healthy carrots cake recipe
Cake,  Snacks

How To Make Healthy Carrots Cake: Easy And Moist Recipe

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Carrots cake is one of the best and healthiest cakes out there. This healthy carrots cake recipe is my favorite, it has a unique flavor, super moist crumb, with the best cheese cream frosting.

The use of brown sugar and toasted coconut flakes gives it an incredible flavor.

The best way I usually enjoy my cake is to accompany it with some yogurt, which makes it extremely enjoyable with utmost satisfaction.

healthy carrots cake recipe

What Are The Things That Made This Carrots Cake To Stand Out

This is one of the best healthy carrots cake recipes you’d find because it’s moist, filled with toasted coconut flakes and walnuts, raisins, maple syrup, brown sugar, cinnamon, nutmeg, It’s fully loaded with amazing flavors.

The cheese frosting complements the cake and makes it extra delicious. They’re tender and fluffy, not overly sweet but they’re extremely easy to make.

How To Make Your Carrots Cake Moist

If you want your carrots cake to be extraordinary moist, make sure you do not skip any of these ingredients. These ingredients are a must for a healthy carrots cake recipe.

Wheat Flour: This is essential, it’s better than regular flour, especially if you want to make your cake healthy as possible.

Brown Sugar:  Brown sugar lessen the sweetness of the carrots cake, it’s more healthy than white granulated sugar. Aside from that, it adds extra flavor to the cake.

OilFor your cake to come out soft and tender, fat is needed to achieve this purpose, so oil is very important when it comes to making soft and tender carrots Cakes. My favorite oil is sunflower oil. You may choose any oil of your choice. In this recipe, I combined both melted butter with sunflower oil for a super moist carrots cake.

Maple Syrup/ Honey: Either of both would work fine for the cake with super moisture and amazing flavor.

Freshly Grated CarrotsFreshly shredded carrots are simply the best for carrots cake, it’s fully packed with amazing flavor with a boost in the taste of your cake. Use homemade freshly grated carrots, this is better than store-bought grated carrots.

How To Make Best And Simple Healthy Carrots Cake

  1. Turn on your oven to 180 degrees C and 350 degrees F.
  2. On low heat, pour your coconut flakes and walnut in a pan, toast slightly until you begin to smell the flavor. Turn off the heat and allow to cool before use.
  3. In a mixing bowl, combine all the dry ingredients first; Flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar. Whisk them together and make sure it’s smooth then set aside.
  4. In another mixing bowl, combine all the wet ingredients and the brown sugar, whisk them together; eggs, maple syrup, vanilla extract, and oil. Make sure the brown sugar is properly dissolved, smooth, and lumps free.
  5. Gently add the dry ingredients to the wet ingredients and mix them until smooth and well combined.
  6. Add the freshly grated carrots, raisins, roasted coconut flakes, roasted walnuts, and mix everything thoroughly.
  7. Line your 9’inches round or square pans with parchment paper and scoop your batter in the pans.
  8. Bake for about 30-35 minutes at 180 degrees C 0r 350 degrees F.

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11 Amazing Health Benefits of Carrots And Carrot Juice

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healthy carrots cake recipe

How to make Healthy Carrots Cake

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Course: Cake
Keyword: Carrots Cake Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 people
Calories: 362kcal
Author: Tinuola

Ingredients

  • 2 cups Wheat flour/ all-purpose flour
  • 2 cups Grated Carrots
  • 1 tablespoon baking Powder
  • 3 tablespoon brown Sugar
  • 2 tablespoon baking Soda
  • teaspoon Nutmeg
  • ½ teaspoons salt
  • teaspoon Cinammon
  • ½ cup sunflower oil/ coconut oil
  • 3 large eggs
  • 1 tablespoon Vanilla flavour
  • ½ cup syrup/honey
  • ½ cup toasted coconut flakes
  • ½ cup toasted chopped Walnut
  • ½ cup raisin

Cheese Frosting

  • 1 cup creamy cheese
  • ½ cup (113g) butter
  • 3 cups (450g) Powderered sugar
  • tablespoon of vanilla extract

Instructions

BAKE THE CAKE

  • Turn on your oven to 180 degrees C and 350 degrees F. On low heat, pour your coconut flakes and walnut in a pan, toast slightly until you begin to smell the flavor. Turn off the heat and allow to cool before use.
  • In a mixing bowl, combine all the dry ingredients first; Flour, baking powder, baking soda, cinnamon, nutmeg, salt.
  • In another mixing bowl, combine all the wet ingredients and the brown sugar, whisk them together; eggs, maple syrup, vanilla extract, and oil. Make sure the brown sugar is properly dissolved in the wet ingredient. It should be smooth and lumps free.
  • Gently add the dry ingredients to the wet ingredients and mix them until smooth and well combined. Add the freshly grated carrots, raisins, roasted coconut flakes, roasted walnuts, and mix everything thoroughly.
  • Line your 9'inches round or square pan with parchment paper and scoop your batter in the pan. Bake for about 30-35 minutes at 180 degrees C 0r 350 degrees F.

Make the Frosting

  • In a large bowl using a hand or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth.
  • Add the icing sugar, cream/milk, vanilla extract. Beat on high speed for 5 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick. Frosting should be soft, but not runny.

Assemble and frost: 

  • Using a large serrated knife or cake leveler, layer off the tops of the cakes for a flat surface.
  • Place 1 cake layer on your cake stand, cover the top with frosting. Top the second 2nd layer with more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides.
  • Refrigerate the cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting.

Nutrition

Serving: 1slice | Calories: 362kcal | Carbohydrates: 51g | Protein: 3.5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 15.1mg | Sodium: 311mg | Sugar: 3.2g
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