Carrot Cake Recipe

Lightly beat eggs; stir in carrots, yogurt, applesauce, vegetable oil and vanilla. 
 
In a large bowl, combine remaining ingredients, except icing sugar. Stir in carrot mixture, mixing until well blended. Spread evenly in greased 9-inch (23 cm) square baking pan.
 
Bake at 325°F (160°C) for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool on rack. Dust with icing sugar if desired.

Ingredients

  • 2 eggs
  • 1 1/2 cups (375 mL) shredded carrots
  • 1/2 cup (125 mL) plain yogurt
  • 1/2 cup (125 mL) unsweetened applesauce
  • 1/4 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (180 mL) all-purpose flour
  • 3/4 cup (180 mL) whole wheat flour
  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 1/2 tsp (7 mL) cinnamon
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) nutmeg
  • 1/4 tsp (1 mL) ginger
  • 1/2 cup (125 mL) raisins
  • icing sugar (if desired)
  • 2 eggs
  • 1 1/2 cups (375 mL) shredded carrots
  • 1/2 cup (125 mL) plain yogurt
  • 1/2 cup (125 mL) unsweetened applesauce
  • 1/4 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (180 mL) all-purpose flour
  • 3/4 cup (180 mL) whole wheat flour
  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener
  • Granulated
  • 1 1/2 tsp (7 mL) cinnamon
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) nutmeg
  • 1/4 tsp (1 mL) ginger
  • 1/2 cup (125 mL) raisins
  • icing sugar (if desired)

Nutrition information

per serving
Total Fat 5.80g
Total Carbohydrates 22.3g
Protein 3.80g

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