The Best Clean-Eating Carrot Cake

This Clean-Eating Carrot Cake is a guilt-free indulgence, packed with wholesome ingredients and bursting with flavor!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert

Cuisine: American

For the Cake:

2 cups whole wheat cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs slightly beaten
1/2 cup maple syrup (can be substituted with honey, agave, or another sweet syrup)
1/2 cup unsweetened applesauce
3 cups grated carrots
1/2 cup chopped walnuts
1/2 cup raisins (optional)
1/2 cup plain or vanilla Greek yogurt (nonfat or full fat)
2 tablespoons maple syrup
1/2 lemon juiced

Instructions:

Step 1: Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
Step 2: Grease your baking pan with a bit of coconut oil or line it with parchment paper for easy removal.
Step 3: In a large mixing bowl, combine the whole wheat cake flour, baking soda, salt, and ground cinnamon. Whisk until well blended.
Step 4: In another bowl, mix the slightly beaten eggs, maple syrup, applesauce, Greek yogurt, and lemon juice. Whisk to combine until smooth.
Step 5: Gradually add the wet ingredients into the dry mixture, stirring until just combined. Be careful not to over-mix.
Step 6: Gently fold in the grated carrots, chopped walnuts, and raisins (if using).
Step 7: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep the batter a day ahead and store it in the refrigerator until you're ready to bake.
After baking, let the cake cool completely, then wrap it tightly in plastic wrap and keep it in the fridge for up to three days.
The cake can be frozen for up to three months. Just make sure to wrap it well and label it.