Healthy Carrot Cake
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Well Plated · by Erin Clarke★ 4.5 (20)

Healthy Carrot Cake

NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 17%
CARBS 77G63% OF CAL
4G FIBER23G OTHER50G TOTAL SUGAR
FAT 18G33% OF CAL
5G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist carrot cake made with whole wheat flour, pineapple, and topped with Greek yogurt cream cheese frosting. Naturally sweetened and studded with nuts and raisins.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 2/3 cups unbleached all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 large egg (at room temperature)
  • 2 large egg whites (at room temperature)
  • 1 1/4 cups light brown sugar (lightly packed)
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups grated carrots ((about 3 large or 4 small/medium))
  • 1 cup crushed pineapple (drained)
  • 1/2 cup shredded sweetened coconut
  • 2/3 cup buttermilk (at room temperature)
  • 1/2 cup walnuts (or pecans, toasted and roughly chopped )
  • 1/4 cup raisins, (golden raisins, or dried cranberries (optional))
  • 3 ounces reduced-fat cream cheese
  • 2 tablespoons Greek yogurt
  • 2 tablespoons unsalted butter (softened)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional)
  • 1/8 teaspoon kosher salt
  • 1 1/4 cups powdered sugar
  • toasted chopped pecans (or walnuts)
PREP
20M
SODIUM
416MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.