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At nearly 600 calories a slice, this cake needed our help! We reduced the oil, added applesauce for moisture, and took down the sugar. The perfect amount of sweet and creamy frosting complements the delectably spiced cake

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Total Time:
2 hrs 30 mins
  • CAKE:
  • 1 1/2 C dark brown sugar
  • 3/4 C canola oil
  • 1/3 C unsweetened applesauce
  • 4 egg whites
  • 2 C all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 2 1/2 C grated carrots (about 3/4 lb carrots)
  • 1/3 C chopped walnuts
  • 1 C Confectioners’ sugar
  • 12 oz. reduced-fat cream cheese (neufchatel), at room temperature
  • 1/2 tsp. vanilla extract


    1. Step 1Heat oven to 350°F. Grease and flour a 10-cup bundt or tube pan.
    2. Step 2Make the cake: combine brown sugar, oil, applesauce, and egg whites in large bowl and stir to blend. in separate bowl, mix together flour, baking soda, cinnamon, salt, nutmeg, and ginger.
    3. Step 3Beat dry ingredients into wet ingredients until smooth. Add carrots and walnuts and mix until well combined. Pour batter into prepared pan and bake until wooden pick inserted into cake comes out clean, 45 to 50 minutes. Allow to cool completely in pan. Place rack on top of pan and invert to release cake.
    4. Step 4Prepare the frosting: gradually beat confectioners’ sugar into cream cheese and vanilla extract with electric mixer. Spread frosting on cooled cake.

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