Heaven Sent Carrot Cake

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

  1. Reduced fat and sugar with crushed pineapple to add moistness and sweetness.
  2. Added flavor with unsweetened coconut flakes.
  3. Replaced all purpose flour with whole-wheat flour which boosts the fiber.
  4. 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


  1. To prepare cake: Preheat oven to 350°F. Coat an 8×3 inch cake pan with cooking spray.
  2. In a medium bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. 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.
  4. 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.


  1. Beat ingredients with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake.  Garnish with remaining chopped walnuts.


  • 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.

Enjoy this sweet indulgence!IMG_2412




Creamy Avocado Paleo Zoodles

Limiting carbs and increasing veggies in your diet may seem too challenging, especially for pasta lovers, but I have the perfect solution for your problem…Zoodles!  Zoodles are the new noodles.  They are made from zucchini that has been spiralized to take on the look of pasta.  The good news is they are gluten-free, low carb, Paleo friendly and a fun way to get in a vegetable.  What’s not to love about that?!

In case you are thinking the idea might be better than the reality, just give it a chance.  I was certainly sold when I made this creamy avocado pesto😀 


The Veggetti is the tool I used to spiralize my zucchini, thanks to the recommendation from the blog http://cleananddelicious.com/  It’s small, easy to use and affordable:)

Zoodles hold up nicely to many sauces and goes well with many dishes, (I can’t wait to make Pad Thai Zoodles), but here is the one that I recently tried.  I think the humble zucchini might blow your mind with how delicious and satisfying it can be when made this way.

 4-5 small to medium zucchini (the smaller ones have better flavor)

3 TBS Fresh Basil Leaves

1/2 Avocado

1/4 tsp Sea salt

1/4 tsp Black pepper

1/2 tsp Minced garlic

1 TBS Olive Oil

1 TBS Fresh lemon juice


  1. Spiralize zucchini.
  2. Allow the zucchini to sit for 20 min to drain.  Then place zoodles on paper towels to squeeze out the rest of the water.
  3. For the sauce:  Mix up the rest of the ingredients in a food processor until smooth.  *salt and pepper to taste.
  4. Eat it cold and simply toss the sauce into the zoodles until mixed well.  To eat it warm, put coconut oil or olive oil in a pan.  Heat zoodles for 2 min.  Add in the sauce until mixed.