Applesauce Carrot Cake Recipes

THE CARROT CAKE RECIPE

Steps:

• Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
• In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
• In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
• Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
• Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
• Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
• Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
• Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
• In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
• Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
• Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
• Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
• I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
• Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.

APPLESAUCE CAKE I

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

APPLESAUCE CARROT CAKE

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add applesauce and margarine.
• Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
• Add eggs and beat 2 minutes.
• Stir in carrots and nuts, blending well.
• Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
• Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
• Let cake cool.
• To make frosting, beat together the cream cheese and powdered sugar.
• Add applesauce and beat until smooth.
• Frost cooled cake.

CARROT APPLESAUCE CAKE

Steps:

• Preheat the oven to 350°.
• Prepare or two 9" round baking pans. Spray and flour pans or consider using baking parchment paper.
• Bake for 35 to 45 minutes until a toothpick comes out fairly clean.
• In a small bowl, sift together the dry ingredients.
• In a large bowl, mix together the wet ingredients.
• Slowly add and blend the dry ingredients into the wet ingredients.
• Fold in the pecans and golden raisins if desired.
• Divide the batter between the two cake pans.
• Bake for 35 to 45 minutes until a toothpick comes out fairly clean.
• Cool for 15-minutes on a wire rack.
• Remove the cake from the pan by turning over the cake pans onto the wire rack.
• Cool cake completely before frosting.
• In a medium size bowl, cream the butter using a hand mixer.
• Blend in the cream cheese.
• Mix in the vanilla and heavy cream.
• Blend in ½ cup Confectioners Sugar at a time until the frosting reaches desired consistency.

CARROT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
• In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
• Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

APPLESAUCE CARROT CAKE

Steps:

• In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
• In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
• Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
• Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

APPLESAUCE-CARROT SPICE CAKE

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.