If I had to choose, this Clean eating carrot cake would be one of my favorite recipes on the blog. I have a serious weakness for carrot cake but it's traditionally made with a *lot* of sugar. This cake is lower in refined sugars and made with 100% wholegrain flour and oats. OMG! Carrot Cake is one of those treats that rock my World. Admittedly, it's a very small World, but nonetheless - amazing!

Clean Eating Carrot Cake

This carrot cake is a cleaned up version of the carrot cake I used to adore, but stopped buying due to the extortionate amount of sugar I discovered they were usually made with. We're talking buckets worth and I just couldn't do it.

It was the warm spices combined with a cream cheese frosting that always made carrot cake so appealing to me and so when I finally managed to make one that was as good as any other I'd had, you can imagine how excited I was.

What's In This Carrot Cake?

Is Carrot Cake Healthy?

Baking Tips

How To Store Carrot Cake

More Clean Eating Cakes

How To Make Clean Eating Carrot Cake

Ingredients

Wet Ingredients
1 Large Egg Lightly beaten
¼ cup Runny honey Warm it up a bit if you need to
¼ Cup Butter Melted
1 tsp Vanilla extract
1 Cup Milk Or almond milk
Dry Ingredients
1 Cup 100% Whole Wheat Flour
1 cup Fine ground oat bran
1 ½ tsp Baking soda
½ tsp Cinnamon
½ tsp Nutmeg
¼ tsp Salt
Fruit / Vegetables
1 Cup Sultanas
1 cup Grated carrot 2 med - large carrots
1 tsp Grated lemon zest
Cream Cheese Icing
1 tbsp Lemon juice
2 tbsp Raw Sugar
¼ Cup cream cheese Softened
½ tsp Lemon zest for decoration

Instructions

Preheat oven to 350'F / 160'C fan bake oven
Prepare a cake tin (25cm round or loaf tray)
Mix dry ingredients together (see list above
In a separate bowl, mix together wet ingredients. Make sure your butter and honey is not too warm as it will start to cook the eggs
Add the wet mix to dry mix. And mix with a hand mixer or whisk. It makes a runny batter at this point
Gently stir in carrots, sultanas and lemon zest. Stir until just just combined. Don't over mix
Bake for 30 - 40 minutes. Touch the top to feel if spongy. It won't be as spongy as a normal sponge cake as it dense with the fruit
Remove from oven and allow to cool before adding icing
To make the Icing: Mix all icing ingredients (except zest) together until smooth. Spread over cake and sprinkle zest to decorate

Notes

One of the things I use all the time is a lemon zester. Don't waste time using your grater. These are awesome to have in the kitchen drawer.
Carrot cake doesn't rise as much as a sponge cake. It is a dense, heavy cake. So if you are looking to make this cake for a party, then I suggest making two so that you can stack one on top of the other. Fill the middle with the cream cheese icing for a super deluxe layered carrot cake.

Clean Eating Carrot Cake Recipe

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