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13
Jun

Healthy Carrot Cake

— by Tiffany in Recipes

Healthy Carrot Cake

Ingredients

2 c. spelt flour or whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c.  milk, coconut milk, almond milk, or rice milk
1 1/2 c. applesauce
1 c. pure maple syrup,
1/2 c. crushed walnuts

Preheat the oven to 350F. Mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Grate the carrots and add along with the rest of the ingredients except for the walnuts to the flour mixture. Mix until “just mixed.” Mix in the walnuts.

Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.

Cool for 30 min and then frost with cream cheese frosting.

Serves: 12

healthy carrot cake pin

Wednesday, June 13th, 2007

30 Comments on Healthy Carrot Cake

  • Absolutely marvelous idea. There is no time like when they are young to help them absorb valuable life lessons. So well done. And that carrot cakes looks scrumptious, too. Of course, I never met a carrot cake I didn’t like!

    Cheers!

  • Oh… Cream Cheese icing! That’s the best part of a carrot cake! haha.

    Some how, the cream cheese part of the icing makes it seem more healthy.

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  • Lara B

    This carot cake is so delicious. I paired it with sugar-free cream cheese frosting and it was such a big hit! Def one I’m gonna keep and use over and over!!

  • Ginamarie

    Wondering if anyone has a good vegan icing recipe- something without refined cane sugar? Maybe with lacuma or agave?

  • I just made this carrot cake. I made muffins out of it, which baked for about 21 minutes if anyone was curious. I loved that it wasn’t too sweet, especially since I paired it with a very sweet cream cheese frosting! (found the icing recipe here: http://www.recipezaar.com/Cream-Cheese-Icing-22932) The cake was moist and flavorful. Thank you!

  • Beth

    I made this cake yesterday for my son’s third birthday and it was sooo delicious! Thanks so much.

    Beth

  • Jordyne

    Very moist, but delicious!

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  • Ruth

    Way to be vegan baking with no sugar! I cut the cinnamon in half and it took much longer in my oven (I think the temp is off by 25 degrees). Very good with lemon cream cheese frosting.

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  • cedar

    i added about a cup of pineapple and half cup of raisins. this cake was awesome, but i freaked me out cooking. it took a lot longer than i thought it would. and still seemed wet, i think it is the applesauce. i probably overcooked it a little bit, but it was still really a good cake. definitely moist. a little pudding like. great that the only sweetener is maple syrup! i put cream cheese frosting. just cream cheese and honey and vanilla to taste!

  • Mindi

    Cream Cheese Frosting with Maple Syrup

    8oz (1 cup) cream cheese
    4oz (1/2 cup) pure maple syrup

    About 1/2 an hour before you start, take the cream cheese out of the refrigerator to bring it closer to room temperature.
    Whisk the cream cheese until light, then add the maple syrup and continue to whisk until mixed thoroughly.
    Frost your cake as soon as it’s cool.

    Read more: http://www.homemade-baby-food-recipes.com/sugar-free-frosting.html#ixzz0jRArzkEf

  • Adel

    This cake has a great flavour, but a little too pudding-like for my taste. Not sure if this is how it was meant to turn out? I baked it for at least an hour.

  • Catherine

    I too added crushed pineapple and some currants. Instead of cream cheese frosting I’m doing a raw ‘pudding’ recipe that looks and tastes like frosting to me. It is an avocado, dates, and cocoa powder…if it is too thick I do sometimes add organic rice milk to or i guess I’ll try more avocado…its really yummy. If I make them as muffins, I just do not add a frosting at all. Thanks.

  • grace

    Sounds yummy,
    is it opssible that the apple sauce be replaced with real apples though?
    just wondering

  • Anne

    I like your recipe, Carrots are very good for health. Your cake recipe is superb. Thanks for sharing.

  • Amy

    Just made it. Very good. Used only 3/4 cup soy milk and 1 cup applesauce. Added small can crushed pineapple, drained. Was ready to come out of the oven at 30 minutes. Frosted with the cream cheese, maple syrup suggestion below. Will make again, very tasty and super easy. Oh, I also bought already shredded carrots and just chopped them up a bit smaller. Thanks for sharing this recipe!

  • Heather B

    What a great recipe! Turned out fantastic – moist and delicious. I used a dog shaped pan which took just under half the batter and baked it for about 30-40 minutes. I also made mini-muffins which took about 15 – 20 minutes. I love that it doesn’t require sugar or eggs and it was easy to make the first time! I omitted the nuts as I made it for my son’s first birthday.

  • Temporary Walls New York

    I like the recipe so much. Very nice instruction..

  • nicole

    Just made this cake tonight. It came out very good, flavorful but not too sweet. I didn’t have apple sauce so I used 2 eggs and 1/2 cup apple juice and kept everything else the same. The batter was very thin when I poured it into the pan but it cooked up perfect and fluffy. It cooked a bit faster with subbing eggs and apple juice, about 30-35 minutes. I haven’t made the frosting yet but it smelled so good I had a to have a piece…..and might go back for more. Can’t wait to try it with the frosting tomorrow. YUM! I will make this again. 5 out of 5 stars!

  • Theresa Flanagan

    WOW! I just made a variation of this cake and I LOVED it! The fact that is is vegan and had no sugar, was amazing especially because it was so moist and held together wonderfully!

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  • Guest

    Can almond flour be used?

  • Kristin

    Could you use honey instead of the maple syrup?

  • Jordyn Dodge

    I will be making this for my daughters birthday tomorrow! So excited to have a healthy birthday cake this year! Do you have a healthy cream cheese frosting for this cake? Thank you!

  • samantha

    Can I make this with oat flour instead of whole wheat

  • Sigrid Naude

    I also made some changes to the recipe. I added an egg and reduced the milk. I did however find the taste of bicarb to be present. More so in the batter than in the final product. Any idea why this could have happened?