Description
A moist and tender carrot cake made healthier with whole-grain flour and less sugar, perfect for all occasions.
Ingredients
- 2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup light brown sugar, packed
- 1/2 cup honey or maple syrup
- 3/4 cup plain yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped dates (optional)
- For the frosting: 8 oz cream cheese, 2–3 tbsp maple syrup, 1 tsp vanilla
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round pan, or use a 9×13 pan for a thinner cake.
- In a bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, beat the eggs, then whisk in brown sugar, honey (or maple syrup), yogurt, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Stir in grated carrots, nuts, and raisins or dates if using. Pour batter into your prepared pan and smooth the top.
- Bake 30–40 minutes for a 9-inch round (depending on oven), or 35–45 minutes for a 9×13, until a toothpick in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat cream cheese with maple syrup and vanilla until smooth. Spread over cooled cake and sprinkle with chopped nuts if desired.
Notes
For extra moisture, fold in 1/4 cup unsweetened applesauce. For variations, consider a gluten-free option or add-ins like pineapple.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American