4.6 from 20 votes
Healthy Carrot Cake
A healthy carrot cake recipe that feeds a crowd! Or, freeze it for a ready breakfast or snack. A few secret ingredients keep it light and butter-free. And it's one of the easiest cakes to make!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
Calories:
2869 kcal
Course:
Dessert
Cuisine:
Mediterranean
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup Greek yogurt
- 1/3 cup milk
- 1/2 cup honey
- 3 egg at room temperature
- 2 1/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 2 cups carrot Peeled or scrubbed, from about 2 large carrots. You can use food processor to very finely chop instead, finely grated
- 6 Medjool dates pitted and finely chopped (you can use food processor)
- 1/3 cup walnuts chopped
- powdered sugar for dusting (optional
Instructions
- Get ready. Preheat your oven to 350°F. Line a 9-inch square baking pan with parchment paper (or coat well with olive oil).
- Combine the wet ingredients. In a large bowl, whisk the olive oil, yogurt, milk, and honey. Add eggs one-by-one and whisk to combine.
- Combine the dry ingredients. In a separate bowl, whisk flour, baking powder, salt, and spices.
- Make the batter. Add the dry ingredients to the wet ingredients and mix gently with a wooden spoon until just combined.
- Finish the batter. Gently fold in the carrots, dates, and walnuts. Pour the carrot cake batter into the prepared pan.
- Bake. Bake in the heated oven until a tooth pick inserted in middle of the cake comes out clean, about 55 minutes to 1 hour. Remove from the oven and set aside to cool completely in the pan.
- Finish and serve. Dust with powdered sugar, if desired. Cut into 9 or 12 square pieces. Enjoy!
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- cardamom
- , and
- honey
- used in this recipe.
- Because this healthy carrot cake has no frosting, you can store it at room temperature. Allow it to cook completely and store, wrapped in plastic or in an airtight container, for up to 3 days.
- Once cooled completely, cut into squares in the tray. Cover and freeze in its baking tray (if it's freezer safe) or transfer to a freezer-safe tray. Let it freeze until solid (about 4 hours). Then remove and wrap each square individually in plastic wrap and a final layer of aluminum foil. Thaw the pieces you need in the fridge overnight.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cardamom, and honey used in this recipe.
- To store: Because this healthy carrot cake has no frosting, you can store it at room temperature. Allow it to cook completely and store, wrapped in plastic or in an airtight container, for up to 3 days.
- Freezing instructions: Once cooled completely, cut into squares in the tray. Cover and freeze in its baking tray (if it's freezer safe) or transfer to a freezer-safe tray. Let it freeze until solid (about 4 hours). Then remove and wrap each square individually in plastic wrap and a final layer of aluminum foil. Thaw the pieces you need in the fridge overnight.
Nutrition Information
Calories
286.9kcal
(14%)
Carbohydrates
39.8g
(13%)
Protein
6.4g
(13%)
Fat
13.2g
(20%)
Saturated Fat
2.1g
(11%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7.4g
(37%)
Trans Fat
0.004g
(0%)
Cholesterol
42.3mg
(14%)
Sodium
180.4mg
(8%)
Potassium
249.3mg
(5%)
Fiber
4.1g
(16%)
Sugar
21g
(42%)
Vitamin A
1796.8IU
(36%)
Vitamin C
0.8mg
(1%)
Calcium
84.8mg
(8%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 2869
% Daily Value*
| Calories | 286.9kcal | 14% |
| Carbohydrates | 39.8g | 13% |
| Protein | 6.4g | 13% |
| Fat | 13.2g | 20% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7.4g | 37% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42.3mg | 14% |
| Sodium | 180.4mg | 8% |
| Potassium | 249.3mg | 5% |
| Fiber | 4.1g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 1796.8IU | 36% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 84.8mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.