Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened applesauce; ¼ cup vegetable oil; Splenda sugar substitute, to equal 2 cups; 2 cups flour; 1 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons cinnamon; 4 eggs; 1 teaspoon vanilla; 1 cup chopped nuts; cooking spray; 3 cups grated carrots or 3 (7 3/4 ounce) jarsof junior carrot baby food

Servings: persons

1 cup unsweetened applesauce
¼ cup vegetable oil
Splenda sugar substitute, to equal 2 cups
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs
1 teaspoon vanilla
1 cup chopped nuts
cooking spray
3 cups grated carrots or 3 (7 3/4 ounce) jarsof junior carrot baby food

1
Preheat oven to 350.
2
Spray Bundt pan with cooking spray.
3
Combine oil, applesauce and Splenda in large mixing bowl.
4
In another bowl sift together flour, salt, soda, and cinnamon.
5
Mix both mixtures together.
6
Beat in eggs, vanilla, and carrots, fold in nuts.
7
Bake 45 minutes to until knife comes out clean.
8
*Note: This cake is very tasty and keeps well.
9
I prefer to use the jars of baby food junior carrots.
10
Also you may use pumpkin instead of the carrots or jars of junior baby food prunes.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsweetened applesauce, ¼ cup vegetable oil, Splenda sugar substitute, to equal 2 cups, 2 cups flour, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions