How to Make Delicious Healthy Carrot Cake

Healthy Carrot Cake. Find Out How To Bake Delicious Cakes. View Recipe: Carrot Cake Some time back, carrot cake became the poster child for a healthy-sounding food that is actually a fat and calorie disaster. But we'd forgotten how much of a disaster it could be until we looked at an online recipe from a celebrity chef who shall go unnamed.

When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. We have healthy carrot cake cupcakes, vegan carrot cake, gluten-free carrot cake and more. Find recipes with pineapple, cream cheese frosting and more carrot cake recipes to make you say yum. You can cook Healthy Carrot Cake using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Healthy Carrot Cake

It's 4 of eggs.
You need 3/4 cup of vegetable oil.
Prepare 1 1/2 cup of white sugar.
Prepare 2 tsp of vanilla extract.
Prepare 2 cup of whole wheat pastry flour.
Prepare 2 tsp of baking soda.
You need 1 tsp of baking powder.
It's 1/2 tsp of salt.
You need 2 tsp of ground cinnamon.
It's 3 cup of grated carrots.
You need 1 cup of chopped pecans.
It's of FROSTING.
It's 1/4 cup of butter, softened.
Prepare 1 of (8 oz. ) package Neufchatel cheese, softened.
Prepare 2 cup of confectioners' sugar.
It's 1 tsp of vanilla extract.
You need 1 cup of chopped pecans.

The BEST moist healthy carrot cake you'll ever eat made with almond and coconut flour and naturally sweetened with pure maple syrup. Packed with coconut, raisins and pecans and topped with a delicious cream cheese frosting that's easily dairy free! This healthy carrot cake recipe is moist, fluffy, and has the perfect amount of cinnamon and spice. It's a famous secretly healthy dessert because it does not taste healthy!

Healthy Carrot Cake instructions

COOK: 1 hr.
READY: 2-1/2 hr.
Preheat oven to 350 ° F. Grease and flour a 9x13-inch pan..
In a bowl, beat together eggs, oil, white sugar, & 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, & cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan..
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely..
FROSTING: In a medium bowl, combine butter, Neufchatel cheese, confectioners' sugar, & 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake..

Completely nut free and easily made dairy-free, vegan & gluten-free! This healthy carrot cake is also whole grain. I replaced a good portion of the all purpose flour with Bob's Red Mill Organic Whole Wheat Pastry Flour. Its lightly nutty flavor blends subtly with the walnuts and warm spices, and if I hadn't baked this cake myself, I would never have noticed the swap. I feel like carrot cake is a dessert most people tend to only make around Easter.