Description
Healthy carrot cake is a lighter twist on the classic dessert, made with wholesome ingredients like whole wheat flour, natural sweeteners, and shredded carrots. Moist, subtly sweet, and warmly spiced, it’s a nutritious treat that doesn’t compromise on flavor.
Ingredients
- 2 cups shredded carrots
- 1 1/4 cups whole wheat flour (or almond flour for gluten-free)
- 2 large eggs
- 1/3 cup unsweetened applesauce or mashed banana
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil or olive oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- Frosting (optional): 1/2 cup Greek yogurt or light cream cheese, 2 tbsp honey or maple syrup, 1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round or square cake pan or line with parchment paper.
- In a large bowl, whisk together eggs, applesauce (or banana), oil, maple syrup (or honey), and vanilla extract.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Add dry ingredients to the wet and stir until just combined.
- Fold in shredded carrots, and optionally nuts and raisins.
- Pour batter into prepared pan and spread evenly.
- Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before adding frosting.
- For the frosting: Mix Greek yogurt (or cream cheese) with honey and vanilla until smooth. Spread over cooled cake.
Notes
Use almond flour for a gluten-free version, though texture may be more delicate.Mashed banana adds sweetness and moisture if applesauce isn’t available.Add shredded coconut or crushed pineapple for a tropical twist.Skip frosting for an even lighter snack or breakfast option.Make into muffins by baking in a lined muffin tin for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
