Please let me introduce one of my longest blogging inspirations, Jen from The Fit House Wife. If you are going to find healthy for life inspiration anywhere, it's going to be from Jen. Her recipes are amazing and she has helped me as a Beach Body representative to get into kick ass shape again. She is truly motivational and I hope you will visit her site!
Post from Jen at The Fit House Wife
Do you have an all-time favorite cake? While I would like to say chocolate, I think my absolute favorite cake is actually carrot cake. I'm pretty sure it has nothing to do with the carrots and everything to do with the cream cheese icing.
Did you know that if you prefer carrot cake, you are a fun loving person, who likes to laugh. You are fun to be with. People like to hang out with you. You are a very warm-hearted person and a little quirky at times. You have many loyal friends. Apparently, your favorite dessert has a lot to do with your personality. Who knew?!
Typically, carrot cake can be loaded with extra calories and fat. While I think it's okay to indulge once in a while, I'm always trying to make our favorite recipes healthier. I mean, why not enjoy a delicious carrot cake that tastes just like the real thing, but has only healthy ingredients. I feel a lot less guilt when enjoying a slice :)
I bet when you hear the words, "healthy" and "cake" used together, you are thinking "dry" and "tasteless." That's what I usually think. How can a "healthy" cake be moist and delicious? Well, it can. And this Healthy Carrot Cake is just that!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 59 minutes
Yield: 16 slices
Serving Size: 1 slice
Recipe adapted from The Complete Light Kitchen
- 1/3 cup coconut oil, melted
- 1/2 cup raw honey, melted
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple
- 1/2 cup low-fat plain Greek yogurt
- 2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp cinnamon
- 1/4 tsp nutmeg
- For the icing:
- 1/3 cup low-fat cream cheese, softened
- 2/3 cup icing sugar
- 1-2 Tbsp low-fat milk or water
Preheat the oven to 350F. Spray a 9-inch Bundt pan with olive oil.
For the cake, whisk together the coconut oil, honey, eggs, applesauce, and vanilla. Add the carrots, pineapple, and yogurt. Stir until everything is combined.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Add the carrot mixture and stir until everything is combined.
Pour the cake mixture into your prepared Bundt pan and bake for 40 - 45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in the pan on a wire rack. When the cake is no longer hot, invert cake onto a serving plate.
For the icing, beat the cream cheese, icing sugar, and milk in a bowl until smooth. Drizzle over top of the cake. Garnish with grated carrot or orange zest (optional).
Cal: 199 Fat: 7g Protein: 4g Carbs: 30g Fiber: 1g Sodium: 189mg
Weight Watchers Points+: 5