WOW! (Warm Oven Wednesdays)

Another WOW!
Makeover Moist Carrot Cake
A friend sent me this recipe and so I made it for Mother's Day.  
Your tongue will slap your mouth happy---an unbelievably  great carrot cake!

  • 16 Servings
  • Prep: 35 min. Bake: 45 min. + cooling


  • 1-1/3 cups sugar
  • 1/2 cup packed brown sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/2 cup golden raisins
  • 1/2 cup finely chopped walnuts

  • 5 ounces reduced-fat cream cheese (*I used regular)
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/4 cup finely chopped walnuts, toasted (I used pecans)


  • In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
  • Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  • For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 16 servings.

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