Healthy & simple carrot cake with light frosting

My carrot cake is the perfect sweet treat for a snack, brunch, or dessert—lactose-free, free from refined sugar, yet absolutely rich and indulgent. Soft, moist, and bursting with warm spices, it’s a guilt-free pleasure that proves healthy can still be delicious.

Every bite is a harmony of natural sweetness and comforting flavors, making it the ultimate wholesome delight.

Serves: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

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Ingredients (for a 20 cm pan)

• 150 g whole wheat flour

• 2 eggs

• 50 g unrefined sugar (or coconut sugar)

• 2 tsp cinnamon

• 1 packet baking powder

• 1 pinch of salt

• 90 g unsweetened applesauce

• 50 g vegetable oil

• 2 grated carrots (about 150 g)

• 50 g chopped walnuts

• 1 packet vanilla sugar

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Recipe

1. Preheat the oven to 180°C (350°F).

2. In a mixing bowl, beat the eggs with the sugar until the mixture becomes frothy.

3. Add the oil, applesauce, and vanilla, and mix well.

4. Gradually incorporate the flour, baking powder, salt, cinnamon, and ginger, stirring until smooth.

5. Gently fold in the grated carrots and chopped walnuts.

6. Pour the batter into a greased baking pan and bake for 30 to 35 minutes. Check doneness by inserting a knife—if it comes out clean, it's ready.

7. Let it cool before removing from the pan.

Optional: Light Frosting

For a healthy frosting, mix:

• 100 g plain yogurt or skyr

• 1 tbsp maple syrup or honey

• A few drops of lemon juice

Spread the frosting over the cake once cooled.

Enjoy! 🍰✨