Moist Carrot Cake With No Oil Recipes

NO OIL CARROT CAKE

No Oil Carrot Cake image

As I was traveling across Canada many years ago, I found myself at a small hotel in Madoc, Ontario watching a baseball game. This recipe comes from that hotel and I have thanked the chef many times for it. It is the only one I've come across that does not call for oil of any kind. It can be made in loaf pans or a tube or bundt pan. Spices can be adjusted to suit your own taste and the hardest part of this recipe is grating the carrots. Because of the amount of carrots in this recipe, you may find a small film of gel on the bottom of the cake but it can easily be removed. It can be iced with regular cream cheese icing, drizzled with confectioner's icing or left plain. It freezes very well. I hope whoever tries it, enjoys it. (Note: Raisins work well, too, in addition or in place of the nuts.)

Provided by Gwen35

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups white sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups grated carrots
3/4 cup crushed walnuts (slightly warmed, preferably)

Steps:

Preheat oven to 325°F.
Beat sugar and eggs together in a large bowl until thick and pale.
Stir flour, baking powder, baking soda and cinnamon together.
Fold flour mixture into the egg mixture.
Add carrots and nuts.
Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.

Nutrition Facts : Calories 440.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 105.8, Sodium 479.4, Carbohydrate 81.5, Fiber 3.4, Sugar 53, Protein 8.6

MOIST CARROT CAKE WITH NO OIL

Moist Carrot Cake With No Oil image

My family loves this carrot cake. It always turns out moist, full of flavor, delicious and never lasts long!

Provided by Jilly in Michigan

Categories Dessert

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
2 cups grated carrots
1 1/2 cups applesauce
4 eggs
2 cups sugar
1 (8 ounce) package cream cheese
2 cups powdered sugar
3/4 cup margarine
1 teaspoon vanilla

Steps:

Preheat oven to 300 degrees.
Sift together flour, baking soda, salt, baking powder and cinnamon and set aside.
In another bowl mix together carrots, sugar, applesauce and eggs.
Add dry ingredients in small amounts until well moistened.
Poor into 9 x 13 cake pan.
Bake 45 minutes. Cool before frosting cake.
For the frosting Mix all ingredients together until creamy.

MAKEOVER MOIST CARROT CAKE

Makeover Moist Carrot Cake image

One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. -Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 22

Ingredients

1-1/3 cups sugar
1/2 cup packed brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 large eggs
2 large 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
FROSTING:
5 ounces reduced-fat cream cheese
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped walnuts, toasted

Steps:

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 in 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.

Nutrition Facts : Calories 406 calories, Fat 15g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 240mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.

A VERY MOIST CARROT CAKE

A Very Moist Carrot Cake image

A very moist cake, no icing needed but goes well with nut icing.

Provided by Carla_P

Categories Desserts Cakes Holiday Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 cups grated carrots

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 726.6 calories, Carbohydrate 80 g, Cholesterol 81.8 mg, Fat 43.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 7.1 g, Sodium 341.4 mg, Sugar 51.5 g

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

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