This Clean Eating Carrot Cake is one of my favorite recipes! A wholesome, wholegrain carrot cake that’s lower in sugar than a regular carrot cake but just as delicious.
- 1 Egg, lightly beaten
- 1/4 cup runny honey (warm it up a bit if you need to)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 Cup milk (or almond milk)
- 1 Cup 100% Whole Wheat Flour
- 1 cup fine ground oat bran
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Fruit / Vegetables
- 1 Cup Sultanas
- 1 cup grated carrot (2 med – large carrots)
- 1 teaspoon grated lemon zest
Cream Cheese Icing
- 1 Tablespoon Lemon juice
- 2 Tablespoons Raw Sugar
- 1/4 cup cream cheese (softened)
- 1/2 teaspoon lemon test for decoration
- 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.
- 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 delux layered carrot cake.
- Category: Baking
- Method: Oven
- Cuisine: Dessert
Keywords: Clean Eating, Carrot Cake