Easy Carrot Cake

I am always on the lookout for delicious and moist cakes that are low in fat or avoid margarine, and that may have some healthier ingredients inside.  This carrot cake fits that bill. I'll admit it, it has enough  sugar to keep them interested, but the shredded carrots keeps them not too obvious.  Makes a great after school treat.  This is adapted from an Elisa Strauss recipe and one of my favourite switches was swapping some oil for some apple sauce- this keeps the moisture but the fat content lower. 9x13” tray bake.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 13


  • 3 cups cake flour
  • 2 tsp cinnamon
  • 1 1/4 tsp salt
  • 1 1/4 tsp baking powder
  • 5 eggs
  • 2 1/2 cups sugar
  • 1 1/2 cup canola oil
  • 1/2 cup apple sauce
  • 2 1/4 cup shredded carrot (about 3 carrots)
  • 1 cup nuts and raisins (optional)


  • Preheat oven to 180C.  Grease pan with oil and line with parchment paper.
  •  In a large bowl, sift flour, cinnamon, salt, baking powder. set aside
  • In a mixer, mix oil and sugar for one minute and then on high speed for 4 minutes...it should double in size.
  • Set mixer to low speed and add oil and apple sauce slowly- until just combined.
  • Gradually add the flour mixture. Be careful not to over mix! Gently stir in carrot and any nuts or raisins you want to add in.
  • Pour the batter into a cake tin. Bake for 30-40 min and test for readiness with a toothpick (it should come out clean). Allow cake to cool then release by running  a knife around the edge.
  • This cake freezes nicely and can be adapted for muffins or sweet little mini-muffins.

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