This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.
Hi there, this is Christi from Love From The Oven. Today I’m sharing one of my favorite spring desserts, carrot cake! I’ve been lightening up my carrot cakes for years with applesauce, it works so wonderfully in carrot cake, and I’m sure you are going to love it. For today’s recipe, I started with BHG’s recipe for Carrot Cake Bars.
I love making carrot cakes for Easter, you have to love a cake that works in some veggies! While most carrot cake recipes call for oil, some up to a whopping cup of oil, I’ve found that replacing some of that oil with applesauce works wonderfully. I replaced half the oil in this recipe with Mott’s Applesauce. It’s such an easy way to reduce the fat and cut a few calories.
This recipe starts with a box cake mix, making it a great choice if you are a little short on time. It’s not as dense and heavy as some carrot cakes are, which can often be a bit too rich after eating lunch or dinner. While the original recipe calls for raisins, I’m in the “no raisins in my carrot cake” camp, but if you love raisins, by all means, include them! Another great add in for carrot cake is diced pineapples, and of course, walnuts or pecans. Feel free to mix in whichever your family enjoys. I doubled the amount of carrots called for in the original recipe, as I love a very carroty carrot cake. I like to run my carrots through the food processor prior to adding them to my cake mix. While you do have to grate your carrots, you can skip this step, totally optional.
One other change I made with this recipe was swapping cinnamon for the ginger called for in the recipe. We prefer the taste of cinnamon to ginger, and you can really use either, or even both if your family enjoys a spicy carrot cake. You can easily whip up this recipe in the morning and have it ready to serve after lunch. You can make your cream cheese frosting from scratch, or go with a 16-ounce can of cream cheese frosting.
To make this recipe the way I did, here are the changes you want to make from the original recipe.
- Instead of using 1/2 cup cooking oil, use 1/4 cup cooking oil and 1/3 cup Mott’s Applesauce
- Instead of using 1 cup of finely shredded carrots, use 2 cups of finely shredded carrots
- Instead of using ginger, use cinnamon.
I hope your family enjoys this delicious cake as much as mine did. It’s such a fantastic dessert for spring! Feel free to come and visit me over on my blog, Love From The Oven, or on Facebook, Instagram or Pinterest! Thanks so much for having me.