Go Back
Print

The Best Healthier Carrot Cake

The best healthier carrot cake is moist and dense, filled with warm spices and carrots and covered, in a luscious maple vanilla bean cream cheese frosting.

Course Dessert
Keyword carrot cake, healthy, low sugar
Prep Time 30 minutes
Cook Time 30 minutes
Decorating Time 1 hour
Author Danielle

Ingredients

  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 1 1/2 cups oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 3/4 teaspoon allspice
  • 1/4 teaspoon nutmeg I used freshly grated
  • 1/4 tsp cloves
  • 3/4 tsp salt
  • 1 cup melted and slightly cooled coconut oil
  • 1 cup Whole Earth Sweetener Co granulated allulose baking blend
  • 2/3 cup Whole Earth Sweetener Co allulose brown baking blend
  • ½ cup Greek full fat yogurt room temperature
  • ½ cup almond milk room temperature
  • 1 teaspoon vanilla or vanilla bean paste
  • 4 large eggs room temperature
  • 2 1/4 cups grated carrots from 2-3 large carrots
  • 1 heaping tablespoon orange zest optional but preferred

Vanilla Bean Maple Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • 1 stick 1/2 cup unsalted butter room temperature
  • 2 teaspoons vanilla bean pasta
  • Drop or 2 maple extract optional
  • 3 ½ cups shifted powdered sugar

Instructions

  1. Pre-heat your oven to 350°. Spray and line with parchment paper 2 8 in or 9 in round cake pans.
  2. First whisk together the flours, spices, salt, and baking soda and powder in a medium sized bowl.
  3. Next, combine the melted coconut oil and allulose baking blend (white and brown) in a large bowl and whisk vigorously until the allulose is dissolved, about 2-3 minutes. Add the eggs, greek yogurt, and vanilla and mix until it's smooth. Finally, whisk in the vanilla and almond milk until smooth.
  4. Fold the dry ingredients into the wet ingredients just until they're combined. Be careful not to overmix as it can lead to a tough cake. Finally, add in the shredded carrots and orange zest and gently mix until they are evenly distributed into the batter.
  5. Distribute the batter between the prepared cake pans. If using 8 in cake pans, bake for 30-35 minutes or until a toothpick comes out clean. If using 9 in cake pans, bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool for 15-20 minutes then remove from pan. Allow to cool completely before frosting.
  6. For the frosting, in a stand mixer (or using a large bowl and hand mixer), beat together the butter and cream cheese using the paddle attachment until pale in color and fluffy, about 2-4 minutes.
  7. Next, beat in the vanilla bean paste and maple extract until combined.
  8. Finally, add in the shifted powdered sugar, about a cup at a time, and slowly mix until it is incorporated with the butter cream cheese mixture. Once all of the powdered sugar is added, raise the speed to medium high and beat until the frosting is light and fluffy, about 3-5 minutes.
  9. The frosting should be relatively thick (i.e. it should coat the paddle attachment and stay on it if you turn it over). If the frosting is a bit soft, place it in the fridge for 10-15 minuets before using.
  10. Frost the cooled cake, using my detailed instructions above. Decorate with carrot ribbons.
  11. Serve and enjoy!

Recipe Notes

*Can double frosting if want more.

 

**Best served immediately. Store extras in an airtight container in fridge for up to a week. Allow to come to room temperature before enjoying.