Healthy carrot cake recipe

Jagdish Tandia

Updated on:


Certainly! Here’s a healthy carrot cake recipe that uses wholesome ingredients and reduces the amount of added sugars and fats typically found in traditional carrot cakes. Enjoy!

Ingredients For the healthy carrot cake recipe

  • 2 cups grated carrots
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil (melted)
  • 3/4 cup honey or maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple (drained)

For the cream cheese frosting

  • 8 oz reduced-fat cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract

Optional toppings

  • Chopped walnuts or pecans
  • Shredded coconut
  • Grated carrots

Healthy carrot cake recipe Instructions

  1. Preheat the roaster to 350 °F( 175 °C). Grease and flour a 9-inch round cutlet visage or line it with diploma paper.
  2. In a large mixing coliseum, whisk together the whole wheat flour, all-purpose flour, incinerating grease paint, incinerating soda pop, swab, cinnamon, and nutmeg.
  3. In another coliseum, combine the grated carrots, applesauce, melted coconut oil painting, honey( or maple saccharinity), eggs, vanilla excerpt, and crushed pineapple. Mix well.
  4. Gradationally add the wet constituents to the dry constituents, stirring until just combined. Avoid overmixing.
  5. Pour the batter into the set cutlet visage and smooth the top with a spatula.
  6. Sing for roughly 30- 35 twinkles, or until a toothpick fitted into the center comes out clean.
  7. Remove the cutlet from the roaster and let it cool in the visage for about 10 twinkles. also, transfer it to a line rack to cool fully.
  8. Meanwhile, prepare the cream rubbish frosting. In a coliseum, beat the softened cream rubbish, Greek yogurt, honey( or maple saccharinity), and vanilla excerpt until smooth and delicate.
  9. Once the cutlet has cooled, spread the cream rubbish frosting unevenly over the top.
  10. still, trim with diced walnuts or pecans, and tattered coconut, If asked.
  11. Slice and serve the healthy carrot cutlet. Enjoy!

This form yields a wettish and scrumptious carrot cutlet with a lighter cream rubbish frosting. Flashback to store any leavings in a watertight vessel in the refrigerator.