No Oil Carrot Cake
Indulge in the wholesome goodness of this No Oil Carrot Cake, a light yet flavorful dessert perfect for health-conscious bakers. This recipe swaps traditional oil for unsweetened applesauce, delivering a moist and tender cake while reducing fat content. Infused with warm spices like cinnamon and nutmeg, and packed with freshly shredded carrots, this cake offers a naturally sweet and aromatic flavor profile. Optional mix-ins like walnuts and raisins add delightful texture and depth. Simple to make in under an hour, this crowd-pleasing carrot cake is ideal for any occasion, offering a guilt-free treat without compromising on taste. Enjoy it as a healthier alternative to classic carrot cake that still feels indulgent!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsweetened applesauce
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Milk (dairy or non-dairy)
- 2 cups Shredded carrots
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, granulated sugar, and brown sugar. Beat with a whisk or mixer until well blended.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the shredded carrots, chopped walnuts, and raisins (if using) until evenly distributed in the batter.
Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before serving.
Slice and enjoy your healthy, no-oil carrot cake!
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 537.3 g | 195% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 304.3 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 522 mg | 40% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2412 mg | 51% | |
*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.
