This Healthy Carrot Cake Recipe Is Good For You

You are going to love this healthy and delicious carrot cake. It is so much better for you and you’ll love the cream cheese frosting too.

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Now more than ever, we need to take into consideration our sugar levels when it comes to baking. Today we are pleased to be sharing a healthy carrot cake recipe and you won’t want to miss it.

This moist and delicious cake is made with almond flour and has no butter, no wheat, and no artificial sugars. It is a guilt-free treat that will become a brand new favorite.

Healthy Carrot Cake Ingredients

via Susus’s Cookbook

  •   ⅓ cup raisins
  •    3 medium carrots
  •    2 eggs
  •    ¼ cup maple syrup
  •    ¼ cup apple sauce (purée)
  •   one quarter cup almond milk
  •    ¼ coconut oil, melted
  •    1 teaspoon ground cinnamon
  •    ½ teaspoon ground ginger
  •    ¼ teaspoon ground cardamom
  •    ⅛ teaspoon ground nutmeg
  •    ¾ teaspoon salt
  •    1 teaspoon vanilla extract
  •    1½ cups almond flour
  •    ½ cup desiccated coconut
  •    1 teaspoon baking powder
  • ⅓ cup pecan nuts or walnuts

Maple Cream Cheese Frosting

  •    6oz/170g cream cheese, softened
  •    2 tablespoons maple syrup
  •    pinch of salt
  •    2 tablespoons crushed pecan nuts or walnuts

Healthy Carrot Cake Video Tutorial

Are you ready to learn how to make this healthy carrot cake? We have included a video tutorial from the creator and we highly recommend that you view it. This way you will be assured of the best possible result. To watch, press play above ^

Healthy Carrot Cake Recipe

via Susus’s Cookbook

Preheat the oven to 350°F (approx 175°C). Line and grease an 8×8 inch baking tray with parchment paper – use extra on the sides to use as lifting handles.

Place raisins in a small bowl, cover in warm water, and leave to soak.

Peel, wash, and roughly chop the carrots. Place into a food processor and blitz. Use a spatula to move around the carrot pieces between the processing. Continue with a few bursts until the carrots are ground to the size of grains. Transfer into a separate bowl.

Into the food processor (no need to rinse out the food processor bowl), add in eggs, maple syrup, apple sauce, almond milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt, and vanilla extract. Blend to a smooth mixture.

Add in the almond flour, coconut, and baking powder. Blend until combined.

Drain the raisins and add them to the mix, add the carrots and the pecan nuts. Mix with one short burst in the processor.

Pour the cake mixture into the prepared baking tray and bake for 45-50 minutes until golden brown and when a toothpick comes out clean. Let the cake cool for 10 minutes on a cooling tray while still in the baking tray. Then using the parchment paper handles, lift the cake to sit directly on the cooling tray. Leave until fully cooled.

Maple Cream Cheese Frosting Instructions

via Susus’s Cookbook

Soften a block of cream cheese at room temperature for an hour before making the frosting.

Into a bowl add the cream cheese, pinch of salt, and half of the maple syrup. Using an electric mixer, blend the cream cheese mix. Add the remaining maple syrup and continue blending until a smooth and fluffy cream mixture is formed.

Spread the cream frosting over the cooled cake and top with crushed pecan nuts. Cut into 16 equal-sized squares and serve. Since the frosting is made from cheese, the topped cake should be wrapped in plastic cling film and stored in a refrigerator. It will keep fresh for around 3-4 days.

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