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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease a 9-inch round baking pan; set aside. Combine flour, cinnamon, baking soda and nutmeg in a small bowl; set aside.
Stir together applesauce, granulated sugar, brown sugar, egg and oil in a medium bowl. Stir in shredded carrots. Add flour mixture, stirring just until combined.
Spread batter in the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Coarsely crumble cooled cake (the crumbles will be dense and moist).
In a medium bowl, fold together whipped topping, pureed carrots and ginger just until combined.
Divide half of the crumbled cake among ten 6-ounce parfait glasses or dessert dishes. Top with half of the dessert topping mixture. Top with pineapple. Top with the remaining crumbled cake and the remaining whipped topping mixture. Sprinkle with walnuts.