Love carrot cake? We do, too. Enjoying a slice on special occasions (or just after a particularly stressful day) is well worth it. But if you’re looking for a healthier way to enjoy your cake—on the regular or irregular—we’ve got the healthier carrot cake recipe you’ve been looking for.
Cardiologist and MyFitnessPal scientific advisory board member Danielle Belardo, MD, developed a high-fiber, sugar-free carrot cake recipe that’s the real deal. It’s a delicious yet nutritious way to satisfy your next carrot cake craving.
Dr. Belardo’s carrot cake subs out white flour for heartier whole wheat flour and almond flour. Whole wheat flour is a whole grain, which can reduce inflammation, boost your immune system, and help with weight management. Almond flour, on the other hand, is made of ground almonds, which are high in antioxidants and have been linked to decreased risk of heart disease and improved gut microbiome.
Unlike most carrot cake recipes—and most cake recipes in general—this one doesn’t have any white sugar. Rather, it gets its sweetness from maple syrup. Maple syrup has higher levels of antioxidants than refined sugar and a lower glycemic index, which can reduce spikes in blood sugar.
Desserts are often high in fat. But instead of butter and dairy products, this cake calls for healthier fat sources, including cashews and unsweetened almond milk. Consuming nuts has a bunch of health benefits, including improved heart health, reduced risk of diabetes, and lower cholesterol.
It wouldn’t be carrot cake without, well, carrots. But this version also includes unsweetened applesauce and raisins for added fiber. The carrots are a good source of beta carotene, which your body converts into vitamin A, while the applesauce is full of phytochemicals that can reduce the risk of chronic diseases. And raisins—if you choose to add them—can improve digestion and help balance your gut microbiome.
High-Fiber, Sugar-Free Healthier Carrot Cake Recipe
Ingredients:
- 1.5 cups whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- Optional: 1/2 cup raisins
For the frosting:
- 1 cup soaked cashews
- 1/4 cup unsweetened almond milk
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).Grease a 9-inch cake pan or line it with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients. In another bowl, mix the applesauce, almond milk, maple syrup, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the grated carrots and chopped walnuts (and raisins, if using).
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, blend the soaked cashews, almond milk, lemon juice, maple syrup, and vanilla extract until smooth.
- Once the cake is completely cool, spread the cashew frosting over the top.
- Cut into slices and serve.
Nutritional information: 220-250 calories; 3-4g fiber
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