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Carrot-Applesauce Cake

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Submitted by am1025_2

A spiced carrot cake made ultra-moist with applesauce, packed with shredded carrots, golden raisins, and walnuts. Bake it in a tube pan or 9×13 for a crowd-pleasing cake that keeps for days.

YIELD

4 servings

PREP

20 min

COOK

65 min

READY

85 min

This carrot cake has a secret weapon: nearly two cups of applesauce stirred into the batter. It makes the crumb so moist and tender that the cake actually tastes better on day two than day one.

Three cups of shredded carrots add earthy sweetness, golden raisins bring little bursts of honeyed fruit, and walnuts scattered on top give every slice a toasty crunch.

Cinnamon and nutmeg run through the whole thing, filling your kitchen with that warm, spiced-bakery smell while it bakes.

It works in a tube pan for a showpiece dessert or a 9×13 pan for easy slicing and sharing. Either way, it keeps beautifully for four to five days, well covered.

Kitchen Tips

  • Applesauce replaces some of the fat. This cake uses less oil than most carrot cakes because the applesauce does the heavy lifting for moisture. Don’t substitute more oil for it.
  • Shred the carrots on the fine side of a box grater. Fine shreds melt into the batter and create a more even crumb. Chunky carrots leave pockets and uneven texture.
  • For a tube pan, put the walnuts on the bottom. When you flip the cake out, the nuts end up on top as a built-in garnish. For a 9×13, scatter them on top before baking.
  • Skip the frosting. This cake is rich and moist enough to stand on its own. A light dusting of powdered sugar is all it needs.

Ingredients

2 ¾ 651
3 15
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
3 15
TEASPOONS ML CINNAMON
1 5
TEASPOON ML NUTMEG
4 4
LARGE LARGE EGGS
¾ 177
CUP ML VEGETABLE OIL
2 473
CUPS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 ⅔ 394
CUPS ML APPLESAUCE
3 710
CUPS ML CARROTS
shredded
1 237
CUP ML GOLDEN RAISIN
1 237
CUP ML WALNUTS
chopped

Directions

Mix dry ingredients together and set aside.

Beat eggs; stir in oil, sugar and vanilla.

Add applesauce and carrots; mix well.

Add to flour mixture.

Fold in raisins and ½ cup walnuts.

Pour into greased pan; sprinkle with remaining ½ cup walnuts. (Exception: for 10 inch tube put nuts on bottom of pan.)

For 9 x 13 inch pan put nuts on top. Bake tube pan 65 minutes; bake 9 x 13 inch pan 45 minutes.

Cool tube cake 15 min. then remove from pan.

Will keep 4 to 5 days well covered.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 548g (19.3 oz)
Amount per Serving
Calories 1526 39% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1145mg 48%
Total Carbohydrate 73g 73%
Dietary Fiber 11g 43%
Sugars g
Protein 50g
Vitamin A 329% Vitamin C 49%
Calcium 13% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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