Deliciously Healthy Carrot Cake Recipes

EASY AND HEALTHY CARROT CAKE

Steps:

• Start by combining the dry ingredients in a bowl. Add the flour, sugar or monk fruit, baking soda, baking powder, cinnamon, nutmeg, and salt to a bowl. Thoroughly combine the dry ingredients in the bowl.
• In another bowl, combine the wet ingredients. Add the shredded carrots to the bowl. I like to whisk the eggs before adding them to the bowl. Then, drain the pineapple juice and just add the crushed pineapple to the bowl. After that, add the applesauce and vanilla extract to the bowl. Thoroughly mix all of the wet ingredients.
• Add the dry ingredients to the bowl with the wet ingredients a little at a time. Add some dry ingredients, mix, and then add more of the dry ingredients. Thoroughly mix until all of the dry and wet ingredients are combined.
• Spray your baking pan lightly with oil so the carrot cake doesn't stick. We like to make carrot cake muffins and use a ¼ measuring cup to pour the carrot cake batter into the muffin pan. Then, you can go back and add any extra batter to the ones that may need it. Bake the carrot cake muffins at 350 degrees F for 30-35 minutes. Let them cool before frosting them.
• For the delicious cream cheese frosting, add the light or fat-free cream cheese to a bowl. Then, add a little bit of lemon zest, vanilla, and the powdered sugar or powdered monk fruit. Mix the ingredients until they are thoroughly combined and the frosting is smooth. Spread the frosting on top of the carrot cake or use a piping bag. Enjoy!

THE CARROT CAKE RECIPE

Steps:

• Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
• In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
• In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
• Add in the flour mixture 1/2 cup at a time and mix until it is just incorporated into the batter.
• Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
• Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
• Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
• Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
• In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don't start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
• Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
• Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
• Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
• I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
• Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.