Healthy carrot cake

Everyone likes this healthy carrot cake. It is so moist and soft we all love any kind of carrot cake and order it whenever we have the chance. I like it even better when it has a cream cheese forsting since it gives it that perfect balance.

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Carrot cake is a classic recipe like some others. This is one of those flavors we all love, it´s a staple and that´s why it always works. I haven´t met anyone yet who does not like carrot cake or one of its variants. If you are one of them please comment below.

Now, the carrot cake and cream cheese frosting is as classic as the cake itself, because the acid and somewhat sweet flavor of the cream cheese goes great with the cake´s spices.

We already have some other carrot cakes recipes, we have the all time favorite carrot cake, and our gluten free carrot cake, for those of you that are avoiding gluten. This cake is a healthy version of the carrot cake, but does have gluten.

This is one of those easy and simple recipes that are perfect to make on the afternoon and have as a snack or dessert or to eat the next day for breakfast with a cup of coffee (if you are a coffee person), or with a hot cup of tea or a cold glass of milk.

bizcocho de zanahoria top

If you check the recipe you will notice we use vegetable oil in this recipe, instead of butter (like other recipes). This makes the cake humid and soft, which turns out perfectly.

If you like this recipe, you have to see our classic carrot cake, a two layers cake with cream cheese frosting, or our gluten free carrot cake.

Healthy carrot cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert, sweets
Cuisine: American
Servings: 8
Ingredients
For the cake:
  • 2 eggs
  • 1/3 C (2.70 fl oz) (80 ml) olive oil soft flavored
  • 3/4 C (5.30 oz) (150 gr) brown sugar
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 1/2 C (4.40 oz) (125 gr) natural yogurt sugarfree
  • 2 tbsp (30 ml) vegetable milk sugarfree
  • 1 C + 2 tbsp (3.95 oz) (112 gr) oatmeal sifted
  • 3/4 C (3.52 oz) (100 gr) whole wheat flour sifted
  • 1 tsp (0.25 oz) (7 gr) baking soda
  • 1 pinch salt
  • 1/2 tbsp cinnamon ground
  • 4 (9.80 oz) (280 gr) carrots shredded
For the forsting:
  • 1/3 C + 1 tbsp (3.38 fl oz) (100 ml) coconut cream
  • 3 tbsp (1.52 fl oz) (45 ml) honey or agave syrup
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 1 tsp (0.17 fl oz) (5 ml) natural lime or lemon juice
  • 100 gr raw cashews
Instructions
For the cake:
  1. Preheat the oven to 375º F (180º C). Line a round cake pan of about 8.66 inches (22 cm) in diameter with parchment paper.

  2. In a big bowl, place the eggs along with the oil, sugar and vanilla extract. Mix using a whisk for 2 minutes until it is all well combined.

  3. Mix in the yogurt and vegetable milk. Stir in the oatmeal, whole wheat flour, baking soda, salt and cinnamon and beat for 1 minute until soft.

  4. Add in the shredded carrot and mix until fully integrated. Pour the batter into the cake pan and bake at 375º F (180º C) for 40-45 minutes aprox. until a wooden stick comes out clean when inserted.

  5. Once ready, turn out the cake and let it cool down completely before decorating with the frosting.

For the frosting:
  1. Refrigerate the coconut cream (not milk) for at least 3 hours or overnight so the liquid and fat separate. We will only use the solid part.

  2. In a pot boil some water, or heat it up in the microwave. Once boiling, add in the cashews, turn off the heat, and let them sit there for 20 minutes until soft.

  3. Once the cashews have rested, drain them and put them in a food processor. Add in the solid part of the coconut cream, agave syrup, vanilla extract and lime and lemon juice. Process until you get a soft frosting.

  4. Spread the frosting on top of the cake and refrigerate for at least 1 hour before serving for all the flavors to integrate.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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