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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
- Clean eating birthday cake
- Tropical cake
- Easy clementine cake
- Healthy Christmas cake
- Healthy apple mug cake
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
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
