Applesauce Carrot Cake


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


  1. Preheat oven to 350ºF.  Grease and flour a 9″ x 13″ baking pan or two 9″ round cake pans.
  2. 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.
  3. On medium speed, beat in sugar, baking soda, and cinnamon.
  4. Stir in flour and beat on medium speed until well blended.
  5. Stir in carrots, coconut, dried fruit, and nuts.
  6. Pour batter into pan(s) and smooth the top.
  7. 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.
  8. 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.)
  9. While cake is cooling, prepare cream cheese frosting.
  10. Frost cake after it has cooled completely.
  11. 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.

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