Healthy Carrot Cake

1 hrServes 10 to 12

A moist, warmly spiced carrot cake made with whole wheat flour, applesauce, and maple syrup, topped with cream cheese frosting.

Adjust▾

🌐Translate

⋯

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

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.