Healthy carrot cake

Is anyone else a big carrot cake fan?? It’s one of my favorites… with walnuts and cream cheese frosting, pineapple, BUT hold the raisins. Blehhhh.

I tweaked a recipe from this source, and I really loved the outcome!!

Carrot cake ingredients:

  • 1 cup whole wheat pastry flour
  • 2/3 cup (2 level scoops) protein powder… I used IsaLean vanilla (great texture!)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup coconut oil melted and cooled slightly (measure when solid)
  • 2/3 cup honey or agave
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups finely grated carrots
  • 1/3 cup chopped walnuts (I omitted #becausekids, but I’d love them!)
  • 1/2 cup crushed pineapple drained


  1. Preheat oven to 350°F. Spray 9×9 pan with Pam.
  2. In a large bowl combine flour, baking soda, salt, and cinnamon.
  3. In a separate bowl combine coconut oil, honey, applesauce, eggs, and vanilla extract. Whisk vigorously to combine. Add the wet ingredients to the dry ingredients and stir until the mixture is combined, being careful not to over mix. Add carrots, walnuts, and pineapple and stir until combined, again being careful not to over mix (that could lead to the cake being tough).
  4. Pour the batter in the prepared pan. Bake for approximately 25-30 minutes, until the top springs back when you touch it, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool completely.



You can’t forget the frosting!!

So carrot cake to me, MUST have cream cheese frosting, but I didn’t have any cream cheese!! So I improvised. I’m no baker, but I’ve made a lot of frosting in my day, and I don’t use a recipe, I go by TASTE. So I’m afraid you’re gonna have to do the same 😉 And you’re gonna taste a decent amount of frosting to get it right. You are welcome.

What I had and estimations on measuring….

Kerrygold butter (maybe 1/4 cup),

powdered stevia (1/4 cup)

powdered sugar (as much needed to thicken, and be sweet enough),

vanilla (1 tsp),

nonfat plain Greek yogurt (1/4 cup),

IsaLean shake (1/2 scoop)

Add almond milk as needed, to desired consistency
Surprisingly, it turned out amazing! And with the hint of yogurt, it tasted more like a sour cream frosting which is just about as good as cream cheese. I’ll have to play around with it some more and come up with a solid recipe, and perhaps with even better macros 😉

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