Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Carrot Cake

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