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 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 43 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 33.5mg||10 %|
|Sodium 1220.6mg||42 %|
|Potassium 121mg||3 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31.9g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
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