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 with Brown Sugar Cream Cheese Frosting, 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 cheese frosting. For those times when you want cake but don’t want to go up a pants size, this here is the cake for you.
Over the past couple years my view regarding what makes something healthy has changed. I am increasingly embracing the concept of eating “real food.” Less processed and less refined foods and more whole foods like vegetables, fruits, whole grains, humanely raised meat, organic eggs and cheese, and natural sweeteners (maple syrup and honey). If you’d like to learn more about a “real food diet,” here are some great resources: Michael Pollan, 100 Days of Real Food, Live Simply.
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.
Lastly, I want to leave you with a few things. This is still a cake. I don’t want the word “healthy” to be misleading. It should be enjoyed in moderation just like any other cake.
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 9x9 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!
Carrie Towne says
Can I substitute vegetable oil for coconut oil? Thx!
Looks so yummy…can’t wait to try!
Celebrating Sweets says
That should be fine. Enjoy!
Lola says
Can I use almond flor? Thank you!
Allison says
Hi, Lola. I have only made the recipe as written. If you’re looking for a gluten free alternative I think a cup-for-cup gluten free flour blend would probably be your best bet. Enjoy!
Devya Kaur says
I substitute the oil for avocado oil. I also added 2 scoops of protein powder (I am a vegetarian), and it turned out amazing.
This recipe is awesome. This is the best carrot cake I’ve eaten. I did not add the frosting. I also added 1 tbs of stevia for baking and everything was on point. Nice and moist, delicious! Thanks
Devya+Kaur says
I also skipped the honey, FYI.
Allison says
I’m glad you enjoyed it!
Kaye says
Can we skip the honey and applesauce? What can be replacement that is not sweet?
Allison says
I would not recommend replacing those ingredients. This is a dessert, so it needs some sweetness.
Rose says
I am baking this cake tomorrow and was wandering if I could use whole meal self raising flour as that’s all I have on hand
Allison says
I’m not sure what “whole meal” flour is. I would assume that you could use self rising flour in place of the wheat flour and baking soda, but I can’t say for sure as I haven’t tried it.
amy fish says
hi can this be made into cupcakes?
Allison says
Yes, that should work. Scoop the batter into greased or lined muffin cups and fill each about two-thirds full. I’m not sure on the bake time. Start checking them around 18 minutes, then every couple minutes until a toothpick inserted into the center comes out clean. Enjoy!
Akanke Rasheed says
Hi, I don’t have any pineapple. What can I substitute it with? Can I use extra applesauce or banana?
Allison says
You can try replacing it with an equal amount of mashed banana.
Amber says
We tested this! Very yummy! I’m making this again using non dairy ingredients for my daughter’s birthday party! Thank you for the recipe!
Allison says
You’re welcome!
VeLynn Tapia says
This is the absolute yummiest naturally sweetened carrot cake I’ve ever tried. Honestly, it’s probably my favorite recipe for carrot cake all around. The icing is amazing, too.
Allison says
Thanks for the kind review. I’m glad you enjoyed it!
Bonnie says
The cake was delicious! I through in a handful of raisins & unsweetened coconut because I wanted the whole carrot cake experience, but this one being a healthier version. I will be making this again. Thanks for the recipe!
Allison says
I’m so glad! Thanks for stopping by. 🙂