This healthier carrot cake offers a moist, spiced, and naturally sweetened experience with significantly less processed sugar and fat than traditional recipes. Made with whole wheat flour, applesauce, and honey (or maple syrup), it packs more fiber and nutrients, making it a better-for-you dessert without sacrificing flavor.
Why It’s Healthier:
- Whole Wheat Flour: Increases fiber content, aiding digestion and keeping you full longer.
- Applesauce: A low-fat alternative to oil or butter, reducing overall calories.
- Honey or Maple Syrup: Natural sweeteners with trace minerals and lower glycemic impact than refined sugar.
- Plain Yogurt: Adds moisture and protein while reducing the need for additional fats.
- Reduced Sugar Frosting: Sweetened naturally with honey, eliminating refined sugars.
How to Make a Healthier Carrot Cake
Ingredients:
For the Cake:
2 cups (240g) whole wheat flour
1 tsp (5ml) baking powder
1 tsp (5ml) baking soda
1 tsp (5ml) salt
1 tsp (5ml) cinnamon
1/2 tsp (2.5ml) ground ginger
1/4 tsp (1.25ml) ground cloves
1 cup (227g) plain yogurt
1 tsp (5ml) vanilla extract
1 cup (250g) applesauce
1 cup (340g) raw honey or maple syrup
3 medium carrots, grated
1/2 cup (100g) chopped walnuts (optional)
1/2 cup (71g) raisins (optional)
For the Frosting:
1 (8oz or 225g) package of cream cheese, softened
1/4 cup (56.75g) plain yogurt
1/2 cup (170g) raw honey
Instructions:
Prepare Cake Pans:
Preheat the oven to 350°F (176°C). Oil and line two 9-inch round cake pans with parchment paper, then lightly grease the paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Mix Wet Ingredients:
In a separate large bowl, whisk the yogurt, vanilla extract, applesauce, and honey (or maple syrup) until well combined.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots. If using, gently fold in walnuts and raisins.
Bake:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, checking doneness with a toothpick inserted into the center. It should come out clean.
Cool:
Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack. Remove the parchment paper and let cool completely.
Frost the Cake:
Beat the frosting ingredients (cream cheese, yogurt, and honey) until smooth. Spread over the cooled cakes. Refrigerate the frosted cake for at least 30 minutes before serving.
Nutritional Breakdown (Per Serving):
Serving Size: 1 slice (1/12th of the cake, including frosting)
Calories: ~260 kcal
Protein: ~5g
Fat: ~8g
Saturated Fat: ~4g
Carbohydrates: ~42g
Fiber: ~4g
Sugars: ~30g
Sodium: ~300mg
Calcium: ~100mg
Iron: ~1.5mg
Note: Values may vary depending on specific brands and optional ingredients (walnuts and raisins).
Enjoy this delicious carrot cake guilt-free as a wholesome treat for any occasion!
