4 egg whites
1 1/4 c. apple sauce
1 c. white sugar
1 c. brown sugarcarrot-cake2web
2 t. vanilla extract
2 c. all-purpose flour
2 t. baking soda
2 t. baking powder
1/2 t salt
2 t. ground cinnamon
1/2 t. nutmeg
3 c. grated carrots

1/2 c. butter, softened, or Earth Balance®,
made of all vegetable oils
8 oz. light cream cheese, softened
3 c. confectioner’s sugar
1 t. vanilla extract

Preheat oven to 350°. Grease and flour a 9×13-inch pan. In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir in carrots. Pour into prepared pan. Bake in preheated oven 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Christin McKamey, Royal Oak


  1. The word “oil” in the directions is a misprint (sorry – and good catch!), but the actual ingredients listed are correct. Our recipe editor says the original recipe called for oil, but she substituted the apple sauce to make it healthier. Thanks for reading with us…
    Gail K., ed.

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