Description
A moist carrot cake recipe made with whole wheat flour and less added sugar.
Ingredients
Scale
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar substitute (or less sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mix the grated carrots, applesauce, oil, sugar substitute, eggs, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with a light cream cheese frosting, if desired.
Notes
- You can substitute half the whole wheat flour with all-purpose flour if you prefer a lighter texture.
- For a lower-fat option, reduce the oil to 2 tablespoons and use an extra 2 tablespoons of applesauce.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
- Cholesterol: 45
Keywords: carrot cake, healthy dessert, whole wheat, low sugar, spiced cake