Recipe by Cooking with Conscience
Dr. Oz style.
Top Review by saracho
Thanks for posting a great recipe! I'm sure this deserves 5 stars but because I made some alterations, I'm giving it a very solid 4 stars. I'm adding the changes to my review so I can remember them for next time ;-) I reduced the brown sugar and added a can of well drained crushed pineapple, I used Bob's gluten-free wheat flour, egg beaters, increased the applesauce and reduced the oil. I made these in muffin tins in order to freeze them for a quick snack or breakfast. They turned out great! The whole family loved them. I frosted a few in honor of the adorable husband's birthday but left the rest naked. Thanks again for posting this one!
UPDATE: I've made these a few times now and this last time I exchanged ground milled flaxseed for the eggs. I used 1/3 cup of brown sugar and 1 cup of applesauce this time. I also reduced the flour to 1 1/2 cups and added some whey protein. They turned out just perfectly moist and tasty.
- 1 1⁄2 cups dark brown sugar
- 3⁄4 cup canola oil
- 1⁄3 cup unsweetened applesauce
- 4 egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 2 1⁄2 cups grated carrots (about 3/4 lbs)
- 1⁄3 cup chopped walnuts
- 6 ounces walnuts (optional)
- 1 cup powdered sugar
- 12 ounces reduced-fat cream cheese, at room temperature
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Turn on oven to 350º. Grease and flour your cake pan (9x13, two circles or a bundt pan).
- Combine the wet ingredients: Brown sugar, oil, applesauce, eggs in a large bowl. Then combine the dry ingredients: flour, soda, cinnamon, salt, nutmeg, ginger. Combine the two batches with just a few swipes of a spoon - don't overmix!
- Then stir in the carrots and walnuts.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- For the icing: Beat the cream cheese, sugar and vanilla with an electric mixer. Spread on cooled cake.