Low-Guilt Carrot Cake

Low-Guilt Carrot Cake

A tasty low-fat carrot cake, made moist with apple sauce and topped with a healthy version of cream cheese frosting.


Servings: makes 24 servings

1 qt. (32 oz.) MUSSELMAN'S Natural or Chunky Apple Sauce
1 qt. granulated sugar
1 cup vegetable oil
6 large egg whites, slightly beaten
1 1/2 Tbsp. vanilla extract
1 qt. unsifted all-purpose flour
1 1/2 Tbsp. ground cinnamon
4 tsp. baking soda
1 tsp. kosher salt
1 qt. shredded carrots
3 cups raisins
Cream Cheese Frosting


  1. In large bowl, combine apple sauce, sugar, oil, egg whites and vanilla extract with spoon until just mixed.
  2. In another bowl, combine flour, cinnamon, baking soda and salt; stir into apple sauce-oil mixture. Mix in carrots and raisins. Pour into a greased and lightly floured, full-sized sheetpan and spread to even out surface. Bake at 350°F. oven for 45-50 minutes or until cake is firm when touched lightly in the center. Remove from heat and cool completely. Frost with Cream Cheese Frosting.

100% American grown apples.

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