Applesauce Carrot Cake Recipe




 Flour2 Cup (32 tbs)
 Baking powder2 Teaspoon
 Baking soda2 Teaspoon
 Cinnamon1 Teaspoon
 Allspice1 Teaspoon
 Nutmeg1 Teaspoon
 Canned crushed pineapple1⁄2 Cup (8 tbs)
 Raisins1⁄4 Cup (4 tbs)
 Walnuts1⁄2 Cup (8 tbs), chopped
 Sugar1⁄4 Cup (4 tbs)
 Concentrated acesulfame k75 Gram (Three 25 Gram Packages)
 Egg substitute/3 eggs3⁄4 Cup (12 tbs)
 Saccharin1⁄2 Cup (8 tbs)
 Non-fat sour cream1⁄2 Cup (8 tbs)
 Unsweetened applesauce1⁄2 Cup (8 tbs)
 Vanilla extract2 Teaspoon
 Shredded carrots2 Cup (32 tbs)
 Shredded coconut2⁄3 Cup (10.67 tbs)

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 mg

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


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.