Super Moist Healthy Carrot Cake

By Ellie

18 Person

70 Minutes

263 Calories

This healthy carrot cake recipe uses whole wheat pastry flour and sucanat (dehydrated cane juice) in addition to healthy fruits and veggies. This super moist healthy carrot cake recipe uses whole ingredients and gets its unique texture from the special ingredient. Pineapple! You can substitute all-purpose flour and brown sugar (one for one) but know that it will change the nutrition of the cake quite a bit.

Ingredients

1/4 cup rough chopped pecans
1/4 cup finely grated carrots
1 batch Natural Cream Cheese Frosting
1 tbsp. white whole wheat flour
natural spray oil

Cake

1 tsp. salt
1 cup rough chopped pecans
20 oz. crushed pineapple
2 tsp. cinnamon
2 tsp. baking soda
2 cups finely grated raw carrots
2 1/2 cups white whole wheat flour
1 1/2 cups sucanat
3 eggs
1 1/2 cups unsweetened apple sauce

Method

01

Preheat oven to 350° F.
02

Mix all the cake ingredients together in a large bowl.
03

Use the spray oil to grease the inside of a 9x13 baking pan, then add the tablespoon of flour and shake the pan to coat it completely.
04

Bake the cake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
05

Let the cake cool ten minutes, then spread with the cream cheese frosting.
06

Sprinkle the frosting with carrots and pecans.