Foodie Fiasco

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Healthy Carrot Cake

Filed Under: 50-100, Almond Meal, Almond Milk, Applesauce, Cakes and Cupcakes, Coconut Flour, Desserts, Erythritol, Gluten Free, Grain Free, Greek Yogurt, Low Carb, Paleo, Recipe Makeover, Recipes, Sugar Free, Vegan, Whole Wheat Flour

By 26 Comments Jump to Recipe

I don’t know how many slices of this I ate. I stopped counting after three.

Carrot Cake 10

There’s something to be said for a cake that counts as a vegetable. I always knew cake was the base of the nutritional pyramid, and living the dream is admittedly sweet. Perfectly sweet, actually, with a hint of cinnamon.

I hope you had a lovely spring break, or at least took a well-deserved pace slowing to smell the roses of this beautiful season. I took the opportunity to laugh with friends, dirty a lot of dishes in the kitchen, spend lazy afternoons on the terrace with my yoga mat and fruits (or veggies) of my kitchen labor.

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But it’s good to be back in a routine. The end of a break is bittersweet, much like the chocolate I didn’t give up for Lent. Oops. *conspicuously steps away and distracts friends with cake*

Shred the carrots in your Magimix, who has at this point become a full-fledged member of your family.

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Set aside some of the batter, as it’s going to be the secret ingredient on our frosting. Fold the carrots into the rest of your batter.

Feel free to add walnuts for texture and authenticity, but I’m just not a nutty gal. More taste testing and spoon licking occurred on my part than I would care to admit.

Carrot Cake 3

Bake the cake for one of the longest thirty minute intervals of your life. I’m sorry about that. Allow me to offer Netflix and a promise of cake to pass the time.

Carrot Cake 2

Get lost in the universe of Mad Men and have this beauty greet you at the end of the tunnel/episode.

Carrot Cake 4

Make sure to effectively get frosting everywhere while attempting action shots.

Carrot Cake 5

I would have been more annoyed by having to clean everything up if this cake didn’t taste so darn good.

Carrot Cake 6

Carrot Cake 8

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Yield: 8 servings

10 minPrep Time:

35 minCook Time:

45 minTotal Time:

Ingredients

  • 1 1/4 cups white whole wheat flour OR 3/4 cup almond meal plus 3/4 cup coconut flour
  • 3/4 cup erythritol or sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 teaspoon cinnamon
  • 1 cup almond milk
  • 1/3 cup applesauce
  • 1 tsp distilled white or apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots
  • 1 (6 ounce) container nonfat Greek yogurt (use vegan yogurt for a vegan version)
  • 1/2 cup powdered sugar or erythritol

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch cake pan and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, baking soda, salt, and cinnamon. Add in the almond milk, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop 1/2 cup of the batter into another bowl and set aside. Stir the vanilla extract into the main bowl of batter. Fold in the shredded carrots.
  3. Pour the batter into the prepared cake pan. Bake in the oven at 350°F for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
  4. Meanwhile, add the yogurt and powdered sugar or erythritol to the reserved 1/2 cup batter and stir until completely combined. Pour the glaze over the cooled cake and devour.

Notes

Nutritional information calculated with white whole wheat flour and erythritol.

7.8.1.2
335
https://www.foodiefiasco.com/healthy-carrot-cake/

Nutrition

Calories: 90 cal
Fat: 0 grams g


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Did you do anything for spring break?

Globetrotting? Staycation? Even if you didn’t have a break per se, I hope you had a restful few weeks.

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Comments

  1. I'm a nut for carrot cake!! I only such a thing as spring break existed for adults although in all truth most days in Los Angeles feel spring-ish:)
    Reply

  3. That's a really totally different carrot cake than I'm used to :) Sounds great - we don't have fat free Greek yoghurt here, I think, but as I don't mind some extra calories, I'll go with the regular one. No spring break here but a whole week without any appointment lays in front of me, so I'm free to eat cake and relax ;-)
    Reply

  4. Carrot cake is (one of the) keys to my heart. This looks absolutely AMAZING. I swear, you can find a way to make anything healthy! But that frosting. Omg. I didn't go anywhere for spring break - it was nice just to veg on the couch!
    Reply

  7. Looks amazing, Kelly. It will make a fabulous Easter dessert. Thanks! No spring break for me either but traffic was so light last week that driving to work was almost a pleasure. So I am very thankful for other people's spring breaks.
    Reply

  8. I made this last night and had to force my self not to eat the whole thing. Best carrot cake I've ever had. I would like the measurements for the frosting so I could put it on everything.
    Reply

  9. This looks delicious, I love all your recipes Kelly!! Xx p.s: I'm hoping you'll make some hot cross buns soon- that would be amazing!:)
    Reply

  12. Kelly, you are the best. This cake was absolutely heavenly, one of those where you take a bite and close your eyes because it's so good! It was great to be able to make this as a healthy Easter dessert. My husband is a diabetic but we both adore good food so I'm so excited to have found your blog. I'm making my way through all of your amazing goodies! I'm so impressed with your abilities at such a young age. Keep up the awesome work!
    Reply

  13. I am addicted to carrot cake but am on a strict diet of 1000 calories a day and I just wanted to say, you are AMAZING!
    Reply

    • Thank you for your warmth, Jamee!! But please don't restrict yourself too much:-( At 1,000 calories, you're eating what an average 2-3 year old should consume in a day. I don't want to lecture you but please, research the damage severely restricted dieting can do to your body and reconsider your calorie intake. I hope that you have a lovely day filled with yummy, nourishing food!
      Reply

  14. This looks so delicious carrot cake is one of my favorite desserts and I have been looking for a healthy alternative. I think this will satisfy me taste buds and can't wait to give it a try.
    Reply

  15. Hi Kelly, thank you for the recipe. It tasted really well! Only problem was, that I baked it for like 50min and it was still extremely liquid when it was warm. Does it have to cool completely before you can eat it, is that normal? I didn't have an 8-inch cake pan, so I used a round 8-inch casserole dish. Might that have been the problem? Also the recipe states to either use white whole wheat flour or almond meal + coconut flour, right? I only used the 1 1/4 cups whole wheat flour, hope I didn't get this wrong. Also I added 60g raisins to the cake! I just recently came to appreciate carrot cake (and raisins :D ), because I baked an unhealthy version (including 4 cups of sugar and 1/2 cup vegetable oil) for a colleague's birthday. I was so happy to find your healthy version! Thank you, I will definitely make it again!
    Reply

  16. Hello, there! So this is how it goes: I really, really, REALLY want to impress my family with this succulency of cake but they are 'that' kind that raise an eyebrow every time the word flourless is mentioned. Taboo, apparently. So I was wondering, have you tried the almond/coconut flour version in comparison to the whole wheat one? Is there much of a difference in tasting with the Paleo one? Or will this totally work to wreck their minds when they hear the word 'who-must-not-be-named'? And of course, this little corner of yours is simply utterly brilliant. Biggest cooking inspiration right here, to be honest.
    Reply

    • I actually PREFER using the almond/coconut flour version! I feel like it gives the cake an amazing texture and if you add a little coconut extract, you can bring out the coconut flavor to complement the coconut flour. Trust me, you won't be able to tell that it is flourless! :)
      Reply

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