Best Ever Healthy Carrot Cake

This Best Ever Healthy Carrot Cake has an incredible texture and delicious taste—layered with lightened cream cheese frosting and topped with plenty of crunch.

There’s something about putting veggies in a delicious dessert that makes me feel like I beat the system, stuck it to the man, won the battle.

Who doesn’t love a dense, moist slice of carrot cake? To have a healthier version like this makes it all the better. Most carrot cake recipes call for multiple cups of vegetable oil, flour and sugar. This recipe has that same great taste without the heavy oil and sugar.

It has carrots, pineapple, unsweetened applesauce and walnuts. I’ll take those natural sugars and fats any day!

LET’S GET STARTED

Preheat the oven to 350℉ and spray a 9×9 or 8×8 pan with olive oil spray.

In a food processor or blender, I use a Ninja, grind 1 cup of oats to create an oat flour. Then add this flour and 1 cup of regular flour to a large mixing bowl. Next, add the baking powder, baking soda, and cinnamon. Stir.

After you’ve mixed the dry ingredients, add the eggs, vanilla, applesauce, maple syrup, and pineapple. Stir again.

Chop the walnuts and carrots, separately, in a food processor.

Then, add the raisins, coconut, walnuts, and carrots to the mixing bowl. Save some of these things to garnish the top of the frosting. Stir until well combined.

Add the mixture to the pan and bake for 30 minutes. Insert a toothpick into the middle to check that it comes out clean. If it does, remove the pan from the oven and let it cool.

In another mixing bowl, combine the Neufchâtel cheese, sugar, and vanilla using a hand mixer. This will go on top of the cake once it’s completely cooled. Spread the frosting evenly and garnish the top with leftover coconut, walnut, and carrot bits. Store in an airtight container in the fridge.

BEST EVER Healthy Carrot Cake Recipe

Ingredients

FOR THE CAKE

  • 1 cup flour
  • 1 cup quick or rolled oats
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup
  • ¼ cup crushed pineapple
  • ½ cup raisins (optional)
  • ½ cup coconut flakes
  • 1 cup chopped walnuts
  • 2 cups finely shredded carrots (about 5 full size carrots)

FOR THE FROSTING

  • 1 (8 oz) block of Neufchâtel cheese (at room temperature)
  • ¼ cup white sugar
  • 1 tsp vanilla

Directions

  1. Preheat the oven to 350℉ and spray a 9×9 or 8×8 pan with olive oil spray.
  2. Grind the oats in a food processor to create an oat flour. Add both flours to a mixing bowl.
  3. Add the baking powder, baking soda, and cinnamon. Stir.
  4. Next, add the eggs, vanilla, applesauce, maple syrup, and pineapple. Stir.
  5. Then, add the raisins, coconut, walnuts, and carrots. Save some of these things to garnish the top of the frosting. Stir until well combined.
  6. Add the mixture to the pan and bake for 30 minutes. Insert a toothpick into the middle to check that it comes out clean. If it does, remove the pan from the oven and let it cool.
  7. In a mixing bowl, add the Neufchâtel cheese, sugar, and vanilla. Using a hand mixer, mix until combined. Once the cake is completely cooled, evenly spread the frosting on top, Garnish with leftover coconut, walnut, and carrot cake. Store in an airtight container in the fridge.