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!
Teri
This cake is delicious and guilt free too!
Lauren
I LOVE carrot cake – I’m excited to try your healthier version!
Celebrating Sweets
I hope you enjoy it as much as we did! 🙂
Krys
I love the sound and look of this carrot cake – I imagine the applesauce and crushed pineapple helps to give it a lovely moist texture. Combining healthy and delicious can be tricky sometimes – great job!
Celebrating Sweets
Thanks so much!
T thomas
Icing turned out kinda chunky. A little extra info I think would help. Cake turned out great thanks for the recipe.
Celebrating Sweets
I am so sorry that I was missing the frosting instructions. I have amended the recipe. Thanks for bringing this to my attention. I’m glad you enjoyed the cake! 🙂
keasha
I making this for a 1yr old smash cake. Can you use round pans?
Celebrating Sweets
Hi Keasha. I would divide it between at least 2 round cake pans (and reduce the bake time a bit). Also, this frosting is fairly thin because there’s no powdered sugar to firm it up. You might have a little trouble frosting the sides of the cake with this frosting. I would suggest adding powdered sugar to thicken it, or just frosting the top and middle. Good luck! Enjoy!
jeni
I want to make cupcakes with this recipe. How many do you think it would make and any modifications necessary? Thx!
Celebrating Sweets
Hi, Jeni! I would guess that it would make between 12-15 cupcakes. Obviously you’ll need to reduce the baking time. Also, the frosting on this cake is quite thin since there is no powdered sugar to thicken it. It will probably be difficult to pipe onto the cupcakes, so you might need to spread it on. Best of luck! Enjoy!
Keily
Will the recipe change if I use another type of flower- Almond or Coconut?
Celebrating Sweets
Yes, it will definitely change. I would not recommend it. If you need this to be gluten free you could try swapping the wheat flour for a gluten-free cup for cup flour.
Anna
Made it for Easter dinner dessert…Delicious! Super moist and perfectly sweet. Really quite easy to make as well. Will definitely make again.
Celebrating Sweets
I’m glad that you enjoyed it. Thanks for stopping by!
Crystal Spalding
If i don’t have pineapple what would be a good substitution? Thanks!
Celebrating Sweets
You can just leave it out. I would increase the applesauce by an additional 1/4 cup to account for the moisture that would have been in the pineapple. Enjoy!
Crystal Spalding
Ok thank u
Shama
I’m making this cake as a birthday cake for my 2 Year old today. I’m excited ?
Finally a recipe that meets my wish!no sugar, and not to much complicated ingredients. Thanks for sharing.
Celebrating Sweets
Fantastic! I hope you like it! Happy birthday to your little one. 🙂