flour and beat on medium speed until well blended.
- Stir in carrots, coconut, dried fruit, and nuts.
- Pour batter into pan(s) and smooth the top.
- Bake for about 35 minutes in a 9″ x 13″ pan, or 25 minutes in round cake pans. The cake is done when a toothpick inserted in the center comes out clean and when touching the center with your finger leaves only a faint impression.
- Cool cake to room temperature on wire rack. (You can turn out the cake onto the racks when it’s cool enough to touch, but I just left them in the pans.)
- While cake is cooling, prepare cream cheese frosting.
- Frost cake after it has cooled completely.
- Store cake in the refrigerator, covered. You can serve it immediately, but the flavors will develop as it stands and the cake will taste even better on the second day.