APPLESAUCE CARROT CAKE
I got this recipe from the newspaper, but the person who sent it in said it was from a Seneca applesauce jar. It's very good, and the applesauce in the icing makes a tasty variation.
Provided by Jo Ann L
Categories Dessert
Time 1h20m
Yield 8-9 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 632.1, Fat 26.5, SaturatedFat 11, Cholesterol 95.1, Sodium 337.7, Carbohydrate 93.1, Fiber 3, Sugar 55.9, Protein 9
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.
CARROT SHEET CAKE
We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 30 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.
Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
APPLESAUCE CARROT CAKE
Applesauce makes this cake healthier than your regular cake. Calories: 145 Fat: 6 g Carbohydrates: 21 g Protein: 4 g
Provided by BurtonFanatic
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
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.
CARROT APPLESAUCE CAKE
This cake has the moistness and spice of a fruitcake, but you won't have to wait a month to eat it. from New Recipes from Moosewood Restaur
Provided by jimstoic
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
- Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
- Set the pan aside.
- In a large bowl, mix together the dry ingredients.
- Whisk the eggs in a separate bowl.
- Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
- Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
- Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
- When done, allow the cake to sit in the pan for at least 15 minutes.
- Then invert it onto a plate and dust it lightly with powdered sugar.
Nutrition Facts : Calories 394.5, Fat 16.7, SaturatedFat 2.5, Cholesterol 70.5, Sodium 450.7, Carbohydrate 57.7, Fiber 3, Sugar 30.8, Protein 5.8
APPLESAUCE-CARROT SPICE CAKE
Enjoy this delicious applesauce-carrot cake made using Gold Medal® whole wheat flour that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 32
Number Of Ingredients 16
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.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 0 g
VEGAN APPLESAUCE CARROT CAKE
This recipe is the best Vegan Carrot Cake recipe I've ever tasted. Its delicious and unique in that you pre-cook a few of the ingredients which I think accounts for the moistness of this cake. I've changed a few things to suit my own tastes. This cake is quite deep and very heavy. I like to frost it with a Vegan Cream Cheese Icing. The original recipe was found on recipe.com
Provided by Chef Joey Z.
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch spring form pan with spray oil.
- In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
- Remove and put in a large bowl.
- Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
- In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
- Don't over mix this.
- Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
- Once this is done cool on a metal rack and turn onto a plate.
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