Classic Healthy Carrot Cake with Ricotta Frosting (Print Version)
Enjoy a healthier take on classic carrot cake. This moist, spiced cake features a light ricotta frosting, offering a delicious dessert without the guilt.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Moist Carrot Cake Foundation
01 -
1 1/2 cups whole wheat pastry flour
02 -
1 tsp baking soda
03 -
1/2 tsp salt
04 -
3 large eggs
05 -
1/2 cup pure maple syrup
06 -
1/2 cup unsweetened applesauce
07 -
1/4 cup avocado oil
08 -
1 tsp vanilla extract
09 -
2 cups finely grated carrots
→ Aromatic Spice Symphony
10 -
2 tsp ground cinnamon
11 -
1/2 tsp ground nutmeg
12 -
1/2 tsp ground ginger
13 -
1/4 tsp ground cloves
→ Velvety Ricotta Cloud Frosting
14 -
1 1/2 cups part-skim ricotta cheese
15 -
1/2 cup powdered erythritol
16 -
1 tsp vanilla extract
17 -
1 tsp lemon zest
→ Optional Garnish & Flavor Boost
18 -
1/4 cup chopped walnuts, for garnish
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together 1 1/2 cups whole wheat pastry flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground cloves.
02 -
In a separate medium bowl, whisk 3 large eggs until light. Add 1/2 cup pure maple syrup, 1/2 cup unsweetened applesauce, 1/4 cup avocado oil, and 1 tsp vanilla extract. Whisk until well combined and smooth. This forms the moist foundation for your Healthy Classic Carrot Cake with Ricotta Frosting.
03 -
Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula until just combined, being careful not to overmix. Fold in 2 cups finely grated carrots until evenly distributed throughout the batter. The carrots are key for a truly moist Healthy Classic Carrot Cake.
04 -
Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
05 -
While the cake cools, prepare the frosting. In a medium bowl, combine 1 1/2 cups part-skim ricotta cheese, 1/2 cup powdered erythritol, 1 tsp vanilla extract, and 1 tsp lemon zest. Whisk vigorously until the frosting is smooth and creamy. For best results, chill briefly.
06 -
Once the cake is completely cool, spread the Velvety Ricotta Cloud Frosting evenly over the top. Garnish your Healthy Classic Carrot Cake with Ricotta Frosting with 1/4 cup chopped walnuts, if desired. Slice and serve immediately for a delightful treat.
# Notes:
01 -
For an even moister cake, grate your carrots finely using the small holes of a box grater or a food processor.
02 -
Store leftover cake covered in the refrigerator for up to 3-4 days. The ricotta frosting is best when chilled.
03 -
If you don't have whole wheat pastry flour, you can use a 50/50 blend of all-purpose flour and whole wheat flour.
04 -
To enhance the spice flavor, lightly toast the walnuts before garnishing.
# Tools You'll Need:
01 -
9-inch round cake pans (2)
02 -
Mixing bowls
03 -
Whisk
04 -
Spatula
05 -
Measuring cups and spoons
06 -
Box grater
07 -
Electric mixer
08 -
Parchment paper
09 -
Cooling rack
# Nutrition Facts (Per Serving):
Calories: 267 kcal
Total Fat: 12 g
Total Carbohydrate: 33 g
Protein: 8 g