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Applesauce Carrot Cake

Diabetic.Foodie's picture
  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2745 Calories from Fat 796

% Daily Value*

Total Fat 93 g142.7%

Saturated Fat 34.4 g171.8%

Trans Fat 0 g

Cholesterol 43.9 mg14.6%

Sodium 4209.8 mg175.4%

Total Carbohydrates 444 g148%

Dietary Fiber 35.9 g143.7%

Sugars 176.4 g

Protein 69 g138.4%

Vitamin A 1029.5% Vitamin C 42.5%

Calcium 135.1% Iron 123.8%

*Based on a 2000 Calorie diet

Applesauce Carrot Cake Recipe