Advertisement
Recipe: Applesauce Carrot Cake
Similar Categories: Applesauce, Carrot, Cake
Applesauce Carrot Cake
3/4 cup butter or margarine, softened
1 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 eggs
3/4 cup shredded carrots
2 1/4 cups applesauce
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 cup chopped walnuts
1 cup raisins
Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Stir carrots into applesauce.
Combine flour, soda, and spices; add to creamed mixture alternately with
applesauce mixture, beginning and ending with flour mixture. Mix well after
each addition. Fold in walnuts and raisins. Pour batter into a greased and
floured 10-inch tube pan. Bake at 350 degrees F for 1 hour and 20 to 25
minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan;
let cool.
Yield: 10 servings.
Per Serving: 704 Calories; 23g Fat (28.1% calories from fat); 11g Protein;
120g Carbohydrate; 6g Dietary Fiber; 75mg Cholesterol; 551mg Sodium
Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat;
3 1/2 Other Carbohydrates
3/4 cup butter or margarine, softened
1 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 eggs
3/4 cup shredded carrots
2 1/4 cups applesauce
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 cup chopped walnuts
1 cup raisins
Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Stir carrots into applesauce.
Combine flour, soda, and spices; add to creamed mixture alternately with
applesauce mixture, beginning and ending with flour mixture. Mix well after
each addition. Fold in walnuts and raisins. Pour batter into a greased and
floured 10-inch tube pan. Bake at 350 degrees F for 1 hour and 20 to 25
minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan;
let cool.
Yield: 10 servings.
Per Serving: 704 Calories; 23g Fat (28.1% calories from fat); 11g Protein;
120g Carbohydrate; 6g Dietary Fiber; 75mg Cholesterol; 551mg Sodium
Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat;
3 1/2 Other Carbohydrates
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Applesauce, Carrot, Cake
| Quick Easy And Good - Cheesy Crescent Nachos | Chinese Black Mushroom Sausage |