Description

This Healthy Carrot Cake is a moist, flavorful dessert made with whole wheat and all-purpose flours, sweetened naturally with pure maple syrup and packed with nourishing ingredients like shredded carrots, crushed pineapple, raisins, and walnuts. It is topped with a luscious whipped cream cheese frosting enhanced with maple sugar and coconut oil, making it a wholesome yet indulgent treat perfect for any occasion.

Ingredients

Dry Ingredients

1 cup white whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Wet Ingredients & Mix-ins

3 eggs
1 ½ cups pure maple syrup, dark or amber
1 cup avocado oil or organic canola oil
2 tablespoons maple liquor or dark rum (optional)
2 cups shredded carrots (about 3 medium peeled carrots)
8-ounce can crushed pineapple, drained through a fine mesh sieve
½ cup raisins
½ cup chopped walnuts

Frosting

8 ounces whipped cream cheese
3 tablespoons granulated maple sugar
1 teaspoon vanilla extract
3 tablespoons coconut oil, melted
2 tablespoons toasted unsweetened coconut for garnish (optional)

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Instructions

Make Cake: Preheat the oven to 350ºF and coat a 9×13-inch baking pan with cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together white whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves until evenly combined.
Mix Wet Ingredients and Add-ins: In a large bowl, beat the eggs, pure maple syrup, avocado or canola oil, and optional maple liquor or dark rum until fully combined. Stir in shredded carrots, drained crushed pineapple, raisins, and chopped walnuts until incorporated.
Combine Batter: Add the dry flour mixture to the wet ingredients and stir gently until the batter is completely moistened and uniform. Spread the batter evenly in the prepared baking pan.
Bake Cake: Place the pan in the preheated oven and bake for 48 to 54 minutes, or until the cake is deep brown and set in the center. Test for doneness by inserting a toothpick; moist crumbs attached indicate it’s fully cooked. Allow the cake to cool completely in the pan on a wire rack for 45 minutes to an hour.
Make Frosting: In a bowl, stir the whipped cream cheese, granulated maple sugar, and vanilla extract with a silicone spatula until the maple sugar is fully dissolved. Vigorously beat in the melted coconut oil until the mixture is smooth and thick.
Frost Cake: Immediately spread the frosting evenly over the cooled carrot cake. Sprinkle toasted unsweetened coconut on top if desired for garnish and extra texture.

Notes

For a nut-free version, omit the walnuts.
Ensure the pineapple is well-drained to avoid excess moisture in the cake batter.
Use dark or amber pure maple syrup for richer flavor.
Let the cake cool completely before frosting to prevent the frosting from melting.
To toast coconut, spread unsweetened shredded coconut on a baking sheet and toast at 350ºF for 5-7 minutes, stirring frequently until golden brown.

Prep Time: 20 minutes
Cook Time: 54 minutes
Category: Dessert
Method: Baking
Cuisine: American