My Favorite Cooking Light Carrot Cake
Moist, wholesome, and irresistibly spiced, "My Favorite Cooking Light Carrot Cake" is the perfect guilt-free indulgence for dessert lovers. This healthier twist on the classic carrot cake uses nutrient-rich whole wheat flour, naturally sweet grated carrots, and crushed pineapple for a tender texture and natural sweetness. The use of unsweetened applesauce and a touch of brown sugar keeps it light without sacrificing flavor. Chopped walnuts or pecans add a satisfying crunch, while warm spices like cinnamon and nutmeg infuse every bite with comforting aromas. Ready in just under an hour, this easy-to-make cake is perfect for sharing at gatherings, offering a delightful balance of indulgence and nutrition. Serve as is or pair with a light cream cheese frosting for the ultimate treat. Keywords: light carrot cake recipe, healthy carrot cake, whole wheat carrot cake, easy carrot cake recipe, moist carrot cake.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 2 large eggs
- 0.5 cups unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 teaspoons pure vanilla extract
- 0.5 cups granulated sugar
- 0.25 cups brown sugar (packed)
- 2 cups grated carrots
- 0.5 cups crushed pineapple (well-drained)
- 0.5 cups chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well-combined.
In a medium mixing bowl, beat the eggs until frothy, then add the applesauce, vegetable oil, vanilla extract, granulated sugar, and brown sugar. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 352.5 g | 128% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 196.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1945 mg | 41% | |
*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.
