When the question is, “should I?” healthy carrot cake responds with a resounding “YES!”
Nuts? Of course.Pineapple? Absolutely.Spices? Mandatory (for this Pumpkin Sheet Cake too).Coconut? Not even a question.Raisins? Let’s go there.
This healthy carrot cake recipe took one look at the kitchen sink and said, “Of course, we are including that.” Carrot cake (including in the form of Carrot Cake Cupcakes) will forever be one of my favorite desserts—it’s homey, signals that spring is near, and is an excellent excuse to eat irresponsible levels of cream cheese frosting. It’s also one of the easiest cakes to make healthy, without sacrificing a speck of texture or flavor. (Want further proof? I’ve even made a Gluten Free Carrot Cake).
How to Make Healthy Carrot Cake
Creating stealthy-healthy desserts (treats that are lightened up but are so yummy, they leave you and your family none the wiser) is one of my passions on this site, and today’s healthy carrot cake is one of my most successful recipe makeovers to date.
The Ingredients
Buttermilk. Buttermilk makes this cake moist and adds a little tang (ditto for my popular Lemon Cake with Lemon Cream Cheese Frosting).Crushed Pineapple. Not only sweetens the cake naturally but adds vital moisture.Finely Grated Carrots. I included as many as I could responsibly stuff into the batter (2 1/2 cups!) to give this cake awesome texture and color.Whole Wheat Pastry Flour. I replaced a good portion of the all-purpose flour with whole-wheat pastry flour to make this healthy carrot cake also whole grain.Greek Yogurt. Lightens up the cream cheese frosting by cutting some of the fat while adding a bit of protein. (It’s also in my favorite Triple Chocolate Easter Cake).Mix-Ins. A shower of chopped nuts, toasted coconut, and whatever else makes your heart happy makes for a beautiful grand finale.
The Directions
Storage Tips
To Store. Cover the cake and place it in the refrigerator for up to 1 week. Let come to almost room temperature before serving.To Freeze. Wrap and freeze individual slices in an airtight freezer-safe storage container for up to 3 months. Remove and thaw in the refrigerator as desired. You can also freeze the entire cake.
“Healthy” means a second slice, yes? I think we all agree.
Related Recipes
Strawberry CakeCoconut Flour CakeAlmond Flour Cake with Lemon
