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Applesauce-Carrot Spice Cake

  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 16
  • Servings 16

Ingredients

Cake

1
cup old-fashioned or quick-cooking oats
1 1/4
cups unsweetened applesauce
1
cup packed brown sugar
2
cups shredded carrots (about 4 medium)
1/2
cup fat-free egg product or 2 eggs
1/3
cup canola oil
1 1/2
cups Gold Medal™ whole wheat flour
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1
tablespoon pumpkin pie spice
1/2
cup golden raisins

Frosting

4
oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
1/4
cup powdered sugar
3
tablespoons milk
1
teaspoon vanilla
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
290mg
12%
Potassium
200mg
6%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
11%
Sugars
20g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
  • 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.

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