Lighter Carrot Cake Recipe

Name: Lighter Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups carrots, grated; ¾ cup unsweetened applesauce; ¾ cup vegetable oil; 2 egg whites; 2 eggs; 1 cup crushed pineapple, drained; 2 teaspoons cinnamon; 2 teaspoons baking soda; 2 cups flour; 1 ½ cups sugar; 1 cup raisins; 1 cup walnuts, chopped

Servings: persons

3 cups carrots, grated
¾ cup unsweetened applesauce
¾ cup vegetable oil
2 egg whites
2 eggs
1 cup crushed pineapple, drained
2 teaspoons cinnamon
2 teaspoons baking soda
2 cups flour
1 ½ cups sugar
1 cup raisins
1 cup walnuts, chopped

1
Preheat oven to 350.
2
Mix together carrots, applesauce, oil, eggs, and sugar.
3
Add pineapple.
4
In a separate bowl combine flour, soda, and cinnamon.
5
Add to wet mixture and mix well.
6
Add raisins and walnuts and mix by hand.
7
Spray pan well.
8
I usually cook mine in a bundt pan or as cupcakes.
9
As a bundt cake cook for 45 minutes to 1 hour.
10
As cupcakes they take 20-25 minutes.
11
Make sure you check them and toothpick comes out clean.

1374

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 3 cups carrots, grated, ¾ cup unsweetened applesauce, ¾ cup vegetable oil, 2 egg whites, and more.

Yes, Lighter 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.

Lighter Carrot Cake

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