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Recipe

Lightened Up Carrot Cake

Love carrot cake? Yah, me too. Get your fix by making out healthy carrot cake recipe with 100% whole grains, maple syrup, and coconut oil! Oh, and freshly grated carrots for the most delicious carrot cake made from scratch.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
Author: Lee Hersh
Yield: 9 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Wet

  • 1 medium size bananas, mashed (~1 cup)
  • 2 large eggs
  • ¼ cup nonfat Greek yogurt
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk
  • 1/2 cup maple syrup
  • 1 cup grated carrots

Dry

  • 1.5 cups white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoon ground cinnamon
  • ⅛ teaspoon salt

For the Frosting

  • 1/2 cup fat-free cream cheese
  • 1/2 cup vanilla Greek yogurt
  • 2 tablespoons maple syrup

Instructions

For the Carrot Cake Bars

  1. Preheat oven to 350ºF and spray a 9×9 inch pan with coconut oil cooking spray. Set aside.
  2. In a large bowl, mix together wet ingredients minus the coconut oil. In a medium bowl, mix together dry ingredients. Set aside.
  3. Finely grate 2 to 3 carrots. Place on 2 pieces of paper towel and squeeze as much of the moisture out as possible. Save the juice and drink it! It’s good for you :)
  4. Add carrots in wet ingredients and mix. Then, add in dry ingredients and mix.
  5. Finally add in melted coconut oil and mix. Transfer batter into a 9×9 inch pan and into the oven.
  6. Bake at 350ºF for 35-40 minutes. Let cool for at least an hour before frosting.

For the Frosting

  1. Place all ingredients in a bowl and mix until smooth.

Nutrition

  • Serving Size: 1/9
  • Calories: 242
  • Sugar: 18
  • Fat: 7
  • Carbohydrates: 38
  • Fiber: 4
  • Protein: 7

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