Carrot Cake Made A Wee Bit Healthier #recipe

There are few foods in my life that cause me to salivate at the mere thought of them. One of those items happens to be a carrot cake. Just the smell of the spices as it’s cooking has me craving a piece with cream cheese frosting. Seriously, who doesn’t love cream cheese frosting? If you don’t, please don’t tell me. I like believing that everyone adores it.

homemade carrot cake

However, just one piece can eat up a whole lot of daily calories. Most of them have over 500 a piece! That’s crazy! At least, it was until now.

I’ve been thinking about having a slice for days. Except, I knew if I made a cake, I’d eat it every day until it was gone. Making muffins was an option, but it’s just not the same. So, I decided to do a little revamping in order to make it healthier. Now, don’t let the word healthy scare you off. For example, I used maple syrup instead of sugar, reduced the oil with substitutions, and so on.

Even the frosting is a tad healthier. I still used full fat cream cheese, but no butter, which helped to cut down the fat content.

If you love a delicious slice of carrot cake like I do, you must try this version. It’s freaking amazing! If you do try it out, please let me know what you think.

Carrot Cake Made A Wee Bit Healthier
Prep time: 
Cook time: 
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  • ¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • pinch salt
  • ⅛ cup milk
  • ⅛ cup olive oil
  • 1 large egg
  • ½ teaspoon vanilla
  • ⅓ cup pure maple syrup
  • ¼ cup sour cream
  • 3 shredded carrots
  • ¼ cup pecans chopped
  1. Prepare a 9 inch round baking pan (oiled and then floured)
  2. In a medium bowl combine, flour, b.s. and spices
  3. In a seperate large bowl, combine milk, olive oil, egg, vanilla, maple syrup and sour cream
  4. mix well
  5. pour flour mixture, a little at a time into wet, mix well
  6. add carrots and pecans
  7. gently mix, just to combine
  8. bake at 350 in preheated oven for approx 25 minutes