You are here

Applesauce Carrot Cake

Diabetic.Foodie's picture
Ingredients
  Flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 2 Teaspoon
  Cinnamon 1 Teaspoon
  Allspice 1 Teaspoon
  Nutmeg 1 Teaspoon
  Canned crushed pineapple 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Sugar 1⁄4 Cup (4 tbs)
  Concentrated acesulfame k 75 Gram (Three 25 Gram Packages)
  Egg substitute/3 eggs 3⁄4 Cup (12 tbs)
  Saccharin 1⁄2 Cup (8 tbs)
  Non-fat sour cream 1⁄2 Cup (8 tbs)
  Unsweetened applesauce 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Shredded carrots 2 Cup (32 tbs)
  Shredded coconut 2⁄3 Cup (10.67 tbs)
Directions

Sift together the flour, baking powder, baking soda, and spices.
In a blender or food processor, blend the pineapple, raisins, nuts, and sugar.
Do not liquefy.
Mix together the acesulfame-K, eggs, saccharin, sour cream, applesauce, vanilla, and the blender mixture.
Beat well.
Add the flour mixture.
Mix well.
Add the carrots and coconut.
Stir gendy.
Pour into a 10 in. (25 cm) cake pan coated with non-stick cooking spray.
Bake at 350°F (180°C) for 50-60 minutes or until a cake tester inserted into the center comes out clean.
Cool in the pan on a cooling rack.
Remove from the pan and cut horizontally to make a two-layer cake.
Frost between the layers and on top with Applesauce-Carrot Cake Frosting.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
4.0875
Average: 4.1 (20 votes)