The Best Healthier Carrot “Cake” You'll Ever Eat!
The BEST healthier carrot cake you’ll ever eat made with whole-wheat pastry flour, naturally sweetened with raw honey and applesauce and packed with pecans and shredded carrots (of course!)
As most of you already know, I love to bake!
And I also love to create healthier versions of said classic baked goods.
So I thought to myself, why not make a healthier carrot cake that’s absolutely perfect for spring time and Easter. To make it healthier, I used natural unrefined sweeteners, whole-wheat pastry flour and a few other special ingredients to keep it deliciously moist and true to the carrot cake flavor and texture we all know and love.
I think I nailed it. This cake is tender, sweet and full of the great texture of classic carrot cake with a fraction of the calories.
One slice is only... wait for it..
155 calories (with frosting!!)
Healthier Carrot Cake Ingredients
Whole wheat pastry flour: this flour is more FINE than regualr Whole Wheat flour which helps keep your baked goods lighter and softer.
Spices: no carrot cake is complete without the addition of cinnamon and a little nutmeg and ginger.
Vanilla extract: just an essential.
Eggs: this recipe uses 1 egg to help with consistency and texture. I’ve added some notes below if you’re interested in making this vegan.
Honey: Unrefined and natural sweet, honey is a great alternative to processed sugars. I've used a combination of honey and coconut sugar in this recipe.
Unsweetened Applesauce: an essential ingredient that adds so much flavor and additional moisture without all the fat.
High-quality butter: If you don’t want to use organic butter (Kerigold), you can always use unrefined organic coconut oil to make this DF.
Pecans: don't skip out on this! Pecans add a great texture and taste to this cake.
Carrots: this recipe uses grated carrots! I like small or medium grate for my carrot cake recipes.
Healthier Carrot Cake (w/ low-fat frosting)
Makes 12 servings
Dry Ingredients:
1 1/2 c whole wheat pastry flour (204g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Wet Ingredients:
1 c unsweetened applesauce (140g)
1/4 c raw unfiltered honey
3TBS coconut sugar
2 TBS organic butter (melted)
1 egg (lightly beaten)
1 tsp vanilla extract
3/4c shredded carrots (fine)
1/4c chopped pecan pieces (fine)
Frosting
3oz 0 % Fage Greek yogurt (113g)
2oz Greek cream cheese
2 TBS maple syrup (or more to taste)
Directions:
Preheat oven to 350 and grease 9X9 square baking dish.
1. Mix dry ingredients together in small bowl and set aside.
2. In separate bowl lightly beat the egg. Then add the other wet ingredients except shredded carrots and pecan pieces (melted butter, honey, applesauce, coconut sugar, and vanilla.)
3. Slowly add dry mix to wet and stir until just incorporated. Add shredded carrots pecan pieces and mix again a few times. Do NOT over mix or your cake will be tough.
4. Pour into 9X9 square baking dish.
5. Bake at 350 for the first 25-30min. Remember to check at 25min because oven temps may vary.
6. Once cooked, remove from over and allow to cool for 1hr.
7. Now you're ready to frost the cake! Combine cream cheese and yogurt and beat together until soft. Add in maple syrup and beat again. Top cake with "frosting" and cool in fridge for up to one hour. Remove cake when ready to enjoy!
8. Store in airtight container for up to 5 days in fridge!
MACROS FOR 1 CAKE SLICE: 155 cals |5f | 21c| 5p
If you make this recipe, be sure to comment below and let me know how it was! Also tag @wellfedfitcoach on Instagram and use the hashtag #wellfedfitcoach so I can see it and feature you!
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