I just had to share this. I’m always hunting for truly healthy versions of favorite treats and this one is great for Carrot Cake.
There’s room to play with this recipe, trying honey sometimes, adding nuts and/or raisins etc. I’m still not excited about the sugary frosting, which would be fine to serve to others on special occasions, so I may just make a low fat cream cheese frosting using maple syrup instead of powdered sugar for me. Let’s eat cake !
Healthy Carrot Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 59 minutes
Yield: 16 slices
Serving Size: 1 slice
Recipe adapted from The Complete Light Kitchen
1/3 cup coconut oil, melted
1/2 cup raw honey, melted
1/3 cup unsweetened applesauce
1 tsp vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple
1/2 cup low-fat plain Greek yogurt
2 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp cinnamon
1/4 tsp nutmeg
For the icing:
1/3 cup low-fat cream cheese, softened
2/3 cup icing sugar
1-2 Tbsp low-fat milk or water
Preheat the oven to 350F. Spray a 9-inch Bundt pan with olive oil.
For the cake, whisk together the coconut oil, honey, eggs, applesauce, and vanilla. Add the carrots, pineapple, and yogurt. Stir until everything is combined.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Add the carrot mixture and stir until everything is combined.
Pour the cake mixture into your prepared Bundt pan and bake for 40 – 45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in the pan on a wire rack. When the cake is no longer hot, invert cake onto a serving plate.
For the icing, beat the cream cheese, icing sugar, and milk in a bowl until smooth. Drizzle over top of the cake. Garnish with grated carrot or orange zest (optional).
Cal: 199 Fat: 7g Protein: 4g Carbs: 30g Fiber: 1g Sodium: 189mg
Weight Watchers Points+: 5