cynupstateny
Well-known member
with applesauce? Need it for a first birthday cake.
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Do any of you have a good recipe for carrot cake that replaces some of the oil
- Thread starter cynupstateny
- Start date
As mentioned in another thread
google can be your friend. I have made a carrot cake recipe (I think from Fine Cooking) that used all butter instead of oil and really did not like it as well as the oil version. I know the butter sub is not going to do what you probably want to reduce the fat/calories.
https://www.google.com/?gfe_rd=ssl&ei=EAmvV9jCL4aX-wW9gZiQDA#q=carrot+cake+using+applesauce+instead+of+oil
google can be your friend. I have made a carrot cake recipe (I think from Fine Cooking) that used all butter instead of oil and really did not like it as well as the oil version. I know the butter sub is not going to do what you probably want to reduce the fat/calories.
https://www.google.com/?gfe_rd=ssl&ei=EAmvV9jCL4aX-wW9gZiQDA#q=carrot+cake+using+applesauce+instead+of+oil
Here is a carrot cake recipe which uses applesauce in place of oil.
Check Google for others, there are many with reviews.
To-Die-For Carrot Cake {Recipe}
Author: Trish - Mom On Timeout
Recipe type: Dessert
Ingredients
Cake:
One
•1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
•2 cups sugar
•3 eggs
Two
•2 cups flour
•1 tsp baking soda
•1½ tsp baking powder
•½ tsp salt
•1 tsp cinnamon
Three
•2 cups grated carrots
•1 cup coconut
•1 cup chopped nuts (optional)
•1 tsp vanilla
•1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
•½ cup butter (softened)
•8 oz cream cheese (softened)
•1 tsp vanilla
•1 lb powdered sugar
Instructions
1.Preheat oven to 350 degrees.
2.Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3.Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
4.Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!
For the frosting:
1.Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks smileys/wink.gif
2.Invert the cake onto a cake plate or stand.
3.Apply a generous dollop of frosting and spread...
4.Gently place the second cake on top and continue frosting.
5.Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.
http://www.momontimeout.com
http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe/
Check Google for others, there are many with reviews.
To-Die-For Carrot Cake {Recipe}
Author: Trish - Mom On Timeout
Recipe type: Dessert
Ingredients
Cake:
One
•1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
•2 cups sugar
•3 eggs
Two
•2 cups flour
•1 tsp baking soda
•1½ tsp baking powder
•½ tsp salt
•1 tsp cinnamon
Three
•2 cups grated carrots
•1 cup coconut
•1 cup chopped nuts (optional)
•1 tsp vanilla
•1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
•½ cup butter (softened)
•8 oz cream cheese (softened)
•1 tsp vanilla
•1 lb powdered sugar
Instructions
1.Preheat oven to 350 degrees.
2.Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3.Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
4.Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!
For the frosting:
1.Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks smileys/wink.gif
2.Invert the cake onto a cake plate or stand.
3.Apply a generous dollop of frosting and spread...
4.Gently place the second cake on top and continue frosting.
5.Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.
http://www.momontimeout.com
http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe/
cynupstateny
Well-known member
Thank you, all!
olga_d_ont
Well-known member
Two recipes for carrot cake using applesauce
NEW STYLE CARROT CAKE:
Applesauce has replaced much of the oil and sugar in this light and moist version of a dessert classic.
1 1/3 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups grated carrots
1 cup unsweetened applesauce
3/4 cup packed brown sugar
1/3 cup vegetable oil
3 eggs
Icing sugar
In large bowl, combine all purpose and whole wheat flours, baking powder, cinnamon, baking soda, nutmeg and salt.
In separate bowl, whisk together carrots, applesauce, sugar, oil and eggs; gently stir into flour mixture. Scrape into lightly greased 9-inch springform pan.
Bake in a preheated 350º F. oven for 60 to 65 minutes or until tester inserted in center comes out clean. Dust with icing sugar. Makes 16 servings.
170 calories - per serving
6 g fat
166 mg sodium
3 g protein
27 g carbohydrate
40 mg cholesterol
APPLE CARROT CAKE:
A delicious, moist cake made with applesauce instead of cooking oil.
1 1/2 cups all purpose flour (375 mL)
1/2 cup whole wheat flour (125 mL)
2 teaspoons baking soda (10 mL)
1 1/2 teaspoons ground cinnamon (7 mL)
1/2 teaspoon ground nutmeg (2 mL)
1 tsp. salt (5 mL)
4 large eggs
2 cups grated carrot (500 mL)
1 1/2 cups grated, peeled cooking apple (such as McIntosh) (375 mL)
1 cup applesauce (250 mL)
1 cup granulated sugar (250 mL)
1 cup golden raisins (250 mL)
APPLE CREAM ICING:
1 cup Icing sugar (confectioner's) (250 mL)
4 ounces block of light cream cheese, softened (125 g)
1/4 cup butter, softened or hard margarine, softened (60 mL)
2 Tablespoons frozen concentrated apple juice (30 mL)
Measure first 6 ingredients into large bowl. Stir. Make a well in centre.
Combine next 6 ingredients in separate large bowl. Add to well. Stir until just moistened. Spread evenly in greased 9 X 13 inch (22 X 33 cm) pan. Bake in preheated 350º F. (175ºC) oven for about 45 minutes until wooden pick inserted in centre comes out clean. Let stand in pan on wire rack to cool completely.
Apple Cream Icing: Beat all 4 ingredients in medium bowl on medium until smooth. Makes about 1 1/2 cups icing. Spread evenly on top of cake in pan. Cuts into 12 pieces.
1 piece: 342 calories
http://www.ukrainianclassickitchen.ca/index.php?board=11.0
NEW STYLE CARROT CAKE:
Applesauce has replaced much of the oil and sugar in this light and moist version of a dessert classic.
1 1/3 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups grated carrots
1 cup unsweetened applesauce
3/4 cup packed brown sugar
1/3 cup vegetable oil
3 eggs
Icing sugar
In large bowl, combine all purpose and whole wheat flours, baking powder, cinnamon, baking soda, nutmeg and salt.
In separate bowl, whisk together carrots, applesauce, sugar, oil and eggs; gently stir into flour mixture. Scrape into lightly greased 9-inch springform pan.
Bake in a preheated 350º F. oven for 60 to 65 minutes or until tester inserted in center comes out clean. Dust with icing sugar. Makes 16 servings.
170 calories - per serving
6 g fat
166 mg sodium
3 g protein
27 g carbohydrate
40 mg cholesterol
APPLE CARROT CAKE:
A delicious, moist cake made with applesauce instead of cooking oil.
1 1/2 cups all purpose flour (375 mL)
1/2 cup whole wheat flour (125 mL)
2 teaspoons baking soda (10 mL)
1 1/2 teaspoons ground cinnamon (7 mL)
1/2 teaspoon ground nutmeg (2 mL)
1 tsp. salt (5 mL)
4 large eggs
2 cups grated carrot (500 mL)
1 1/2 cups grated, peeled cooking apple (such as McIntosh) (375 mL)
1 cup applesauce (250 mL)
1 cup granulated sugar (250 mL)
1 cup golden raisins (250 mL)
APPLE CREAM ICING:
1 cup Icing sugar (confectioner's) (250 mL)
4 ounces block of light cream cheese, softened (125 g)
1/4 cup butter, softened or hard margarine, softened (60 mL)
2 Tablespoons frozen concentrated apple juice (30 mL)
Measure first 6 ingredients into large bowl. Stir. Make a well in centre.
Combine next 6 ingredients in separate large bowl. Add to well. Stir until just moistened. Spread evenly in greased 9 X 13 inch (22 X 33 cm) pan. Bake in preheated 350º F. (175ºC) oven for about 45 minutes until wooden pick inserted in centre comes out clean. Let stand in pan on wire rack to cool completely.
Apple Cream Icing: Beat all 4 ingredients in medium bowl on medium until smooth. Makes about 1 1/2 cups icing. Spread evenly on top of cake in pan. Cuts into 12 pieces.
1 piece: 342 calories
http://www.ukrainianclassickitchen.ca/index.php?board=11.0