Description
A cozy carrot cake made with pantry staples, using applesauce and whole wheat flour for a lighter, healthier version without sacrificing flavor.
Ingredients
Cake Ingredients
- 2 cups grated carrots (Measure after grating; use a medium grater.)
- 1 cup whole wheat flour (Can substitute with all-purpose flour, texture will vary.)
- 1/2 cup unsweetened applesauce (Can replace with mashed ripe banana.)
- 1/4 cup honey or maple syrup (Provides gentle sweetness.)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Frosting Ingredients
- 1 cup ricotta cheese (Use room temperature for a smoother texture.)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix grated carrots, applesauce, and honey.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Frosting
- Once the cake cools, mix ricotta cheese and vanilla extract until smooth.
- Frost the cake with the ricotta mixture and serve.
Notes
Store leftovers in the fridge for up to four days. Cover the cake with plastic wrap or place it in an airtight container. Can freeze slices for up to two months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Cuisine: American