Williams Sonoma Carrot Cake (Healthier Version)

Name: Williams Sonoma Carrot Cake (Healthier Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large carrots; 2 cups whole wheat flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground mace; 1 1/2 cups agave nectar; 4 eggs; 3/4 cup applesauce; 1/4 cup canola oil; 1 orange, zest of, grated; 1/2 cup raisins, plumped in hot water and drained; 1 cup walnuts or 1 cup pecans, toasted and chopped

Servings: persons

4 large carrots
2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 1/2 cups agave nectar
4 eggs
3/4 cup applesauce
1/4 cup canola oil
1 orange, zest of, grated
1/2 cup raisins, plumped in hot water and drained
1 cup walnuts or 1 cup pecans, toasted and chopped

1
Preheat an oven to 350u00b0F Butter and flour a 9-by-13-by-2-inch baking pan.
2
To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.
3
Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.
4
In a large bowl, combine the agave, eggs, oil, applesauce and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.
5
Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not overbake. It might have to bake a little longer if you use a different type of pan so just keep checking it and inserting a toothpick until it comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.
6
Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of frosting. Serve immediately, or store in an airtight container at room temperature for up to 3 days. Makes one 9-by-13-inch cake.

752

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 large carrots, 2 cups whole wheat flour, 2 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Williams Sonoma Carrot Cake (Healthier Version) 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!