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Healthy Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 82 reviews
  • Author: Emma
  • Prep Time: 12 minutes
  • Cook Time: 25 minutes
  • Total Time: 37 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Healthy Carrot Cake recipe offers a moist, flavorful, and guilt-free twist on the classic dessert. Made with wholesome ingredients like oat flour, grated carrots, and natural sweeteners, it’s perfect for those seeking a nutritious treat without sacrificing taste. The cake is topped with a creamy and light Neufchatel cheese frosting that complements its warm spices beautifully.

Ingredients

Units Scale

Cake Ingredients

  • 2 cups grated carrots (about 2-3 large carrots, do not pack)
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil (melted)
  • 1/2 cup plain Greek yogurt (any %)
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt

Frosting Ingredients

  • 8 oz. Neufchatel cheese (softened)
  • 1/4 cup Greek yogurt
  • 1/4 cup maple syrup
  • Pinch sea salt

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease the sides and bottom of an 8×8-inch baking pan with coconut oil or cooking spray. Line the bottom with parchment paper to ensure easy removal of the cake. Set aside.
  2. Grate the carrots: Grate 2-3 large carrots to yield about 2 lightly packed cups of grated carrots. Place them in a large mixing bowl.
  3. Mix wet ingredients: Add the eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract to the bowl with the grated carrots. Use a handheld mixer to blend everything until thoroughly combined.
  4. Combine dry ingredients: In a separate bowl, whisk together oat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and sea salt until no lumps remain.
  5. Combine wet and dry mixtures: Pour the dry ingredient mixture into the wet ingredients bowl. Mix with a handheld mixer until fully incorporated, avoiding overmixing to keep the cake tender.
  6. Bake the cake: Pour the batter into the prepared baking pan, scraping down the sides to get all batter into the pan. Bake for 20-25 minutes or until the cake has risen and a toothpick inserted into the center comes out clean.
  7. Cool the cake: Remove the cake from the oven and let it cool for about 30 minutes in the pan.
  8. Prepare the frosting: While the cake cools, place softened Neufchatel cheese, Greek yogurt, maple syrup, and a pinch of sea salt into a mixing bowl. Beat until smooth and creamy. Keep the frosting at room temperature.
  9. Frost the cake: Once the cake has cooled completely, frost it generously with the prepared frosting. Serve immediately or refrigerate until ready to serve.

Notes

  • Use fresh, large carrots for the best texture and flavor.
  • Oat flour can be made at home by grinding rolled oats in a food processor.
  • Neufchatel cheese is a lower-fat alternative to cream cheese and creates a lighter frosting.
  • Do not overmix the batter to maintain a tender crumb.
  • The cake can be stored in the refrigerator for up to 3 days.
  • For a nut-free version, ensure oat flour is certified gluten-free if needed.

Find it online: https://yumrecipesfood.com/healthy-carrot-cake-recipe/