Healthy Carrot Cake
, 1 h, Serves 10 to 12
A moist, warmly spiced carrot cake made with whole wheat flour, applesauce, and maple syrup, topped with cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease a 9-inch round baking pan, 8×8 square pan, or two 6-inch round cake pans | |||||
| 280 g whole wheat pastry flour (or half white, half wheat) | Whisk dry ingredients | Pour wet into dry, stir until just combined | Bake 350°F / 175°C, 35–38 min until toothpick clean | Cool cake completely | Frost cooled cake |
| 2 teaspoons baking powder | |||||
| 1 teaspoon baking soda | |||||
| 3 teaspoons cinnamon | |||||
| ½ teaspoon nutmeg | |||||
| 1 teaspoon sea salt | |||||
| 2 large eggs | Whisk eggs, then applesauce, maple syrup, milk, oil, vanilla & carrots | ||||
| 120 ml applesauce | |||||
| 120 ml maple syrup | |||||
| 120 ml almond milk, at room temperature | |||||
| 120 ml melted coconut oil | |||||
| 2 teaspoons vanilla extract | |||||
| 200 g finely grated carrots | |||||
| 115 g cream cheese, slightly softened | Beat cream cheese & butter until smooth | Add vanilla & powdered sugar, mix until smooth | |||
| 1½ tablespoons butter, slightly softened | |||||
| 240 g powdered sugar, more if a stiffer frosting is desired | |||||
| ⅛ teaspoon vanilla extract | |||||
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