Healthy Carrot Cake With Cream Cheese Frosting
Let’s face it, some healthy carrot cakes just want to sound healthy. You find them everywhere. But this one is, for sure. And really delicious. Plus, almost a no-brainer. This healthy carrot cake recipe really does give you some real nutrition. It’s got fresh carrots, plus whole wheat pastry flour, plus nuts, not to mention honey. As you may know, carrots are high in Vitamin A (good for eyes, suitable for elderly nutrition), Vitamin C, and fibre. They’re low in fats and are a good source of many minerals, including Thiamin, Niacin, and Potassium. Being naturally sweet (have you ever tried fresh carrot juice?), they are perfect in a healthy dessert recipe. This healthy carrot cake can be made the effortless way – just one layer in a standard 8×8 inch cake pan, or make two round cakes for a two-layer effect. In this case, you’d want to use frosting, including between the layers. Okay, maybe the frosting is not relatively as healthy because it does have powdered sugar. I’m sure, though, you could use a sugar substitute, and it would still be delicious. Also, if you or a loved one has elderly issues with dietary restrictions and can’t eat much sugar, you don’t have to frost our healthy cake recipe. It’s perfect, just plain! But we include the frosting anyway.
Ingredients
Cake Ingredients
- ½ teaspoon cinnamon
- ½ teaspoon mace
- ⅜ cup neutral oil vegetable or canola
- ⅝ cup honey
- 2 large eggs beaten
- ¾ cup grated fresh carrots about 2 medium carrots
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 1 cup whole wheat pastry flour
- ¼ cup hot water
- ⅓ cup chopped walnuts or pecans
- ⅓ cup raisins optional
Cream Cheese Frosting Ingredients
- ½ cup unsalted butter softened (1 stick)
- 8 ounces cream cheese at room temperature
- 2 cups powdered sugar icing sugar
- 2 ½ teaspoons vanilla extract
Instructions
Cake Instructions
- Preheat your oven to 350°F / 175°C (fan-forced 160°C). In a large mixing bowl, whisk together the oil, cinnamon, mace, and honey until well combined.
- Add the beaten eggs and grated carrots, and stir until combined. Add the whole wheat pastry flour, baking powder, a pinch of salt, and the hot water. Beat well until you have a smooth, pourable batter.
- Fold in the chopped nuts and raisins, if using. Pour the batter into a greased and floured 8×8 inch (20×20cm) cake pan. Bake at 350°F / 175°C (fan-forced 160°C) for 30–35 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cake to cool completely in the pan before frosting. This batter also works well as muffins — reduce baking time to 18–22 minutes.
Cream Cheese Frosting Instructions
- Using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes.
- Add the powdered sugar and vanilla extract. Beat on low speed until just incorporated, then increase to medium and beat for 1–2 minutes until light and creamy. Scrape down the sides of the bowl as needed.
- Spread the frosting evenly over the fully cooled carrot cake. Refrigerate the frosted cake for at least 30 minutes before slicing to allow the frosting to set. Store any leftovers covered in the refrigerator.
Nutrition
Calories: 617kcalCarbohydrates: 71gProtein: 7gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 106mgSodium: 204mgPotassium: 235mgFiber: 3gSugar: 57gVitamin A: 2811IUVitamin C: 1mgCalcium: 103mgIron: 1mg
We'd love to know if you enjoyed this recipeRate this Recipe !
