Wonderful Carrot Cake - BigOven 173110
Wonderful Carrot Cake

Wonderful Carrot Cake

Ready in 40 minutes
11 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Wonderful Carrot Cake"

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Using applesauce in place of the oil, less sugar and some wheat flour in place of white produces great results. The cake is much moister and the kids will love the sweet taste.

"I make this recipe all the time and everybody raves about it! I make it as cupcakes (baked for 25 mins) and mini cupcakes (baked for 15 mins). They always turn out so moist and delicious!"

- Tbloedel21


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3/4 cup Brown sugar; packed
3/4 cup Sugar
1/2 cup olive oil
3 ea Eggs
1 teaspoon Vanilla extract
1/2 cup Unsweetened applesauce
1 1/2 cups All purpose flour
1/2 cup Whole wheat flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground allspice
1 teaspoon Cinnamon
1/4 teaspoon Baking soda
3 cups Carrots; shredded finely
1/2 cup Walnuts; chopped
3 ounce Cream cheese; softened
1 tablespoon Fat free milk
1 teaspoon Vanilla extract
2 1/2 cups Powdered sugar
1 d Salt

Original recipe makes 24



PREP TIME: 25 min BAKE TIME: 40 min + cooling

Preheat oven to 350 degrees F.

In a large bowl, beat the eggs, oil, sugars, vanilla and applesauce until well blended. Combine the baking powder, flours, cinnamon, salt, allspice and baking soda; gradually beat into the sugar mixture until blended. Stir in carrots and walnuts.

Using a 13 x 9 inch baking dish, coated with nonstick cooking spray, pour the batter into the baking pan and bake in preheated oven for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

FOR FROSTING: In a small bowl, beat the cream cheese, powdered sugar, milk and vanilla until fluffy. Add powdered sugar and salt;; beat until smooth. Spread over cake. Store in the refrigerator.


Make sure that you shred the carrots very fine and please don''t use fat-free cream cheese in the frosting, it will be too thin.


Added on Award Medal
Verified by stevemur

photo by adw899 adw899

photo by adw899 adw899

photo by rrruis rrruis

photo by jessicaswystun jessicaswystun

I made the carrot cake as cupcakes; all I did was cook for half the time stated photo by CayleeGrey CayleeGrey

Calories Per Serving: 268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I really want to make this for my husbands birthday but it says to substitute applesauce for oil. Does that mean I will be using a full cup of applesauce instead of half cup applesauce and half cup oil?
Suebhoney81 1 year ago
I make this recipe all the time and everybody raves about it! I make it as cupcakes (baked for 25 mins) and mini cupcakes (baked for 15 mins). They always turn out so moist and delicious!
Tbloedel21 1 year ago
The cake was moist and tasty, but, yes, the frosting was a bit sweet for my taste.
rrruis 1 year ago
Cake tasted great!!! Loved the healthy substitutions! Frosting was a bit sweet...will use more cream cheese next time!
Valerie411 2 years ago
Great to add pecans and raisins!
Hapymi12 2 years ago
very good carrot cake. the icing was great also. thanks for posting this recipe. I will definitely make it again.
adw899 2 years ago
Thanks for this amazing recipe and the tips. I made this as cupcakes and just shortened the cooking time. The cupcakes were incredibly moist and flavourful.
CayleeGrey 3 years ago
I made this for Easter! It was a big hit, very moist! I will definitely make this again!
Cheryl06 3 years ago
I made these as cupcakes last night and they turned out FABULOUS!!! It was my first time making carrot cake and I couldn't be happier with the results.
Tbloedel21 3 years ago
Great recipe! I even try it as cupcakes, and subbed nuts for raisins, just as good if not better!
Winkone 3 years ago
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