Servings: 12 to 16
This is not your typical carrot cake. It’s light and delicate, thanks in part to applesauce in the batter. Finely grating one carrot helps distribute its flavor, while coarsely grating the other adds pretty orange flecks. Ribbons of rich honey-cream cheese icing and toasty walnuts on top are nods to the classic carrot cake.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review