Healthy Carrot Cake with Cream Cheese Frosting Recipe

This recipe describes how to prepare a “Healthy Carrot Cake,” a moist and flavorful cake featuring grated carrots and warm spices, topped generously with a creamy, tangy cream cheese frosting and a sprinkle of chopped nuts. The image prominently displays a round carrot cake with a slice cut out, showcasing its dense, textured crumb and the thick layer of white frosting. The cake is presented on a simple white plate, making it an inviting dessert that balances indulgence with a touch of health-consciousness, especially given its potential use of oat flour. The recipe is noted to potentially use oat flour for a healthier twist.

Ingredients:

For the Healthy Carrot Cake:

• 1 ½ cups (180g) oat flour (can be made by grinding rolled oats in a blender or food processor)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon allspice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ¾ cup (150g) granulated sugar (or a mix of granulated sugar and brown sugar for deeper flavor)
• ½ cup (120ml) unsweetened applesauce (replaces some oil/fat)
• ¼ cup (60ml) vegetable oil (or olive oil for a healthier option)
• 1 teaspoon vanilla extract
• 1 ½ cups (about 2 medium) grated carrots
• ½ cup (about 60g) chopped walnuts or pecans (optional, for texture and flavor)
• ½ cup (about 80g) raisins or dried cranberries (optional)

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• ½ cup (113g or 1 stick) unsalted butter, softened
• 3-4 cups (360g-480g) powdered sugar, sifted, depending on desired sweetness and consistency
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup (about 30g) chopped nuts (walnuts or pecans) for garnish

Equipment:

• 8 or 9-inch round cake pan
• Parchment paper
• Cooking spray or butter for greasing
• Large mixing bowls (2)
• Electric mixer (stand or hand-held)
• Whisk
• Rubber spatula
• Grater (for carrots)
• Fine-mesh sieve (for sifting powdered sugar and if making oat flour)
• Wire cooling rack
• Offset spatula or knife (for spreading frosting)
• Small spoon (for sprinkling nuts)

Instructions:

Part 1: Prepare the Carrot Cake Batter

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan. Line the bottom with parchment paper and grease the parchment paper as well.
2. Make Oat Flour (if using whole oats): If you are using whole rolled oats, place them in a blender or food processor and process until a fine flour consistency is achieved. Measure out 1 ½ cups of this homemade oat flour.
3. Combine Dry Ingredients: In a large bowl, whisk together the oat flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Set aside.
4. Combine Wet Ingredients: In another large bowl, using an electric mixer, beat the eggs and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the applesauce, vegetable oil, and vanilla extract until well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in Carrots and Add-ins: Gently fold in the grated carrots and optional chopped nuts and raisins/cranberries until evenly distributed.
7. Pour into Pan: Pour the cake batter evenly into the prepared cake pan.

Part 2: Bake the Carrot Cake

1. Bake: Bake for 30-40 minutes for an 8-inch pan, or 25-35 minutes for a 9-inch pan, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when gently touched. The image shows a beautifully golden-brown cake.
2. Cool: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. Ensure the cake is fully cooled before frosting.

Part 3: Prepare and Apply Cream Cheese Frosting

1. Make Frosting: In a large mixing bowl, with an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth.
3. Add Vanilla and Salt: Beat in the vanilla extract and pinch of salt until the frosting is light, fluffy, and well combined. If the frosting is too thick, add a tiny bit of milk (1 teaspoon at a time) until desired consistency. If too thin, add more sifted powdered sugar.
4. Frost Cake: Once the cake is completely cool, use an offset spatula or a knife to spread the cream cheese frosting evenly over the top of the cake. The image shows a thick layer of frosting on top.
5. Garnish: Sprinkle the chopped nuts evenly over the top of the frosted cake for garnish.

Part 4: Serve

1. Slice and Serve: Slice the cake into wedges and serve. This cake is delightful on its own or with a cup of coffee or tea.

Tips for Success:

• Oat Flour Note: While the recipe states “oat flour (you can make it by grinding oats)”, ensure it’s finely ground for the best cake texture. If you prefer a more traditional texture or don’t want to make your own oat flour, you can substitute with whole wheat pastry flour or a blend of all-purpose flour and whole wheat flour.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake, as it develops gluten. Mix just until ingredients are combined.
• Room Temperature Ingredients (for Frosting): Ensure cream cheese and butter are truly softened for a smooth, lump-free frosting.
• Grated Carrots: Finely grated carrots blend seamlessly into the cake. Avoid using pre-shredded carrots that are too thick, as they can make the cake chunky.
• Adjust Sweetness: You can slightly adjust the sugar in the cake and frosting to your preference. If using very sweet carrots, you might reduce the cake sugar slightly.
• Spice Level: Feel free to adjust the amount of cinnamon, nutmeg, ginger, and allspice to your taste. A little extra spice can make a significant difference.
• Add-ins: While optional, nuts and raisins add wonderful texture and bursts of flavor. You can also add shredded coconut for a tropical twist.
• Cool Completely: Frosting a warm cake will cause the frosting to melt and slide off. Patience is key!
• Storage: Store Healthy Carrot Cake in an airtight container in the refrigerator due to the cream cheese frosting. It will stay fresh for 3-5 days.
• Freezing: This cake (without frosting) freezes well. Wrap cooled cake tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw at room temperature before frosting. You can also freeze individual slices of frosted cake.
• Healthy Adjustments: The use of oat flour and applesauce contributes to the “healthy” aspect of this cake. For further reduction in fat, you could potentially reduce the oil slightly or use more applesauce, though this might slightly alter the texture.
• Comparison to other cakes: This carrot cake is a moist, dense cake, typically more substantial than a light chiffon or sponge cake. It’s also different from a classic chocolate cake or the various pound cakes. It has a similar “bar cake” presentation to the Spice Bar Cake due to its rectangular shape when cut, but is generally understood as a round or layered cake. It’s also different from other fruit-based cakes like Blueberry Bundt Cake, Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Apple Cake or the various Pineapple Upside Down Cupcakes. This is a baked good, not a frozen dessert like ice cream or a savory dish like Mac and Cheese or Shepherd’s Pie.