Healthy Carrot Cake Recipe2013-08-04
- Servings : 18
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
If you’re looking for a sugar-free, butter-free and guilt-free, healthy carrot cake recipe that has less fat, more protein and fewer calories than normal, then you’ve come to the right place! I love carrot cake and honestly think that this is my favourite healthy dessert/snack on my blog so far!
One of the main ingredients that I use is Quark, which is a virtually fat-free cream cheese and makes this recipe lower in fat and higher in protein than regular carrot cake! You can find quark next to the cream cheese down the chiller aisle of supermarkets.
You can use sugar in this recipe if you want (and it works out at only 6g of sugar per slice or per bun) or you can swap it for Sukrin Gold (a calorie free sugar replacement) or Xylitol. Both of these sugar replacements actively promote healthy teeth and can be used in cooking exactly as sugar (weight for weight and volume for volume) and I regularly use them both in muffin and cake recipes (such as my healthy pumpkin muffins!).
I’ve also given you two options for how much oil to use – you can either use 125ml of oil or swap it for 100g of 100% apple puree (I use the fruit puree from the baby aisle and actually used apple and pear this time!) and just 1 tbsp (15ml) of oil. This dramatically reduces the calorie and fat content of the muffins.
The addition of the cinnamon was done after taste testing – my friends clearly love the stuff and so do I – cinnamon can help to balance blood sugar levels so it’s a win win on taste and health! You can omit this though if you don’t like it!
P.S. To put the calories of this recipe into perspective, a small piece of carrot cake from a coffee shop (mentioning no names..) could set you back a whopping 580Kcal.. you could eat almost FOUR of my muffins for that (!!).
- 250g spelt* (or Wholemeal) flour
- 250g quark
- 125g Sukrin**, xylitol or muscovado sugar
- 100g apple puree & 15ml veg oil (or just 125ml oil)
- 2 eggs
- 100g-150g raisins/sultanas - optional
- 3 medium grated carrots (~300g)
- 50g desiccated coconut (unsweetened) - and extra for sprinkling!
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla & 1 tsp cinnamon
- pinch of salt
- Topping: 250g quark & 3 sachets (33g) low calorie white hot chocolate powder or sukrin icing sugar***
*You can buy spelt flour from most supermarkets or health food shops.
***To make a more indulgent topping simply mix 300g icing sugar with 100g unsalted butter, 50g of quark and 1 tbsp of honey.
Preheat your oven to 180C (160C fan) or gas mark 4
Whisk together the sukrin/xylitol/sugar and oil (and apple puree if using), before adding the eggs and quark
Then stir in the spelt flour, baking powder, bicarb soda, salt, vanilla and cinnamon
Mix well before adding the raisins, carrots and desiccated coconut (this requires a bit of effort to stir in!)
Divide between 18 muffin small cases* or 1 lined or silicone cake tray
Bake in the oven on the middle shelf for 30-40 minutes until golden and a wooden skewer/tooth pick comes out clean when inserted into the middle of the cake/muffins
Whilst the muffins are baking/cooling prepare your topping - simple mix or whisk the ingredients/quark and hot chocolate or sukrin icing sugar together and spoon onto the muffins once cooled
Sprinkle the muffins with desiccated coconut or cinnamon and serve!
*I use silicone muffin cases which means that the mixture never sticks – a must when using less fat/oil than usual, or when using oats.
And what’s the best thing about recipe developing?! .. The taste testing of course!! 🙂
P.S Yes these muffins can be frozen! I personally though would freeze them before adding the quark topping!
*Carrot cake topped with MyProtein Vanilla Whey and quark topping!
*This blog post contains affiliate links. Please read my disclaimer page for more information.
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This information is per serving.