Carrot Cake with Walnuts and Applesauce

A moist, low-fat carrot cake sweetened naturally with applesauce, packed with grated carrots and crunchy walnuts. Perfect for two – no frosting needed, just a dusting of powdered sugar or a dollop of yogurt.

Ingredients

  • 100g whole wheat flour (or all-purpose)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1 egg
  • 60g unsweetened applesauce
  • 30g brown sugar (or coconut sugar)
  • 1 tbsp vegetable oil (or low-fat yogurt)
  • 1 medium carrot, finely grated (about 70–80g)
  • 30g walnuts, chopped

Instructions

  1. Preheat oven to 175°C (350°F). Grease a small loaf pan (about 15x8 cm) or line with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt.
  3. In a separate bowl, beat the egg. Add applesauce, brown sugar and oil; mix well.
  4. Stir in grated carrot and walnuts.
  5. Fold dry ingredients into wet mixture until just combined – do not overmix.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in pan for 5 minutes, then turn onto a wire rack. Serve warm or at room temperature.

Notes

  • For an even lower fat option, replace the oil with an additional tablespoon of applesauce.
  • If you prefer a sweeter cake, increase sugar to 45g.

Variations

  • Raisin Carrot Cake: Swap half the walnuts for raisins.
  • Spiced Version: Add 1/4 tsp nutmeg and 1/4 tsp ginger.
  • Cream Cheese Swirl: Drop small spoonfuls of light cream cheese blended with a little honey into the batter before baking.
  • Vegan: Replace egg with one flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based yogurt.
  • Gluten-Free: Use a 1:1 gluten-free flour blend instead of wheat flour.

Fun facts

  • Carrots were originally purple, white, or yellow – orange carrots were cultivated in the Netherlands in the 17th century.
  • Walnuts look like a brain and are rich in omega-3 fatty acids, which support brain health.
  • Applesauce can replace up to half the oil in baking, reducing fat while keeping moisture.
  • Cinnamon may help stabilize blood sugar levels by improving insulin sensitivity.
  • Whole wheat flour contains more fiber than white flour, promoting slower digestion and stable energy release.