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A Healthier Carrot Cake: Moist, Flavorful, and Guilt Free #thefrugalchef #carrotcake #sugarfree
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Healthy carrot cake no sugar - This is a healthier version of my original carrot cake. I have removed the sugar and oil. This is as easy at the other one and super delicious! The frosting is also a healthier version with no butter or sugar. Enjoy guys! The recipe is below👇
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How to Make a Healthier Carrot Cake -
2 cups (240 grams) whole wheat flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2.5 ml) ground ginger
1/4 teaspoon (1.25 ml) ground cloves
1 cup (227 grams) plain yogurt
1 teaspoon (5 ml) vanilla extract
1 cup (250 grams) apple sauce
1 cup (340 grams) raw honey or maple syrup
3 carrots - grated
1/2 cup (100 grams) chopped walnuts - optional
1/2 cup (71 grams) raisins - optional
Preheat your oven to 350 F (176 C). Oil and line two round - 9 inch cake pans with parchment paper. Spray or brush a little oil on the paper.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a bowl and set aside.
Whisk the yogurt with the vanilla, apple sauce and honey in another bowl. Add the dry ingredients and mix well. Fold on the carrots. Fold in the walnuts and raisins if using.
Divide the batter equally into the prepared cake pans.
Place in the oven for 25 to 30 minutes. Insert a toothpick or cake pick into the cake at 25 minutes. If it comes out clean, remove the cakes from the oven. If not continue cooking.
Place the cakes on a cooling rack and cool down. Flip the molds over to unmold and remove the liner. Finish cooling down completely and frost. The frosting recipe is below and you will need to refrigerate the cake for about 30 minutes after frosting it so it sets.
FOR THE FROSTING -
1 - 8 oz or 225 grams package of cream cheese -- softened
1/4 cup (56.75 grams) plain yogurt
1/2 cup (170 grams) raw honey
Beat all the ingredients until you have a smooth, lump free frosting. Frost your cake!
Music courtesy of Artlist - River Lume - A Life Like This
Share, like and comment.
Follow me :
How to Make a Healthier Carrot Cake -
2 cups (240 grams) whole wheat flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2.5 ml) ground ginger
1/4 teaspoon (1.25 ml) ground cloves
1 cup (227 grams) plain yogurt
1 teaspoon (5 ml) vanilla extract
1 cup (250 grams) apple sauce
1 cup (340 grams) raw honey or maple syrup
3 carrots - grated
1/2 cup (100 grams) chopped walnuts - optional
1/2 cup (71 grams) raisins - optional
Preheat your oven to 350 F (176 C). Oil and line two round - 9 inch cake pans with parchment paper. Spray or brush a little oil on the paper.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a bowl and set aside.
Whisk the yogurt with the vanilla, apple sauce and honey in another bowl. Add the dry ingredients and mix well. Fold on the carrots. Fold in the walnuts and raisins if using.
Divide the batter equally into the prepared cake pans.
Place in the oven for 25 to 30 minutes. Insert a toothpick or cake pick into the cake at 25 minutes. If it comes out clean, remove the cakes from the oven. If not continue cooking.
Place the cakes on a cooling rack and cool down. Flip the molds over to unmold and remove the liner. Finish cooling down completely and frost. The frosting recipe is below and you will need to refrigerate the cake for about 30 minutes after frosting it so it sets.
FOR THE FROSTING -
1 - 8 oz or 225 grams package of cream cheese -- softened
1/4 cup (56.75 grams) plain yogurt
1/2 cup (170 grams) raw honey
Beat all the ingredients until you have a smooth, lump free frosting. Frost your cake!
Music courtesy of Artlist - River Lume - A Life Like This
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