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Wonderful Carrot Cake

This healthy carrot cake recipe is moist, tender and delicious. Kids will love it because it's sweet, and you'll love it because it's packed with good-for-you carrots. —Brenda Rankhorn, New Market, Alabama
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    24 servings


  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 3 cups finely shredded carrots
  • 1/2 cup chopped walnuts
  • 3 ounces cream cheese, softened
  • 1 tablespoon fat-free milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Dash salt


  • Preheat oven to 350°. In a large bowl, beat sugars, eggs, oil, applesauce and vanilla until well blended. In another bowl, whisk flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture. Stir in carrots and walnuts.
  • Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack.
  • For frosting, in a small bowl, beat cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Top with additional walnuts, if desired. Store in the refrigerator.
Nutrition Facts
1 piece: 223 calories, 8g fat (1g saturated fat), 30mg cholesterol, 183mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 3g protein.
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Average Rating:
  • DeliciouslyResourceful_Gina
    Apr 17, 2020

    Very good. Great fluffy texture. I almost doubled the frosting - tastes great but a thin layer as is.

  • ConnieK
    Apr 7, 2013

    I too thought this was dry (but it could be that I baked it too long). Does have a great flavor and is easy to make. May try again and only bake for 40 min instead of 45.

  • spongebubbles86
    Feb 13, 2013

    No comment left

  • fabtab
    Oct 11, 2012

    sorry, i forgot to said, I only use half of sugar... :)

  • fabtab
    Oct 11, 2012

    this is the MOST DELICIOUS AND SUPER LIGHT CARROT CAKEEEEEEEEEE!!!!!Very moist, and tender and delicious..I made it many, many, many times... it's my super favorite and the number 1 in my list of carrot cake... Really, you must do it.. :)

  • csentell
    Oct 10, 2012

    No comment left

  • godsgrace_7
    May 29, 2012

    I took this cake to a church picnic yesterday and everyone really liked it. It was very moist and light. I will definitely make this again.

  • s_pants
    Aug 16, 2011

    I thought it was a very good carrot cake...I left out the nuts because my son doesn't like them. I thought the frosting was excellent. I frosted about 2/3 of the cake with this recipe and made 1/3 of the frosting recipe using soy cream cheese and milk and it turned out well, too. I never would have guessed it was a "healthy" cake!

  • vallarta
    Jun 16, 2011

    I like to use pineapple in my cake\

  • sherk
    May 2, 2011

    We are diabetic so I made this recipe substituting Splenda and Splenda Brown Sugar. I came out very moist. Instead of the cream cheese frosting, I used Cool Whip Lite. Would definitely make again.