Enjoy a guilt-free slice of this delicious and moist carrot cake without compromising on taste. This skinny carrot cake is lower in calories and fat, with a healthier twist on the traditional cream cheese frosting. Packed with juicy carrots, aromatic spices, and a hint of sweetness, this cake is perfect for any occasion. Plus, it's simple to make and doesn't require any complicated techniques or ingredients. Indulge your sweet tooth without the guilt and savor every bite of this delightful skinny carrot cake.
Ingredients
- 2 cups grated carrots
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the grated carrots, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the applesauce, Greek yogurt, honey or maple syrup, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts and raisins.
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, prepare the cream cheese frosting (recipe below) and spread evenly over the top of the cake.
- Slice and serve the skinny carrot cake, and enjoy!
