Healthy Carrot Cake
Total Time
1 hr
Prep Time
25 mins
Cook Time
35 mins
Rating
4.96 out of 5 stars
(98)
Ingredients
10-12 servings
- 2¼ cups whole wheat pastry flour (or half white, half wheat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- 2 large eggs
- ½ cup applesauce
- ½ cup maple syrup
- ½ cup almond milk, at room temperature
- ½ cup melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 4 ounces cream cheese*
- 1½ tablespoons butter*, slightly softened
- 2 cups powdered sugar, more if a stiffer frosting is desired
- ⅛ teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 350°F and grease a 9-inch round baking pan, 8x8 square pan, or two 6-inch round cake pans.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3
In a medium bowl, whisk the eggs and then whisk in the applesauce, maple syrup, almond milk, coconut oil, and vanilla. Stir in the carrots.
Step 4
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
Step 5
Pour the batter into the baking dish and bake for 35 to 38 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
Step 6
Make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and powdered sugar and mix until smooth.
Step 7
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Chef's notes
If you're making a layer cake, you may want to chill the frosting and the cakes so that the frosting stays firm while layering.
*To make this cake non-dairy, use Kite Hill vegan cream cheese and vegan butter in place of the regular cream cheese.
