Healthy Carrot Cake – Naturally sweetened with honey, applesauce, and pineapple, made with 100% whole grains, and topped with honey cream cheese frosting.
It’s the time of year that carrot cake recipes are springing up (pun intended) everywhere. There are so many fabulous versions of carrot cake, and each recipe brings something different to the table.
I have previously shared Carrot Cake Cupcakes , Carrot Muffins, and Pumpkin Carrot Cake, and today I’m bringing you a healthy carrot cake recipe. Don’t let the word healthy scare you off – this cake is loaded with flavor and topped with a honey-sweetened cream ch/eese frosting. For those times when you want a healthier option.
What makes this carrot cake healthy?
When I set out to make a healthier/”real food” version of carrot cake I started by swapping out the refined sugar for honey. I also include applesauce and crushed pineapple, both of which both add natural sweetness and moisture. I swapped the white flour for white whole wheat flour. White whole wheat flour is 100% whole grain, yet yields a lighter flavor and texture.
For the cream cheese frosting I skipped the typical powdered sugar (since it’s refined) and sweetened the frosting with honey. The frosting contains a combination of cream cheese and heavy cream which impart an unbelievably creamy and light texture (think whipped cream + cream cheese frosting mixed together).
I was extremely happy with how well this cake came out. It was moist and flavorful. The cake has a slightly dense texture from the wheat flour, and it’s actually quite filling. I am considering making this again without the frosting to enjoy as a breakfast cake.
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Recipe
Healthier Carrot Cake (Naturally Sweetened + Whole Grain)
Ingredients
Carrot cake:
- 1 ⅔ cup white whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil, melted and cooled slightly (measure when solid)
- ⅔ cup honey
- ½ cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups finely grated carrots
- ⅓ cup chopped walnuts
- ½ cup crushed pineapple, drained
Honey cream cheese frosting:
- scant ½ cup chilled heavy cream
- 4 ounces cream cheese, room temperature (I used organic)
- 3-4 tablespoons honey
- ½ teaspoon pure vanilla extract
- 3 tablespoons chopped walnuts, for topping (optional)
Instructions
Cake:
- Preheat oven to 350°F. Line a 9×9 square pan with foil and grease the foil.
- In a large bowl combine flour, baking soda, salt, and cinnamon.
- In a separate bowl combine coconut oil, honey, applesauce, eggs, and vanilla extract. Whisk vigorously to combine. Add the wet ingredients to the dry ingredients and stir until the mixture is combined, being careful not to over mix. Add carrots, walnuts, and pineapple and stir until combined, again being careful not to over mix (that could lead to the cake being tough).
- Pour the batter in the prepared pan. Bake for approximately 25-30 minutes, until the top springs back when you touch it, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool completely.
Frosting:
- Using a hand mixer or stand mixer, beat heavy cream until soft peaks form. In a separate bowl, beat cream cheese, honey and vanilla extract until smooth and creamy. Add whipped cream to cream cheese and briefly beat on high until combined and slightly thickened (don’t beat it too long or the cream could thicken too much). Spread over cooled cake. Sprinkle with chopped walnuts. I cover the cake and refrigerate it to allow the frosting to firm up.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jean says
I see that there is no baking powder in this Healthier Carrot Cake recipe. Will the cake still rise?
Thank You
Allison Mattina says
This recipe uses baking soda instead of baking powder. Enjoy!