Carrot Cake

This recipe saves calories by substituting equal parts cooking oil with Mott's applesauce.


  • 1¼ cups Mott’s® Applesauce Apple
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup coconut
  • 1 cup chopped walnuts
  • ½ cup golden raisins
  • 1 cup crushed pineapple with juice
  • 2 cups flour
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt

Cream Cheese Icing

  • 1 cup butter (softened)
  • 16 oz. cream cheese (softened)
  • 2 lbs. powdered sugar
  • 2 tsp vanilla
Mott’s Applesauce Apple

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  • Preheat oven to 350°.
  • Combine applesauce, sugar, vanilla, eggs, carrots, coconut, walnuts, raisins, and pineapple with juice in a bowl.
  • Mix all ingredients together well.
  • In a separate bowl, combine flour, baking soda, baking powder, and salt. Mix ingredients together well.
  • Add dry ingredients to wet mixture. Mix together completely, but do not overstir.
  • Pour into two lightly greased 8-inch cake pans and bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely.
  • Icing
  • Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar, and beat until smooth.
  • Decorating
  • Invert the first cake onto a cake plate or stand and apply a generous dollop of icing and spread evenly.
  • Gently place the second cake on top and continue icing until the entire cake is covered evenly with icing.
  • Decorate with chopped nuts, coconut – get creative and have fun!