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Healthy and Easy Carrot Cake Recipe Won’t Disappoint

By Mandi Mellen

Posted on July 5, 2017

Carrot Cake is one of those cakes I don’t eat often, but really love. It’s also my husband’s favorite cake. For a post-Father’s Day surprise I made him this healthy version of the traditional recipe. It did not disappoint. My healthy and easy carrot cake!

Healthy Carrot Cake

Carrot cake sometimes gets a bad wrap. You hear a cake with a vegetable and you think, what? Well trust me when I say, this cake is delicious. Carrots are a sweet vegetable and add great flavor to the cake. You can also add nuts, raisins, or coconut to this cake.

My recipe uses Greek yogurt, a little coconut oil, and egg whites. The Greek yogurt makes this cake extremely moist and fluffy. The best part is, you won’t miss butter, whole eggs, or whole milk in this. Trust me. Its healthy and just as delicious!

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This carrot cake is also low in sugar. I used liquid Stevia for the first time and found that it sweetened the cake extremely well. Stevia is an all natural sweetener, which is great! It can be difficult to find a good way to sweeten a cake without using sugar or artificial sweetener. I loved using Stevia and will definitely incorporate it into future recipes. The recipe also calls for maple syrup or agave. So its plenty sweet.

My favorite part about this cake is the cream cheese frosting. Cream cheese frosting is one of my favorites! Again I used Greek yogurt, low-fat cream cheese, and a little liquid Stevia. It’s sweet, but not too sweet, and really compliments the cake well. I love frosting, but it can sometimes be so sweet and overpowering. Not with this recipe. Don’t worry, it will definitely capture your sweet tooth. It did mine!

Cake Ingredients:

2 1/4 cups whole wheat flour
2 1/4 tsps baking powder
3/4 tsp baking soda
2 1/4 tsps cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
2 tbsps coconut oil
3 large egg whites (room temperature)
1 tbsp vanilla extract
1/2 cup Greek yogurt
1/4 cup agave (or syrup)
3/4 cup almond milk (or nonfat milk)
2 1/2 cups freshly grated carrots (4-5 peeled carrots)

Icing Ingredients:

1 cup nonfat Greek yogurt
1 package low-fat cream cheese
1 1/4 tsps liquid Stevia

Directions:

Preheat your oven to 350°F. Cut two 9”-round circles out of wax paper to fit inside two 9”-round cake pans. Lightly coat the two 9”-round cake pans with nonstick cooking spray. Gently press one wax paper circle into the bottom of each cake pan, and lightly coat the wax paper with nonstick cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in Greek yogurt and make sure no lumps remain. Mix in agave and Stevia. Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Gently fold in the carrots.
Divide the batter between the two pans. Bake at 350°F for 24-28 minutes. Cool in the pans for 10 minutes before peeling off the wax paper and transferring to wire racks to finish cooling.
Prepare the icing in a medium bowl. Add the Greek yogurt, cream cheese, and Stevia. Beat with a hand mixer.
To assemble the cake, put a generous dollop of icing on one of the cakes, spread, and place the other cake on top. Then frost the top and sides.

This carrot cake does not disappoint! It’s super delicious and I love that it’s a healthy version of the traditional cake. This recipe would also be great to make as cupcakes. You can make them as mini cupcakes or full cupcakes.

Just because we made this cake healthy, does not mean we sacrificed the taste at all. It is such a great treat! The cream cheese frosting and carrot cake go so well together. Try it and let me know what you think of this Healthy and Easy Carrot Cake recipe!

Mandi Mellen is Lead Editor, Staff Writer, and Featured Vlogger at BuzzChomp. She’s an actress, writer, and producer. Get lost in her youtube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, Google+, or Instagram