4.9 from 117 votes
Healthy Carrot Cake
Carrot cake has to be up there on the top tier of cakes, along with chocolate fudge cake and lemon drizzle. But this is Healthy Carrot Cake. It's next level!
Prep Time
10 mins
Cook Time
10 mins
Cooling time
40 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 190 kcal
Course:
Dessert
Cuisine:
British
Ingredients
For the cake:
- 250 g plain flour
- 8 pecans halved
- 2 tablespoon orange zest
- 1 carrot grated
- 0.5 teaspoon sea salt
- 1 teaspoon baking soda
- 0.5 teaspoon mixed spice
- 50 g raisins
- 6 tablespoon coconut oil
- 10 g granulated sweetener
- 4 eggs
- 80 ml skimmed milk
- 1 tablespoon vanilla extract
For the icing:
- 6 tablespoon 0% Fat Free Greek yogurt
- 1 tablespoon maple syrup
- 0.5 teaspoon vanilla extract
- A few pecans and a bit of orange zest for decorating
Instructions
- Preheat your oven to 170°C/150°C(fan)/350°F/Gas 3.
- In a bowl, add 250 g Plain flour, 8 Pecans, 10 g Granulated sweetener, 50 g Raisins, 2 tablespoon Orange zest, 0.5 teaspoon Sea salt, 1 teaspoon Baking soda and 0.5 teaspoon Mixed spice and mix well.
- In a separate bowl, add 1 Carrot, 6 tablespoon Coconut oil, 4 Eggs, 80 ml Skimmed milk and 1 tablespoon Vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients. Mix well.
- Grease a 10 inch spring form tin and pour in the mixture. Put in the oven and bake for 40 minutes.
- Whilst the cake is cooking, make the icing by mixing together 6 tablespoon 0% Fat Free Greek yogurt, 1 tablespoon Maple syrup and 0.5 teaspoon Vanilla extract.
- Remove the cooked cake from the oven and allow to cool fully.
- When the cake is completely cooled, add the icing and sprinkle on A few pecans and a bit of orange zest for decorating.
Cup of Yum
Notes
- Turn these in to muffins instead so they are easier for little hands to eat. Just put the mixture in to muffin cases and bake for 20 minutes.
- Add some extra vegetables in swapping half the carrot for courgette (zucchini). You will need to squeeze out the excess liquid first.
- We have added pecans, but you could keep it classic and use walnuts instead.
- Raisins add a nice extra touch of sweetness and texture to the cake, but you could use other dried fruit too. Try dried cherries or cranberries to mix it up a bit.
Nutrition Information
Serving
1slice
Calories
190kcal
(10%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
54mg
(18%)
Sodium
134mg
(6%)
Potassium
69mg
(2%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1100IU
(22%)
Vitamin C
0.8mg
(1%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 190
% Daily Value*
| Serving | 1slice | |
| Calories | 190kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 134mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.