Healthy carrot cake
With this healthy carrot cake recipe, you can still celebrate and stay in shape.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 16 servings
For the cake:
- 4 eggs.
- 1/2 cup brown sugar.
- 1/2 cup granulated white sugar.
- 3/4 cup apple sauce.
- 1/4 cup oil.
- 2 teaspoon vanilla extract.
- 2 cups whole wheat pastry flour.
- 2 teaspoon baking soda.
- 2 teaspoon baking powder.
- 1/2 teaspoon salt.
- 1 1/2 teaspoon ground cinnamon.
- 3 cups grated carrots.
- 1/2 cup walnuts chopped (optional).
For the cream cheese frosting and filling**
- 1/2 cup raw honey.
- 2 8oz cream cheese, room temperature.
- 2 5oz vanilla greek yogurt cups.
Preheat oven to 350F. Grease and dust two 8 inch round cake pans or 9x13 inch pan.
In a deep bowl, beat eggs and vanilla then add both brown and white sugar and continue beating.
Add oil then apple sauce and mix well.
In another bowl, combine flour, baking powder, baking soda, salt and cinnamon.
Gradually add the flour mixture to the wet ingredients and mix.
Finally fold in the carrots and pecan if using.
Bake in the prepared pan(s) until done.*
Meanwhile, prepare the frosting. In a bowl beat cream cheese, yogurt and honey until well combined. Refrigerate until the cake is done and cooled.
Cut the cake in two halves if you are going to fill it.
Add half the filling over one half and cover with the other half
Decorate with the rest of the frosting.
Refrigerate to set for a couple of hours before serving.
* Mine took 35 minutes in two 8Inch round pans.
** If you will not fill the cake and only will be icing it then use only half of the icing ingredients.
Healthy carrot cake
Amount Per Serving
Calories from Fat 156
% Daily Value*
Vitamin A 480IU10%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 335.3kcal | Carbohydrates: 42.9g | Protein: 7.6g | Fat: 17.3g | Cholesterol: 78.1mg | Fiber: 3g | Sugar: 26g | Vitamin A: 480IU | Vitamin C: 0.1mg | Calcium: 171mg | Iron: 1.6mg