We went to my brother’s place for dinner last night (an early Easter dinner) and I made carrot cake (in respect of Bunnies all over the world!)
This is a recipe that my mom cut out from a newspaper about 25 years ago. I have no idea what paper and when. It’s quite a moist cake with lots of flavour. I actually added a bit too many carrots, because I had grated them and had no other use, but it was still quite tasty!
Applesauce Carrot Cake

Applesauce Carrot Cake
- 1 1/3 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking sode
- 2 tsp cinnamon
- 1/4 tsp nutmet
- 1/4 tsp salt
- 2 cups grated carrots
- 1 cup unsweetened applesauce
- 3/4 cup packed brown sugar (or 1/3 cup packed splenda brown sugar – which I didn’t have for this one, but would sub it next time)
- 1/3 cup vegetable oil
- 3 eggs
- Preheat oven to 350° F.
- Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Whisk together eggs, applesauce, oil, and brown sugar. Fold in carrots.
- Gently stir the carrot mixture into the flour mixture until well blended.
- Divide batter equally between a lightly greased (I used Pam) 8″ round cake pan.
- Bake 50-55 minutes or until cake tester comes out clean.
Cream Cheese Icing
- 1/2 cup yogurt cheese (strain overnight about 1 cup of yogurt to make 1/2 cup yogurt cheese)
- 1/2 cup low fat cream cheese
- 3/4 – 1 cup icing sugar
- 1 tsp pure vanilla
- Using a hand mixer, mix all ingredients together until a smooth, creamy consistency is formed.
- Generously top cooled cake with the cream cheese icing.
- Enjoy!
Note that all nutritional info is provided as a courtesy and may not be absolutely accurate. Thank you for leaving me a comment. They make me happy :-)