Imagine sinking your fork into a slice of decadent carrot cake that's not just incredibly delicious, but also surprisingly healthy! This Healthier Carrot Cake with Maple Frosting is about to revolutionize your dessert game, proving that nutritious can be mind-blowingly tasty. Packed with wholesome ingredients like almond flour, fresh carrots, and naturally sweetened with maple syrup, this recipe is a game-changer for anyone craving a guilt-free treat that doesn't compromise on flavor or satisfaction.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup maple syrup
- ½ cup unsweetened applesauce
- 3 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup cream cheese
- ¼ cup maple syrup (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, ensuring edges are slightly overhanging for easy removal.
- In a large mixing bowl, grate fresh carrots using a box grater or food processor, ensuring they are finely and uniformly shredded.
- In a separate large bowl, combine almond flour, coconut flour, baking powder, cinnamon, and nutmeg. Whisk dry ingredients thoroughly to eliminate any lumps.
- In another bowl, beat eggs until light and fluffy. Add maple syrup and unsweetened applesauce, mixing until well combined.
- Gradually fold wet ingredients into dry ingredients, then gently incorporate grated carrots. Mix until a uniform batter forms without overmixing.
- Pour batter into prepared baking pan, spreading evenly with a spatula. Smooth the top to ensure consistent baking.
- Bake in preheated oven for 35-40 minutes. Test doneness by inserting a toothpick into the center - it should come out clean.
- Remove cake from oven and let cool completely in the pan for about 30 minutes, then transfer to a wire rack.
- For frosting, blend room temperature cream cheese with maple syrup until smooth and creamy.
- Once cake is completely cooled, spread maple cream cheese frosting evenly across the top.
- Optional: Garnish with additional cinnamon, chopped nuts, or a light maple drizzle.
- Refrigerate for 1 hour before serving to allow frosting to set and flavors to meld.
Tips
- Grate Carrots Finely: Use a box grater or food processor to ensure uniform, fine carrot shreds that distribute evenly throughout the batter.
- Room Temperature Ingredients: Allow eggs and cream cheese to reach room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold ingredients together to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Moisture is Key: The unsweetened applesauce helps keep the cake moist without adding extra sugar.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the cream cheese from melting.
- Make Ahead: This cake actually tastes even better the next day, as the flavors have time to meld together.
- Storage Tip: Store in an airtight container in the refrigerator for up to 5 days.
- Customization: Feel free to add chopped walnuts or pecans for extra crunch and nutrition.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg
