Light Carrot Cake from Atk
Indulge in guilt-free decadence with this Light Carrot Cake from ATK, a healthier twist on the classic dessert that's perfect for any occasion. This recipe combines the natural sweetness of shredded carrots with the moisture-locking magic of unsweetened applesauce and just a touch of vegetable oil, creating a tender, flavorful cake that doesn’t skimp on indulgence. Enhanced with warm cinnamon and optional crunchy walnuts or pecans, this lighter version is topped with a luscious cream cheese frosting that’s easy to whip up with pantry staples like powdered sugar and vanilla extract. With only 20 minutes of prep time and a simple one-bowl batter, this carrot cake is quick, effortless, and sure to impress. Ideal for parties, gatherings, or an everyday treat, this recipe offers balanced sweetness, refined textures, and a nod to wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Packed light brown sugar
- 0.25 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Carrots, shredded (about 4 medium)
- 0.5 cups Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened (for frosting)
- 1 cup Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Milk (for frosting)
Instructions
Preheat the oven to 350°F (176°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until well mixed.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the shredded carrots and chopped nuts (if using). The batter will be thick.
Pour the batter evenly into the prepared baking pan. Smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan on a wire rack before frosting.
To prepare the frosting, beat the softened cream cheese in a medium bowl until smooth.
Add powdered sugar, vanilla extract, and milk, and beat until creamy.
Once the cake has cooled, spread the frosting evenly over the top. Slice into squares and serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 695.1 g | 253% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 473.6 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 635 mg | 49% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2743 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
