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One-Bowl Healthy Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf (about 8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This one-bowl healthy carrot cake offers a moist, flavorful loaf made with wholesome ingredients like oat flour, grated carrots, and optional pineapple chunks for added moisture and sweetness. Sweetened with monk fruit or cane sugar and topped with a creamy, lightly sweetened cream cheese frosting, it’s a delightful treat perfect for breakfast or dessert, while keeping refined sugars lower and including nutritious nuts and fruits.

Ingredients

Wet Ingredients

  • 2 Eggs
  • 1/3 Cup Monk Fruit Sweetener or Cane Sugar
  • 1/2 Cup Avocado Oil (or substitute melted coconut oil)
  • 2 Teaspoons Vanilla Extract
  • 3/4 Cup Milk of Choice

Dry Ingredients

  • 1 1/2 Cups Oat Flour (or substitute all-purpose flour or gluten-free flour)
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Nutmeg

Mix-ins

  • 3 Carrots (grated)
  • 1/2 Cup Chopped Walnuts
  • 1/2 Cup Raisins
  • 1/2 Cup Canned Pineapple Chunks (drained and liquid pressed out; optional but highly recommended)

Frosting

  • 1 4 Ounce Package Cream Cheese (softened to room temperature)
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Powdered Monk Fruit or Powdered Sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature before baking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, monk fruit sweetener or cane sugar, avocado oil, vanilla extract, and milk until fully combined and smooth.
  3. Add Carrots and Dry Ingredients: Grate the carrots directly into the bowl, then add oat flour, baking powder, baking soda, cinnamon, and nutmeg. Gently fold until the batter is evenly mixed.
  4. Incorporate Mix-ins: Stir in the chopped walnuts, raisins, and, if using, the drained pineapple chunks to distribute them evenly throughout the batter.
  5. Transfer and Bake: Pour the batter into a greased loaf pan, smoothing the top. Place in the oven and bake for approximately 40 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
  6. Prepare Frosting: While the loaf cools, combine softened cream cheese, vanilla extract, and powdered monk fruit sweetener or powdered sugar in a bowl. Use a hand mixer to beat until smooth and creamy.
  7. Slice and Serve: Once the carrot cake loaf has cooled completely, spread the cream cheese frosting evenly over the top. Slice and enjoy immediately, or store leftovers refrigerated for up to one week.

Notes

  • To make the cake gluten-free, use gluten-free oat flour or substitute with any gluten-free flour blend.
  • Draining the canned pineapple well is important to keep the batter from becoming too wet.
  • Avocado oil can be substituted with melted coconut oil for a different healthy fat profile.
  • Monk fruit sweetener is a great low-calorie alternative to cane sugar but can be swapped according to preference.
  • Store leftovers in an airtight container in the refrigerator to keep the frosting fresh for up to one week.

Find it online: https://yumbara.com/one-bowl-healthy-carrot-cake-recipe/