This variation of carrot cake is light in texture, super moist and adding healthy ingredients results in an irresistible delicious cake. This recipe is a keeper!
This is such an easy cake to make and it only requires some time on your part. Once you make this cake it was be one of your favourites, and why am I saying this? Well, for starters it’s so moist and it’s for reasons of the ingredients I decided to include in this cake. It’s not overly sweet because of the reduced amount of sugar added and replaced by a natural sweetener.
Ingredients that makes this carrot cake one of the best!
Dry ingredients: organic unbleached flour, light spelt flour, baking powder, baking soda, and salt are used, and if you know me, I like to include spelt flour in my baking whenever possible; I have given the option to make this cake with all purpose flour only
Spices: cinnamon, nutmeg, and ground cloves creates the right amount of spice balance
Wet ingredients: eggs, yogurt, vegetable oil, coconut milk, and vanilla which all create the moist texture for this cake
Sweeteners: maple syrup and brown sugar were both added and my intention was to cut back on sugar without losing some sweetness and I did achieve that. I wanted some sugar since it provides moisture, structure and helps the cake to rise.
Icing: by adding yogurt it replaced some of the cream cheese and gives the icing a lighter creamy texture, and maple syrup for naturel sweetness to replace the amount of icing sugar, and finally the orange juice for added flavour and it enhances the flavours of the cake and icing really nicely
Carrots: I grated the carrots for this cake rather then shredding, and either way is acceptable, the only difference is the size of the pieces of carrots in the cake and if you prefer smaller pieces of carrots then you would need to shred the carrots instead of grating.
Nuts and coconut: in this recipe I used both pecans and walnuts for fun, but I have to say I really like both and it is a personal choice; love coconut in this recipe especially toasted since it adds great flavour and texture
Storing this carrot cake:
Refrigeration: this cake should be stored in the refrigerator covered with a lid or plastic wrap to keep it moist and preventing the icing from drying out for up to 1 week, and since the cream cheese needs to be stored in the refrigerator.
Freezing: this cake with frosting freezes really well for 2-3 months.
FAQ
Do I have to add the shredded coconut or can I just double the nuts? You can eliminate the coconut but I would not add 2 cups of nuts, as it would be too much for this recipe. Instead add raisins or a dry fruit to replace the coconut, or simply don’t replace it with any other ingredient.
Can I replace the maple syrup for sugar? Yes you can, simply replace 1/3 cup with either brown sugar or regular sugar. Note: there is already 1/3 cup of brown sugar added, so just double the amount to 2/3 cup if you want to replace it with brown sugar.
What can I use instead of Greek yogurt for the icing? If you are not a fan of adding Greek yogurt to your icing, then eliminate it completely and add another 4 ounces of cream cheese.
Healthy Carrot Cake with Orange Frosting
Ingredients
- 1 cup pecans or walnuts
- 1/2 cup shredded unsweetened coconut
- 1 cup light spelt flour
- 1 cup organic unbleached flour (can substitute 2 cups all purpose flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves (pinch)
- 2 cups carrots, finely grated or shredded
- 2 eggs, room temperature
- 2/3 cup Greek yogurt
- 1/4 cup vegetable oil (safflower, sunflower)
- 1/3 cup coconut milk (soy, oat, dairy)
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 tsp pure vanilla extract
Icing:
- 8 oz light cream cheese
- 1/2 cup 3.5% Greek yogurt
- 1/2 cup icing sugar
- 1 tbsp maple syrup
- 1 tbsp orange juice
- garnish with nuts and orange zest
Instructions
- In a medium skillet over low heat, toast nuts for about 10-12, stirring often. The last 3-4 minutes add the coconut. Once toasted then remove and transfer to a plate to cool.
- Preheat oven to 350°F. Prepare a 9” x 13” baking pan with cooking spray or butter and coat with flour.
- Measure and thoroughly combine with a wire whisk the dry ingredients in a medium size bowl, set aside.
- Using a wire whisk, beat eggs in a large bowl, add the remaining wet ingredients, and combine well. Grate or shred the carrots, either way works for this cake, set aside.
- Add the dry ingredients to the wet, stirring just enough to combine the ingredients. Add the nuts, coconut and grated carrots, and using a rubber spatula, stirring and folding just enough to combine. Pour the batter in the prepared baking pan, and baking for 40 minutes, or until the toothpick comes out clean.
- Set on a cooling rack and allow to cool for 3-4 hours.
- Icing: In a medium bowl, beat cream cheese, yogurt, icing sugar, maple syrup and orange juice. Icing the cake by adding an even layer and garnish with chopped nuts and orange zest.
Nutrition
Instructions on how to make this Carrot cake:
First: add the nuts to a medium skillet over low heat, toast nuts for about 10-12, stirring often. The last 3-4 minutes add the coconut. Once toasted then remove and transfer to a plate to cool.
Dry and wet ingredients: thoroughly combine with a wire whisk the dry ingredients in a medium size bowl, set aside. Using a wire whisk, beat eggs in a large bowl, add the remaining wet ingredients, and combine well. .
Mixing ingredients: Add the dry ingredients to the wet, stirring just enough to combine the ingredients. Add the nuts, coconut and grated carrots, and using a rubber spatula, stirring and folding just enough to combine. Pour the batter in the prepared baking pan, and baking for 40 minutes, or until the toothpick comes out clean.
Note: I used a glass baking dish and I reduced the temperature 25 degrees less.
Cool cake: set on a cooling rack and allow to cool for 3-4 hours. Once cooled, then begin mixing icing ingredients together, and spread an even layer over cake, garnish with nuts and orange zest. Serve and enjoy!!
This carrot cake recipe is one of the best I’ve eaten! Sooo flavourful and moist. I’m looking forward making it for my Son Andrew, as it is one of his favourite desserts.
Hi Barb,
Aww thank you so much for your comment and rating! I am so happy you enjoyed it and thought it was the best you have ever had! 🙂
Thank you again!
Rose