Healthy Carrot Cake Recipe With Honey And Whole Wheat Flour

A few “secret” ingredients make this delicious and healthy carrot cake recipe. I love to freeze it for a ready breakfast or snack! Amidst my holiday baking-enter BEST ever Baklava Rolls and my aunt Maha’s Egyptian Basbousa Cake-I do try to bake a few healthier items to balance things out. This Italian Apple Olive Cake is one tasty attempt; perfect for those who like their dessert less sweet. And because carrot cake happens to be my husband’s absolute favorite, I decided to try my hand at a healthy carrot cake recipe. Carrot cake, healthyfied, Mediterranean-style! This is not the layered sweet carrot cake, covered with cream cheese frosting. Think a lighter, lower-calorie carrot cake. An olive oil cake with whole wheat flour. And in place of sugar, we use natural sweeteners like quality dark honey and chopped Medjool dates. Ground cinnamon takes a prominent spot as the main flavor maker in this healthy carrot cake recipe, supported by a little cardamom and ginger. That’s why this cake looks dark. I’ve been using squares of this healthy carrot cake as breakfast or snack with coffee.

It’s there for flavor, not sweetness, and does not add a significant amount of carbs per serving. But, if this is problematic, feel free to skip it. That is why it was listed as an optional ingredient. Since we are talking about special diets, I’d like to give some dairy-free and paleo options for this sugar-free carrot cake recipe. In my opinion they are not quite as good as the original version with dairy, but pretty close! I’ll share my modifications if you want to know how to make paleo gluten-free carrot cake with almond flour. If you are able to tolerate grass-fed butter, I recommend leaving that as is. It provides the best flavor, and creaming the butter with sweetener creates air pockets. You can still do this with coconut oil, but I like the result best with butter. But if butter is not an option, using ghee or coconut instead will work! Well, I have a couple of optional ingredients, which I don’t include since they are up to you. The frosting is also considered its own “ingredient”, which is what I always do when using one recipe in another. I know that’s a bit of a stretch, but I hope you won’t get caught up on the ingredient count. This keto carrot cake recipe was too good not to share! To start, preheat the oven to 350 degrees Fahrenhei. Line two cake pans with parchment paper, then grease the bottom and sides. I like to use springform pans for easy release, but whatever you have is fine. Cream together the butter and erythritol, then beat in the remaining wet ingredients. These include molasses, vanilla extract, pineapple extract, and finally eggs, one at a time. Pineapple extract is optional because it might be a little harder to find, but if you can get it, it’s so good!

If you can’t have almond flour, you might be able to get away with using ground sunflower seed meal instead. Of course you’d also have to skip the pecans if you have a nut allergy. If you don’t have an allergy-related reason not to, I highly recommend making this low carb carrot cake with almond flour. It turned out so moist and flavorful! I served it for guests and they kept asking if I was sure that it had no wheat flour or sugar in it. For those that are keto, you may be wondering how there could possibly be a keto carrot cake. Yes, it’s true that carrots contain more carbs than many other vegetables. Still, a sugar-free carrot cake can work for a keto diet if it works for your macro requirements. A slice has 5.5 grams net carbs, so it’s totally doable! I used a tiny bit of blackstrap molasses in this low carb carrot cake. Stack the other one on top, then frost again. Top with more crunchy pecans. If you’re not ready to serve your sugar-free carrot cake right away - and if you can resist! Gently cover it to avoid absorbing odors in the fridge. It’s best within a day or two, but may last up to a week. Pin it to save for later! Click the button above to open the pin, then click "Save" to save it to a board. You can also follow me here! Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Grease the bottom and sides. In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.

It’s great for that purpose because you can make it ahead, cut it up and freeze it in the form of individually wrapped squares. Simply thaw as many pieces as you need overnight in the fridge. See full freezing instructions in the notes below the recipe. 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 low-calorie. And what an easy cake to make, 2. In a large bowl, whisk the olive oil, geek yogurt, and milk. Add eggs one-by-one and whisk to combine. 4. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon. 5. Fold in the carrots. Mix to combine, then add the dates and walnuts. Again, mix with your wooden spoon until well combined. 6. Line a 9-inch square baking pan like this one with parchment paper (or coat well with olive oil). Pour the carrot cake batter into the pan.

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