Carrot Cake tastes so divine that it’s got to be a heaven sent health food. ⚠️WARNING! Don’t let the carrots mislead you down a bunny trail that you’re eating healthy. This classic cake is generally high in calories, fat and packed with sugar!
Never to fear if you are a carrot cake lover like myself. I’ve been determined to find a healthy recipe that still delivers that sweet divine taste. Here is how I transformed the sinful carrot cake and gave it a proper ‘health halo approved’ status.🌟
My Secrets For A Healthier Carrot Cake
- Reduced fat and sugar with crushed pineapple to add moistness and sweetness.
- Added flavor with unsweetened coconut flakes.
- Replaced all purpose flour with whole-wheat flour which boosts the fiber.
- Cut fat in by replacing regular cream cheese with neufchâtel cream cheese in the frosting. Enhanced the nutrition by adding protein powder and Greek yogurt.
- 2 cups whole wheat pastry flour (or plain whole wheat) *see TIPS for gluten free*
- 1/2 cup and 2 TBS stevia, 1/4 cup honey *see notes if you don’t like stevia*
- 1/4 cup flaked sweetened coconut
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tbsp canola oil
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups grated carrots, (4-6 medium)
- 20 oz. can crushed pineapple in juice, drained
- 1/4 cup chopped walnuts plus 1/4 cup for topping
- 1/4 cup raisins *see TIPS for how to plump raisins*
- 2 oz neufchâtel cream cheese
- 2 scoops vanilla protein powder
- 16 drops of stevia (2 TBS for powder stevia)
- 2-3 TBS almond milk (or whatever milk you have)
- 1/2 tsp cinnamon
- To prepare cake: Preheat oven to 350°F. Coat an 8×3 inch cake pan with cooking spray.
- In a medium bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
- In a large bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly or until a wooden toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
- Beat ingredients with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Garnish with remaining chopped walnuts.
TIPS & NOTES
- I went half quinoa flour and half whole-wheat flour. This definitely has a healthier taste so try this if you have developed a healthy palate. You could even use all quinoa flour to make it gluten free.
- Whole-wheat pastry flour is lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods.
- If you don’t want to use stevia, 2/3 cup of sugar would be fine.
- Soak raisins in warm water for a few minutes and drain. This plumps them up.