This Super Moist Carrot Cake is made with freshly grated carrots and homemade applesauce, resulting in a moist and flavorful cake that is perfect for any occasion. The cake is simple to make and does not require any nuts or chocolate, making it a great option for those with allergies or dietary restrictions.
Dieting can be a challenge, especially when it comes to indulging your sweet tooth. But what if there was a way to enjoy a delicious dessert while also getting your daily dose of vegetables? Enter the carrot cake, a guilt-free indulgence that’s packed with flavor and nutrients.
I’ve always loved baking carrot cake, and I’m not afraid to admit that I’ve used it as an excuse to cheat on my diet. After all, I’m not just eating dessert; I’m also enjoying a healthy serving of carrots. And let’s be honest, who doesn’t love a moist, flavorful carrot cake?
I know I’m not the only one who struggles to eat enough vegetables. In fact, according to the Centers for Disease Control and Prevention (CDC), only about 10% of adults in the United States eat the recommended amount of fruits and vegetables each day.
So, if you’re like me and you’re looking for a way to sneak in some extra vegetables, carrot cake is a great option. It’s a delicious and nutritious dessert that’s sure to satisfy your cravings.
And don’t worry about the calories too much. A slice of carrot cake typically has around 300 calories, which is on par with other types of dessert. Just be mindful of your portion sizes and enjoy in moderation.
So next time you’re feeling tempted by dessert, don’t resist. Instead, whip up a batch of carrot cake and enjoy the guilt-free indulgence. Your body will thank you for it!
Making your own applesauce is very economical and healthier. Store-bought applesauce has a distinctive taste because of preservatives, whereas homemade applesauce is not.
You cannot make a carrot cake without any spices. That is a fact! Spices such as ginger nutmeg are essential as well as vanilla extract.
Ingredients you will need for the carrot cake
- Cake Flour: I use only two brands, King Arthur Cake Flour or SoftaSilk Cake Flour
- Sugar: I use organic sugar for my cakes and most of my desserts when needed. I use Kirkland organic sugar.
- Baking Soda
- Baking Powder
- Cinnamon Powder
- Ground Ginger
- Ground Nutmeg
- Salt: use sea salt or Himalayan salt
- Large Eggs
- Vanilla Extract: store-bought or homemade.
- Vegetable Oil
- Grated Carrots 2 large carrots
- Homemade Applesauce
Notes and Tips
- Use dark brown sugar instead of regular sugar for a more decadent cake.
- Add dried cranberries or raisins to the batter for a more festive cake.
This cake is a delicious and versatile dessert that is perfect for any occasion. Here are three reasons why you should bake a carrot cake:
- It’s moist and flavorful. Carrot cake is known for its moist texture and its warm, inviting flavor. Combining carrots, spices, and applesauce creates a comforting and decadent cake.
- It’s a great way to sneak in some vegetables. Carrots are a good source of vitamins A, C, and K, as well as fiber. When you bake carrot cake, you’re getting a healthy dose of vegetables without sacrificing taste.
- It’s easy to make. Carrot cake is a relatively simple cake to make. There are no fancy ingredients or techniques required. With just a few pantry staples, you can whip up a delicious carrot cake in no time.
For any cake, whether it contains vegetables or not, adding the right spices is crucial. Adding the right amount of flour, carrots, and sugar is also important. I substituted the vegetable oil with olive oil, and it was super moist.
Want a delicious cake? Try this one! This super moist carrot cake is sure to be a hit with your family and friends. It is the perfect dessert for any occasion. Enjoy!
- 3 cups Cake Flour
- 2 1/2 cups Sugar
- 1 tablespoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 tablespoon Cinnamon Powder
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Vanilla Extract
- 1 1/2 cup Vegetable Oil
- 2 cups Grated Carrots 2 large carrots
- 2 cups Homemade Applesauce
- Heat oven to 350°F. Spray a bunt pan or two 9-inch round cake deep pans generously with no-stick cooking spray with flour.
- Combine cake flour, sugar, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, and salt in medium bowl.
- Beat eggs and combine with oil and vanilla extract with electric mixer. Gradually add flour mixture beating at low speed until well incorporated. Add applesauce and beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in carrots.
- Pour batter evenly into prepared pans or bunt pan.
- Bake 45 to 50 minutes (in bunt pan) or until toothpick inserted in center comes out clean.
- Bake 30 to 35 minutes in 9 inch pans (if using) or until toothpick inserted in center comes our clean. Cool completely on wire rack before adding icing or serving.
- Prepare homemade applesauce and let cool completely before making Supper Moist Carrot Cake.
- You can use store-bought applesauce as well but the taste will not be the same.
- Softasilk is the brand of cake flour I used. It contains less sodium than the other cake flour brands.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.