Whenever I get to pick a cake for my birthday or special occasion I go for carrot every time. I also turn it into a bunny cake every Easter. Besides the fact that its healthier (well my recipe anyway), it has cream cheese icing and its just delicious! Having nutrient packed foods like carrots, raisins, and nuts is certainly an added bonus!
Its very customizable by adding or omitting the raisins and nuts based on preference. You could even bake it without the icing and have carrot cake muffins. But man do I love cream cheese icing.
Carrot Cake with cream cheese icing
12 large slices
2 1/4 cups whole wheat pastry flour
1/2 cup maple syrup or honey
2 tsp baking soda
2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup crushed pineapple, drained
1/2 cup pineapple juice from crushed pineapple
1/4 cup greek yogurt/applesauce/pumpkin puree/oil/or melted butter
1 tsp vanilla
2.5 cups shredded carrots
1/3 cup raisins
1/3 cup chopped walnuts
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
Combine flour, sugar, baking soda, baking powder, salt, and spices.
Roughly puree (or chop finely without losing any juices) pineapple. Put in bowl and add yogurt, buttermilk, vanilla, and eggs. Stir in carrots, raisins, and walnuts.
Combine wet and dry ingredients.
Bake at 350F for 30-45 minutes.
If you use yogurt or fruit/veggie puree, bake more towards the 30 minutes. If you use butter or oil you can bake a little longer without it drying out.
While cake is cooking combine icing ingredients using a mixer. I often use a fork instead since I don’t mind using a little muscle to save myself some dishes.
Nutritional Information: per slice
sodium: 381 mg (16%)
carbohydrates: 47 g
dietary fiber: 2 g
sugars: 25 g
protein: 6 g