Healthier Carrot Cake
Indulge guilt-free with this moist and flavorful Healthier Carrot Cake, a wholesome twist on the classic dessert! Made with nutrient-rich whole wheat flour, naturally sweetened with honey and unsweetened applesauce, and packed with freshly grated carrots and juicy crushed pineapple, this recipe skips the heavy oils and refined sugars without compromising on taste. Greek yogurt lends a creamy texture, while warm spices like cinnamon and nutmeg provide that signature carrot cake flavor. Add in optional mix-ins like raisins and walnuts for extra texture and a boost of nutrients. Ready in under an hour, this easy-to-make, 8x8-inch cake is the perfect treat for a healthier dessert, snack, or even a special breakfast. Serve it plain, dusted with powdered sugar, or with a dollop of whipped Greek yogurt for a truly satisfying bite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.25 cup Greek yogurt (plain, nonfat)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Honey
- 1.5 cups Grated carrots
- 0.5 cup Crushed pineapple (drained)
- 0.25 cup Raisins (optional)
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, combine the applesauce, Greek yogurt, eggs, vanilla extract, and honey. Mix until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, raisins (if using), and chopped nuts (if using).
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the carrot cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Optional: Dust with a light sprinkling of powdered sugar or serve with a dollop of whipped Greek yogurt for added creaminess.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 161.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 348 mg | 27% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
