Healthier Carrot Cake
This Healthier Carrot Cake is quick, easy to make, and delicious. It is soft, moist, loaded with carrots and has tons of flavor.
Ingredients
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 2 large eggs
- ½ cup applesauce (unsweetened)
- ½ cup maple syrup
- ½ cup milk (room temperature)
- ½ cup light olive oil
- ⅓ cup raisins
- 2 teaspoons vanilla extract
- 2 cups carrots (finely grated)
Frosting
- 8 oz block of full fat cream cheese (room temperature)
- ¼ cup plain Greek yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Optional: chopped pecans
Instructions
- Preheat the oven to 350°F and line the bottom with parchment paper two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk the eggs and then whisk in the applesauce, maple syrup, milk, oil, and vanilla. Stir in the carrots.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Stir in the raisins.
- Pour the batter into the pans and bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting and decorating with pecans.
- Make the frosting: Place all ingredients in a large mixing bowl. Use a hand mixer beat on medium speed for a few minutes, or until it’s smooth and fluffy, scraping down the edges as needed.