Back to Top
Image Mask

Carrot Cake

Our lower-fat version of Carrot Cake uses Musselman’s Apple Sauce in place of some of the oil and egg. Your family won’t notice it’s healthy, just delicious.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon



  1. Step 1
    In large bowl, combine apple sauce, sugar, oil, egg whites and vanilla extract, blending with spoon.

  2. Step 2
    In separate bowl, combine flour, baking soda, cinnamon and salt. Stir into apple sauce mixture. Add carrots and raisins.

  3. Step 3
    Spread in 9x13-inch pan lightly sprayed with vegetable cooking spray and floured. Bake at 350°F for 50 to 55 minutes or until cake is firm when touched lightly in the center. Cool completely.

  4. Step 4
    In large mixer bowl, beat cream cheese until soft and fluffy. Add confectioners' sugar, apple juice and vanilla extract. Beat until smooth and spreading consistency. Frost with Lite Apple-Cream Cheese Frosting.

What others are saying about this recipe

  1. Carmen Bermudez says:

    Looks good. Can’t print recipe.

    1. Musselman's says:

      Carmen, try clicking here directly to the recipe. There is a print button under the recipe title.

  2. Karen Pruznick says:


  3. Karen Pruznick says:

    Can’t wait to try some recipes

  4. Ronald Harris says:

    Would like other pound cake recipes

Rate and Review