Carrot Cake With Applesauce: A Delicious Twist On A Classic Dessert

Carrot Cake With Applesauce: A Delicious Twist On A Classic Dessert

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Vegan Carrot Cake with SugarFree Coconut Cream Frosting Light Orange
Vegan Carrot Cake with SugarFree Coconut Cream Frosting Light Orange from lightorangebean.com

Carrot cake is a classic dessert that has been enjoyed for generations. It’s a sweet and spicy cake that is perfect for any occasion. But have you ever tried carrot cake with applesauce? This delicious twist on the classic recipe adds a touch of sweetness and moisture that takes this dessert to the next level.

Recipe 1: Classic Carrot Cake with Applesauce

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup chopped walnuts (optional)

Instructions:

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat eggs and sugar until light and fluffy.
  4. Stir in applesauce and vegetable oil.
  5. Add flour mixture to egg mixture and stir until just combined.
  6. Stir in grated carrots and chopped walnuts (if using).
  7. Pour batter into prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
  9. Frost with your favorite cream cheese frosting and serve.
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Nutritional Information:

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 340
  • Total Fat: 17g
  • Saturated Fat: 2g
  • Cholesterol: 65mg
  • Sodium: 380mg
  • Total Carbohydrate: 43g
  • Dietary Fiber: 2g
  • Total Sugars: 25g
  • Protein: 6g

Cooking Time:

25-30 minutes

Equipment:

  • 2 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Grater
  • Cutting board (if chopping walnuts)
  • Spatula
  • Cooling rack

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Try adding raisins, shredded coconut, or pineapple to the batter for a different twist on this classic recipe.

Substitutions:

  • Replace vegetable oil with melted coconut oil or melted butter.
  • Replace walnuts with pecans or almonds.
  • Replace all-purpose flour with whole wheat flour or gluten-free flour.

Storage:

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure to use unsweetened applesauce for this recipe.
  • Grate the carrots finely so they blend well into the batter.
  • Let the cakes cool completely before frosting to prevent the frosting from melting.

Frequently Asked Questions:

  • Can I freeze this cake?
  • Yes, this cake freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

  • Can I use sweetened applesauce?
  • You can use sweetened applesauce, but it will make the cake sweeter overall. You may want to adjust the amount of sugar in the recipe.

  • Can I leave out the nuts?
  • Yes, you can leave out the nuts or substitute them with another nut of your choice.

Recipe 2: Vegan Carrot Cake with Applesauce

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water)
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup chopped pecans (optional)
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Instructions:

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk together flax eggs and sugar until well combined.
  4. Stir in applesauce and vegetable oil.
  5. Add flour mixture to egg mixture and stir until just combined.
  6. Stir in grated carrots and chopped pecans (if using).
  7. Pour batter into prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
  9. Frost with your favorite vegan cream cheese frosting and serve.

Nutritional Information:

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Total Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 380mg
  • Total Carbohydrate: 43g
  • Dietary Fiber: 3g
  • Total Sugars: 22g
  • Protein: 4g

Cooking Time:

25-30 minutes

Equipment:

  • 2 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Grater
  • Cutting board (if chopping pecans)
  • Spatula
  • Cooling rack

Serving Suggestions:

Serve with a dollop of vegan whipped cream or a scoop of vegan vanilla ice cream.

Variations:

Try adding raisins, shredded coconut, or pineapple to the batter for a different twist on this classic recipe.

Substitutions:

  • Replace vegetable oil with melted coconut oil or melted vegan butter.
  • Replace all-purpose flour with whole wheat flour or gluten-free flour.
  • Replace pecans with almonds or walnuts.

Storage:

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure to use unsweetened applesauce for this recipe.
  • Grate the carrots finely so they blend well into the batter.
  • Let the cakes cool completely before frosting to prevent the frosting from melting.
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Frequently Asked Questions:

  • Can

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