Healthy Carrot Cake

This simple healthy carrot cake is made with the classic deliciousness of moist, rich carrot cake without refined flour or sugar.

Course Dessert

Cuisine American

Keyword healthy carrot cake

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 391kcal

Author Kelli Shallal MPH RD

Ingredients

1 ¼ cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ginger
½ cup coconut sugar
½ cup maple syrup
½ cup unsweetened applesauce
¼ cup melted coconut oil
1 teaspoon vanilla
2 large eggs
1 cup freshly shredded carrots do not buy pre-shredded carrots
½ cup walnut pieces
⅓ cup raisins
6 ounces cream cheese frosting I like Miss jones Dairy Free Brand

Instructions

Preheat the oven to 350F, line an 8-inch cake pan with parchment paper, and then grease.
Combine dry ingredients in a large bowl.
1 ¼ cups white whole wheat flour , 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ginger, ½ cup coconut sugar
Whisk wet ingredients together.
½ cup maple syrup, ¼ cup melted coconut oil , 1 teaspoon vanilla , 2 large eggs, ½ cup unsweetened applesauce
Add wet ingredients to dry ingredients until well combined, do not over mix. Fold in carrots, raisins, and walnuts.
1 cup freshly shredded carrots, ½ cup walnut pieces, ⅓ cup raisins
Add to the cake pan and bake for 30-40 minutes until an inserted toothpick comes out clean.
Let cool completely, transfer to a serving platter, and add frosting. Garnish with walnuts around the perimeter of the cake and one in the center.
6 ounces cream cheese frosting

Notes

White Whole Wheat Flour - You can sub regular whole wheat flour or whole wheat pastry flour. Please do not substitute any alternative gluten-free flours.

Nutrition