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This quick and Easy Carrot Cake is moist and flavorful. Made with healthier ingredients, it is a dessert you can enjoy for Easter brunch or any day of the year.
Traditional carrot cake is truly a decadent dessert. It is moist and super sweet. A favorite cake for many.
But it also comes with up to 650 calories per slice. Plus added fats and sugars.
This is a big chunk of your daily nutrition, especially when you are trying to eat healthy.
So, I set out to make a healthier version. One where the flavor allows me to enjoy one of my favorite cakes, but without as much guilt. A cake with fewer calories, sugar, and fat.
Ingredients in Easy Carrot Cake
This cake uses a mixture of all-purpose flour and whole wheat pastry flour. This mixture gives a more traditional crumb to the cake but also increases the amount of fiber in the recipe that can help manage blood sugar levels.
Baking powder is included as a leavening agent. It helps increase the volume and also helps lighten the texture of the cake.
Besides the flavors of shredded carrots and coconut, cinnamon, allspice, and vanilla help create a tasty bite.
An egg and sugar add structure and volume to the cake.
Avocado-oil mayonnaise is used as a butter substitute to help lower the amount of saturated fat in the cake.
Milk adds moisture to the cake and helps activate the baking soda.
Chopped pecans add a final garnish.
How to Prepare Carrot Cake
This recipe makes a one layer cake. Baked in a 9-inch round cake pan, it will serve 8 to 10 people.
Start by setting out your egg, milk, and cream cheese and allowing them to come to room temperature.
Set your oven temperature to 350 o F. Spray your baking pan with nonstick oven spray.
Mix your dry ingredients together. The flours, baking powder, cinnamon, and allspice. Whisk together until well blended.
In a separate bowl, with a mixer blend the brown sugar and the mayonnaise. Add egg and mix all until blended.
Add in the dry ingredients. Stir by hand or mix until just blended. Lastly, add the carrot and coconut. Add pecans.
Pour batter into your prepared baking pan. Spread batter evenly to the sides of the pan.
Bake on lower rack of the oven. This cake bakes quick. Depending on the size of your pan, start checking for doneness, at 15 minutes.
When a toothpick inserted in the center comes out clean. Remove pan from oven.
Run a knife around the edge of the pan to help loosen. Take a rack and place it over the top of the baking pan and invert the pan. The cake should easily exit the pan. Flip the cake right side up and allow to completely cool,
For icing, blend the Neufchatel cheese with a mixer. Add half the powdered sugar and mix. Then add remaining powdered sugar and mix until completely blended. Add a teaspoon or two of milk to thin icing to spreading consistency.
Spread a thin layer of icing on the cake. Garnish with chopped nuts.
Other Healthy Desserts
This Easy Carrot Cake is ready in less than an hour and is made from healthier ingredients. It is perfect for a holiday brunch or any day of year.
You might enjoy these other healthy desserts.
Healthy Blueberry Muffins - tender and flavorful bursting with blueberry flavor.
Easy Apple Cake - moist and tender, full of apple and Fall spice flavor.
Oatmeal Chip Cookies with Pecans - cookie made with whole wheat that is crispy on the outside and tender on the inside.