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About This Recipe
Carrot cake is one of my favorite types of cake! Maybe itās the perfect balance of sweetness and spice. Or maybe itās the decadently moist texture. Or the creamy, smooth cream cheese frosting.
This Healthy Carrot Cake is lightened up but doesnāt sacrifice amazing flavor and texture! The grated carrots create incredible moisture that makes the cake melt in your mouth and the cream cheese frosting packs all of the nostalgia and sweetness of a traditional carrot cake.
And at just 170 calories per slice, you can feel good about eating it, too!
And if you want more healthy ways to enjoy carrot cake, be sure to check out my Healthy Carrot Cake Oatmeal Bake or my favorite Carrot Cake Blondies with Cream Cheese Frosting!
Looking for more healthy cake recipes? Try my lightened up Strawberry Crunch Cake!
Why Youāll Love This Healthy Carrot Cake
- Itās dense, moist, and perfectly sweet with a hint of spice!
- Lightened up from your traditional carrot cake recipe.
- Just 170 calories per slice with frosting!
- Easy to make with simple ingredients.
- Husband, boyfriend, fiancƩ, children, and picky-eater approved!
- All-purpose flour
- Grated carrots
- Unsweetened applesauce
- Eggs
- Brown sugar ā I used Truvia Brown Sugar Blend.
- Granulated sweetener ā I used Stevia In The Raw Granulated Sweetener.
- Spices ā Cinnamon, nutmeg, and ginger!
- Light butter ā I used I Canāt Believe Itās Not Butter Light.
- Greek cream cheese ā I get mine from Publix, but you can easily use 1/3 reduced fat, fat-free cream cheese, or a non-dairy cream cheese, too.
- Milk of choice ā I used almond milk, but fat-free milk, 1% milk, cashew milk, or any other milk would work!
How To Make
- Preheat oven to 350 Ā°F degrees. Spray a 9-inch bundt pan or 9-inch regular cake pan with cooking spray.
- In a large mixing bowl whisk together the eggs, vanilla, unsweetened applesauce, brown sugar blend and sweetener. Whisk until combined.
- In a separate bowl combine flour, cinnamon, nutmeg, ginger, salt, and baking soda.
- Add dry ingredients into the wet slowly as you stir. Before the two are fully incorporated add in melted butter. Stir just until barely combined. Fold in grated carrots. DO NOT OVER MIX. (The number one tip is to not over mix or the texture of the cake will be off).
- Pour batter into prepared cake pan.
- Cook for 30-35 minutes or until cake comes out clean with a toothpick (Be careful not to over-bake which can make the cake more dry).
- While cake is cooking, combine all ingredients for the frosting using a hand held mixer.
- Allow cake to cool for 10-20 minutes before drizzling the icing over the top.
Keep cake stored in an airtight container in the fridge.
For a Whole Cake:
If the cake has yet to be cut, you can store in a Cake Keeper. A large overturned bowl also works well in a pinch. Donāt use plastic wrap. That would only mess up the frosting, which also acts as a barrier and protects the cake from air and moisture.
For a Cut Cake:
As soon as you cut a cake, whether frosted or unfrosted, moisture begins to escape and the cake begins to grow stale. To prevent this, cover the sliced edges with more frosting to protect the cake from moisture loss. Or, firmly press a piece of plastic wrap directly on to the exposed sides.
I havenāt tried this, but I donāt see why whole wheat flour, 1-to-1 gluten-free flour, or almond flour wouldnāt work. Coconut flour would not be a good substitute because it doesnāt bake like other flours.
I wouldnāt recommend using shredded carrots. They are larger and wonāt create a moist texture like grated carrots do.
This is another ingredient I wouldnāt recommend subbing if you can help it! I havenāt tried, but canned pumpkin would likely be your best option. Greek yogurt may work, but I am not sure it would bring as much moisture to the cake as the applesauce does.
Yes. You can use a 9Ć13 cake pan if you choose. If you wanted to make a a double layer cake, you would need to double this recipe to fill the two cake pans.
For the brown sugar blend, you can replace with light brown sugar or coconut sugar. For the granulated sweetener, you can replace with normal white sugar, Splenda, erythritol, honey, or any other sweetener you choose. Different sweeteners have different amounts of sweetness, so be sure to make the appropriate conversion if necessary.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Carrot Cake with Cream Cheese Frosting
Ingredients
Carrot Cake:
- 3 eggs
- 2 tsp vanilla extract
- 1.25 cups unsweetened applesauce (305g)
- Ā¼ cup brown sugar (50g)
- Ā½ cup granulated stevia or other sweetener of choice
- 2 cups all-purpose flour (240g) use gluten-free if needed.
- 1 Tbsp cinnamon
- Ā½ tsp ground nutmeg
- Ā¼ tsp ground ginger
- Ā½ tsp salt
- 2 tsp baking soda
- 2 cups carrots (180g) grated
- 1 Tbsp butter (14g) melted
Cream Cheese Frosting:
- 8 oz. Greek cream cheese (226g) room temperature
- 2 Tbsp almond milk (30g) or milk of choice
- Ā¼ cup granulated sweetener
- 2 tsp vanilla
- 1 Tbsp butter (14g)
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Instructions
- Preheat oven to 350 Ā°F degrees. Spray a 9-inch bundt pan or 9-inch regular cake pan with cooking spray.
- In a large mixing bowl whisk together theĀ eggs, vanilla, unsweetened applesauce, brown sugar blend and sweetener. Whisk until combined.
- In a separate bowl combine flour, cinnamon, nutmeg, ginger, salt, and baking soda.
- Add dry ingredients into the wet slowly as you stir. Before the two are fully incorporated add in melted butter. Stir just until barely combined.Ā Fold in grated carrots. DO NOT OVER MIX. (The number one tip is to not over mix or the texture of the cake will be off).
- Pour batter into prepared cake pan.
- Cook for 30-35 minutes or until cake comes out clean with a toothpick (Be careful not to over-bake which can make the cake more dry).
- While cake is cooking, combine all ingredients for the frosting using a hand held mixer.
- Allow cake to cool for 10-20 minutes before drizzling the icing over the top.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
