I only had 2 cups of grated carrots, so I basically 2/3rd the entire recipe. Baked for 1 hour in daisy cake pan – it was sooooo good and moist – much more than I thought it would be. I got 22 servings out of it when I cut it into small squares, each had about 60 calories. This tastes healthy – the whole grain flour comes through!

Applesauce Carrot Cake
Applesauce makes this cake healthier than your regular cake.

Ingredients
2 cups whole grain flour
½ cup sugar
2 teaspoons baking soda
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¾ cup unsweetened applesauce
¼ cup olive oil
3 large eggs
3 cups carrots, coarsely chopped

Method
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.

2. 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.

3. 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.

4. 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.

Notes
My recipe was:
* Flour, whole grain, 1.33 cup (remove)
* Granulated Sugar, .33 cup (remove)
* Baking Soda, 1.33 tsp (remove)
* Cinnamon, ground, 1 tsp (remove)
* Nutmeg, ground, .25 tsp (remove)
* Salt, .1 tsp (remove)
* Applesauce, unsweetened, 1 cup (remove)
* Olive Oil, .15 cup (remove)
* Egg, fresh, 2 large (remove)
* Carrots, raw, 2 cup, grated (remove)

Source: Reprinted with permission by Public Health – Seattle & King County | (Servings: 16)