The Surprising Ingredient I Always Add to Carrot Cake

My partner’s favorite dessert is carrot cake, so every birthday and anniversary, it's my mission to find new recipes to test in search of greatness. While I could justify this quest and say it was about making the best treat for him, it was truly about my obsessive desire to find perfection in cake format.

Over the years, I’ve experimented with just about every possible permutation: from pineapple and coconut for a tropical twist, soaking the baked batter in booze (Grand Marnier, rum—name it, I’ve tested it), sneaking in extra vegetables like Brussels sprouts and zucchini (not my finest moment), and even stuffing it with raisins and nuts. But despite all my R&D, none of these versions achieved the cake of my dreams (sweet, moist, decadent)—until I stumbled upon one simple, game-changing ingredient: applesauce.

I first came across this trick in a President’s Choice (a classic Canadian food brand) clipping for a Carrot Maple Cake. Knowing that applesauce was a baking hack in the 80s and 90s to cut back on fat, I almost didn’t add this recipe to my Excel sheet of options. But after careful reading (this isn’t a diet recipe, just a smart addition), I’m glad I tried it. 

The best part is that it doesn’t take away from the classic carrot cake flavors or add a weird apple addition. It subtly sweetens the cake while working behind the scenes to create the most unbelievably tender crumb. Now, my partner is obsessed, and I finally have a go-to carrot cake recipe—no more endless trial and error!

Why Applesauce Works 

In my house, applesauce has only ever been an accompaniment to pork chops or fed to little kids at snack time, but in baking, it’s a total powerhouse—especially in carrot cake. Here’s why:

• Moisture Boost: Since applesauce is essentially apples, sugar, and water, it adds extra liquid to the batter, ensuring a tender texture. 
  
• Pectin power: Apples have tons of pectin, a natural thickener and the same stuff you add to make and set jam. Adding it to your cake adds even more moisture, helps set the cake (think those jams), and can even help your cake better withstand a few months in the freezer. 
  
• Gluten Control: The added moisture from applesauce limits gluten development, preventing a tough or dense cake. 

How Much Applesauce Should You Use?

• Start with a 1:1 swap for oil: Use an equal amount of applesauce in place of oil. I still like to keep some of the oil in the recipe, though, as it brings its own structural and moisturizing properties to the cake. For example, if the recipe calls for 1 cup total of oil, use 1/2 cup of applesauce and 1/2 cup of oil. 
• Go for unsweetened applesauce: Carrot cake is already sweet, so avoid going overboard by adding extra sugar with sweetened applesauce. If you only have sweetened applesauce, reduce the sugar in the cake by 1/4 cup. 
• Use it as an egg substitute: Applesauce is a common vegan egg substitute. Use 1/4 for one egg. However, since applesauce lacks the structure that eggs provide, it's best to replace only one or two eggs—substituting all of them can result in a dense, gummy cake.