Healthy Vegetarian Carrot Snack Cake
Indulge in the guilt-free goodness of this Healthy Vegetarian Carrot Snack Cake—a moist, nutrient-packed treat that’s perfect for any time of day. Made with wholesome whole wheat and almond flours, this recipe combines the natural sweetness of grated carrots, unsweetened applesauce, and honey or maple syrup for a dessert that’s as nourishing as it is delicious. Creamy Greek yogurt adds a touch of tanginess while keeping the cake irresistibly moist, and warm spices like cinnamon and nutmeg infuse every bite with cozy flavors. Packed with fiber, protein, and optional mix-ins like chopped walnuts or raisins, this snack cake is ideal for breakfast, dessert, or a midday energy boost. Plus, it’s simple to prepare, with a quick 15-minute prep time and fuss-free ingredients. Satisfy your sweet tooth in a healthier way with this easy-to-make, family-friendly recipe!
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Recipe Information
Ingredients
- 2 cups grated carrots
- 1.5 cups whole wheat flour
- 0.5 cups almond flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.5 cups Greek yogurt (plain, unsweetened)
- 0.5 cups honey or maple syrup
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups raisins or chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (180°C). Grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Whisk until the mixture is smooth and well-combined.
Slowly fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the grated carrots and, if desired, the raisins or chopped walnuts.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice into squares or bars and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 206.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 497 mg | 38% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2562 mg | 55% | |
*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.
