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. FYI, I can’t wait to try these bars… drool.
I have previously shared Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting 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.
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Healthier Carrot Cake (Naturally Sweetened + Whole Grain)
Ingredients
Carrot cake:
- 1 2/3 cup white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup coconut oil melted and cooled slightly (measure when solid)
- 2/3 cup honey
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups finely grated carrots
- 1/3 cup chopped walnuts
- 1/2 cup crushed pineapple drained
Honey cream cheese frosting:
- scant 1/2 cup chilled heavy cream
- 4 ounces cream cheese room temperature (I used organic)
- 3-4 tablespoons honey
- 1/2 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.
Recipe Notes
I like to store this cake in the fridge since the frosting is quite soft. It is best served at room temperature but it can be served chilled as well.
Kiana says
I made these as cupcakes for my son’s 1st birthday and they turned out perfectly!! I couldn’t find white whole wheat flour so I used half whole wheat flour and half all purpose flour. The baking time fir the cupcakes was about 19 minutes in a 325F convection oven. Thank you so much for a wonderful recipe I was able to make without using sugar! I stumbled upon your site through a google search and now I’ll have to check out some of your other recipes!!
Celebrating Sweets says
I’m glad it worked out for you. Thanks for taking the time to comment. And happy birthday to your little one!
Caszmera Paszkiewicz-Pereira says
Hi! I’m planning to make this for my little one’s 1st bday this Sunday as well. But I’m in Portugal and forgot to bring American measuring cups. Do you think there is a way to convert the measurements to weight or however they do it here? Also, could I double the recipe if I want to make two circle 9″ pans? And can I just use white flour? Thanks!!
Celebrating Sweets says
Hi! Yes, you can swap white flour. I think doubling it will make too much batter for 9-inch round pans. This is a fairly thick cake, and round pans tend to hold less volume than the square pan I used. Maybe try one and half of the recipe to split between two round pans? That’s just a guess, I haven’t actually tried it.
As for conversions, you can try adapting the recipe using this guide: https://www.foodnetwork.ca/kitchen-basics/blog/your-ultimate-guide-to-cooking-and-baking-conversions/
Best of luck! Happy birthday to your little one! -Allison
Neha Garg says
I dont know, but my cake was a big mess. I kept it in oven for more an hour, but it remained unbaked from inside. this was for the first time ever my cake was so bad and I had to throw it in bin. Very unhappy.
Celebrating Sweets says
Hi, Neha. Did you make any ingredient substitutions? This is a very thick cake – if you baked it anything other than a 9×9 square pan there was likely too much batter for it to cook through in the middle. An 8×8 square, or even a 9-inch round would be too small for this amount batter. Sorry it didn’t work out for you.
Kv16 says
I’m super excited to try these, but I would like to know if I substituted the honey for coconut sugar, would it be the same amount? How could I make up the moisture from the honey? I would not use pineapple, so I can’t count on moisture from that. Thanks!
Celebrating Sweets says
I’m really not sure, I’ve only ever made the recipe as written. Since you’re taking away two wet ingredients (honey and crushed pineapple) you might want to add back a little moisture. Maybe an extra 1/4 cup applesauce? If you’re using coconut sugar, I would recommend about the same amount as honey. It will probably be slightly less sweet than mine, since there is no sweetness from the pineapple. Best of luck!
Leeb says
Due to comments– Increased flour to 2 cups, also increased egg whites and baking powder. Since I had a pineapple, substituted 1 cup fresh grated pineapple for the mix of applesauce and pineapple- and got these great muffins for Easter morning! Super recipe
Celebrating Sweets says
Thanks for sharing your changes. Glad it worked out for you. Enjoy! Happy Easter!
Kris says
I assume A 9″ springform pan would work. It’s a tall pan. Iv’e been making my cakes that way and it’s so easy to get the cake out. Can I exchange blanched raisins for the nuts? Also, 1/2 honey 1/2 maple syrup work??????
Thanks
Celebrating Sweets says
I would guess that pan size should work, although I have only ever baked it as written. As for the swaps, those sound like they should be fine. Enjoy!