Carrot Applesauce Cake

This delectable cake comes from my latest book Sweet Eats for All. It’s by far one of my most requested recipes, and a favorite among friends. Share a slice or two with a loved one and see what all the fuss is about!

Carrot Applesauce Cake | Allyson Kramer


Carrot Applesauce Cake

From Sweet Eats for All, DaCapo Lifelong Books

Soy Free Nut Free Corn Free Bean Free

This cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely subtle color from the carrots. Use any type of sugar you’d like. I love the standard evaporated cane juice . . . but light brown or coconut palm sugar would bake up nicely, too.

1/2 cup buckwheat flour
3/4 cup sorghum flour
3/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 1/4 cups sugar
1/2 cup olive oil
1 cup applesauce (unsweetened)
2 tablespoons lemon juice
2 medium carrots, shredded


• Preheat oven to 350°F. Lightly grease and (sorghum) flour a standard-size tube or Bundt pan.

• In a large mixing bowl, whisk together the buckwheat flour, sorghum flour, potato starch, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and sugar.

• Stir in the olive oil, applesauce, and lemon juice until well mixed and a thick batter has formed. Fold in the shredded carrots and evenly spread the batter into the prepared cake pan.

• Bake on the center rack for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Let cool for 20 minutes before gently running a knife around the edge and inverting onto a flat serving dish.

Store covered up to 2 days.


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