Lower in fat and calories, and boosted with extra zucchini, you’ll want to bookmark this healthy carrot cake!
There are probably a million ways to make a healthy carrot cake. I’ve seen recipes that include applesauce, Greek yogurt, whole wheat flour and more.
One of my favorite past times is looking through cookbooks. I love bringing them home from the library, from the thrift store, or anywhere I can get my hands on them. Of all the things I collect, cookbooks are high on my list of things I couldn’t imagine giving away…even though so many recipes are online now.
So, in browsing my old cookbooks, I found a recipe similar to this one for carrot cake in an ancient Better Homes and Gardens Cookbook. Their version however had margarine and a few other ingredients that I was surprised would be in the recipe. As you know, margarine 30 years ago was all the rage! So, I started with the margarine and replaced it with coconut oil. Then, I added some zucchini because our garden is exploding with it. Then, I also lowered the sugar by a lot! And then, instead of a high calorie frosting, I just sprinkled the top with cinnamon sugar! I’m SO thrilled with the result! This healthy version of a carrot cake is definitely one I’ll be remaking again and again!
The final cake was pretty small. I baked it in an 8 inch round cake pan and then sliced it into 8 slices. The final slice wasn’t very big, but it was quite filling. Each slice ended up having 154 calories, 2 grams of protein, 20 g of carbs, and 7 grams of fat.
This healthy carrot cake would even make some delicious muffins! Next time, I’ll definitely try that.
Hi! I’m Amy, creator and owner of Heath Beet. I share low calorie recipes and portion control hacks to get you eating healthier, feel lighter, and satisfied with less food, to make weight loss finally possible! (Read all about me and my health journey here!)