Description
This healthy carrot cake is moist, delicious, and packed with nutrients, making it a guilt-free treat for any occasion.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the grated carrots, whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the applesauce, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts and raisins.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- You can frost this cake with a cream cheese frosting made with Greek yogurt for a healthier option.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 60
Keywords: healthy carrot cake, moist carrot cake, whole wheat carrot cake, guilt-free dessert, easy carrot cake recipe