This healthy carrot cake recipe is probably the easiest carrot cake you’ll ever make. It's moist, not too rich and very very tasty!
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Calories per serving: 280kcal
white whole wheat flour
Cream cheese frosting
fat-free cream chees
non-fat Greek yoghurt
Can you make this cake vegan?
While I haven’t tested this recipe with flax eggs, I am confident that it will work. In addition to a flax egg, you can replace the Greek yogurt with a non-dairy yogurt or even more mashed banana.
The cake part
Preheat oven to 350ºF and spray a 9×9-inch pan with coconut oil cooking spray. Set aside.
Next, peel and grate 2 to 3 large carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible. Save the juice and drink it! It’s good for you.
Measure out 2 cups of grated carrots and then place into a large bowl along with the rest of the dry ingredients and mix.
In a medium bowl, mix together wet ingredients minus the coconut oil.
Add wet ingredients into the dry ingredients and mix. Finally, add in melted coconut oil and mix again.
Transfer batter into a 9×9-inch pan and into the oven. Bake at 350ºF for 25-30 minutes.
Let the carrot cake cool for at least an hour before frosting.
The cream cheese part
While the carrot cake is cooling, make healthy cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.
Once the carrot cake is cool enough, frost, top with optional ground cinnamon and chopped pecans, slice, and enjoy!