Applesauce Carrot Cake Food

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

MOIST CARROT CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

THE CARROT CAKE RECIPE

Steps:

• Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
• In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
• In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
• Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
• Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
• Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
• Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
• Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
• In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
• Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
• Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
• Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
• I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
• Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.

MOIST CARROT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

WHOLE-WHEAT CARROT APPLESAUCE MUFFINS

Steps:

• Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
• In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
• In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
• Using a spatula, carefully fold in the applesauce and carrots (I used a cheese grater to shred the carrots). Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

SPICED APPLESAUCE CAKE

Steps:

• Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray.
• Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using.

APPLESAUCE HEALTHY CARROT CAKE MUFFINS RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
• Mix the eggs, applesauce, honey, mashed banana, almond milk, coconut oil, and vanilla extract together in a bowl.
• In a second bowl mix all the dry ingredients; flour, oats, carrots, coconut, baking soda, salt, and spices.
• Mix the wet and dry ingredients together.
• Fill the muffin tins and bake for 18-20 minutes.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

APPLESAUCE CAKE I

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

CARROT APPLESAUCE CAKE

Steps:

• Preheat the oven to 350°.
• Prepare or two 9" round baking pans. Spray and flour pans or consider using baking parchment paper.
• Bake for 35 to 45 minutes until a toothpick comes out fairly clean.
• In a small bowl, sift together the dry ingredients.
• In a large bowl, mix together the wet ingredients.
• Slowly add and blend the dry ingredients into the wet ingredients.
• Fold in the pecans and golden raisins if desired.
• Divide the batter between the two cake pans.
• Bake for 35 to 45 minutes until a toothpick comes out fairly clean.
• Cool for 15-minutes on a wire rack.
• Remove the cake from the pan by turning over the cake pans onto the wire rack.
• Cool cake completely before frosting.
• In a medium size bowl, cream the butter using a hand mixer.
• Blend in the cream cheese.
• Mix in the vanilla and heavy cream.
• Blend in ½ cup Confectioners Sugar at a time until the frosting reaches desired consistency.

CARROT APPLESAUCE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
• Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
• Set the pan aside.
• In a large bowl, mix together the dry ingredients.
• Whisk the eggs in a separate bowl.
• Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
• Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
• Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
• When done, allow the cake to sit in the pan for at least 15 minutes.
• Then invert it onto a plate and dust it lightly with powdered sugar.

APPLESAUCE CARROT CAKE

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add applesauce and margarine.
• Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
• Add eggs and beat 2 minutes.
• Stir in carrots and nuts, blending well.
• Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
• Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
• Let cake cool.
• To make frosting, beat together the cream cheese and powdered sugar.
• Add applesauce and beat until smooth.
• Frost cooled cake.

APPLESAUCE CARROT CAKE

Steps:

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

APPLESAUCE CARROT CAKE (7" SPRING FORM PAN)

Steps:

• Preheat oven to 350°F, and spray a 7" spring form pan with oil.
• In a large sauce pan, simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes. Remove and put into a large bowl.
• Add the oil, tofu, maple syrup, cinnamon, allspice, cloves and salt and stir well.
• Add the flour, baking soda and nuts if using. Stir the mixture into the carrot blend.
• Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean.
• Cool in the pan for 5 minutes, then remove the sides and cool further on a metal rack.
• Ice and enjoy!
• Bon Appetit!

APPLESAUCE CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350°F. Line a muffin pan with six paper liners.
• Finely shred carrots and chop well to eliminate any large pieces.
• In a large bowl or stand mixer, beat together applesauce, vegetable oil and sugars until fully combined. Mix in egg and vanilla, followed by carrots. Scrape the bowl as needed. Add remaining dry ingredients, mixing well until no streaks remain.
• Divide mixture evenly between prepared paper liners, adding 1 heaping large cookie scoop per liner. Liners should be nearly full.
• Bake for 20-22 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs.
• Cool in pan for several minutes before removing to a wire rack to cool completely.
• Store in an airtight container for up to several days.

APPLESAUCE SPICE CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9-inch square pan with olive oil. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and cloves.
• In a large bowl mix brown sugar and olive oil on medium speed with an electric mixer. Mix until blended. Add applesauce and mix well. Add flour mixture all at once. Beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into the prepared baking pan.
• Bake 20 to 25 minutes or until lightly browned.
• Cool completely on a wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped cream.

VEGAN APPLESAUCE CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch spring form pan with spray oil.
• In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
• Remove and put in a large bowl.
• Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
• In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
• Don't over mix this.
• Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
• Once this is done cool on a metal rack and turn onto a plate.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

HEALTHY CARROT CAKE

Steps:

• *For a double layer cake, simply double all ingredients and bake in two pans.Preheat oven to 350 F. Grease and line an 8-inch square or round pan with parchment. In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the cake comes out clean. The carrot cake tastes much sweeter and better-textured the day after it's made, and leftovers can be refrigerated for 3-4 days or even sliced and frozen. I frosted the cake with about 1/2 cup of the frosting recipe linked under the second photo in this post - If using a preservative-free frosting like the one I used, it's best to frost directly before serving.View Nutrition Facts

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.