Landscape shot of Healthy Carrot Cake
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4.82 from 32 votes

Healthy Carrot Cake

Carrot cake has to be up there on the top tier of cakes, along with chocolate fudge cake and lemon drizzle. But this is Healthy Carrot Cake. It's next level!
Prep Time10 mins
Cook Time40 mins
Cooling time40 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 12 slices
Calories: 190kcal
Author: Dannii

Ingredients

For the cake:

  • 250 g Plain flour
  • 8 Pecan halves
  • 2 tbsp Fresh orange zest
  • 1 Large carrot, grated
  • 0.5 tsp Salt
  • 1 tsp Baking soda
  • 1 tsp All spice
  • 50 g Raisins
  • 6 tbsp Coconut oil
  • 10 g Hermesetas Granulated Sweetener
  • 4 Medium eggs
  • 80 ml Skimmed milk
  • 1 tbsp Vanilla extract

For the icing:

  • 6 tbsp 0% Greek yoghurt
  • 1 tbsp Maple syrup
  • 1 tbsp Vanilla extract
  • A few pecans and a bit of orange zest for decorating

Instructions

  • Preheat the oven to 170°C/350°F
  • In a bowl, add the flour, pecans, Hermesetas, raisins, orange zest, salt, baking soda and all spice and mix well.
  • In a separate bowl, add the carrot, coconut oil, eggs and vanilla. Mix well.
  • Add the wet ingredients to the dry ingredients. Mix well.
  • Grease a 10inch spring form pan and pour in the mixture. Bake for 40 minutes (not shown)
  • Whilst the cake is cooking, make the icing by mixing together the yoghurt, maple syrup and vanilla.
  • When the cake is cooked and completely cooled, add the icing and sprinkle on the orange zest and pecans.

Nutrition

Serving: 1slice | Calories: 190kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 134mg | Potassium: 69mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.4mg