Healthier carrot cake
A healthier cake with less sugar, less oil and less processed flour.
Servings: 16 serving
Calories: 334.2kcal
Ingredients
For the cake:
- 4 eggs
- ½ cup brown sugar.
- ½ cup granulated white sugar.
- ¾ cup apple sauce.
- ¼ cup oil.
- 2 teaspoon vanilla extract.
- 2 cups whole wheat pastry flour.
- 2 teaspoon baking soda.
- 2 teaspoon baking powder.
- ½ teaspoon salt.
- 1 ½ teaspoon ground cinnamon.
- 2 cups grated carrots.
- ½ cup walnuts optional, chopped .
For the cream cheese frosting and filling**
- ½ cup raw honey.
- 2 8oz cream cheese room temperature.
- 2 5oz vanilla greek yogurt cups.
Instructions
- 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 applesauce 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.
- Enjoy!!
Notes
* 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.
Nutrition
Calories: 334.2kcal | Carbohydrates: 42.2g | Fat: 17.4g | Saturated Fat: 6.5g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 5.3g | Cholesterol: 78.8mg | Sodium: 344.1mg | Potassium: 150.5mg | Fiber: 3g | Sugar: 25.8g | Calcium: 104mg