Imagine sinking your fork into a moist, delectable slice of carrot cake that not only satisfies your sweet tooth but also nourishes your body. This isn't just another dessert - it's a revolutionary healthy twist on a classic favorite that proves you can have your cake and eat it too! Packed with wholesome ingredients and bursting with natural sweetness, this Easy and Healthy Carrot Cake will become your new go-to recipe for a nutritious treat that doesn't compromise on flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups grated carrots
- 1 cup whole wheat flour
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, grate fresh carrots using a box grater or food processor. Ensure carrots are finely and evenly grated for consistent texture.
- In a separate large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt until well combined and free of lumps.
- In another bowl, beat the eggs until slightly frothy. Add unsweetened applesauce and honey (or maple syrup), and mix thoroughly until the wet ingredients are fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold the grated carrots into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal servings and serve. Optional: dust with a light sprinkle of cinnamon or powdered sugar if desired.
Tips
- Use Fresh Carrots: Always grate your carrots fresh for the best texture and maximum moisture. Avoid pre-packaged grated carrots which can be dry.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: The toothpick test is crucial. Insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Cooling is Key: Allow the cake to cool completely before slicing to prevent crumbling and ensure the best texture.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, or up to a week in the refrigerator.
- Customize Freely: Feel free to add chopped nuts or a sprinkle of extra cinnamon for more flavor complexity.
Nutrition Facts
Calories: 184kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
