The Best Healthy Bundt Carrot Cake

With Easter just around the corner, carrot cake is one of the most delicious desserts to serve. It has such a harmonious combination of flavors and textures provided by the cinnamon, crunchy walnuts and silky smooth frosting. In addition, It is full of ingredients with nutritional value. I made few swaps to prepare a healthy version without any compromise on taste. Finally, I perfected the cake with a light cream cheese frosting and whole walnuts.

Print Recipe

The Best Healthy Bundt Carrot Cake

Prep Time20 minutes mins

Cook Time35 minutes mins

Chill Time30 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Servings: 12 slices

Calories: 267kcal

Author: Maria

Equipment

• Oven

Ingredients

The Carrot Cake

• 2 cup Whole wheat flour
• 2 cup Carrots grated
• ½ cup Brown sugar
• 1 cup Walnuts chopped
• 3 Eggs
• ¼ cup Coconut oil
• ½ – ¾ cup Skimmed milk
• 2 tsp Baking powder
• 2 tsp Cinnamon
• ¼ tsp Nutmeg
• Vanilla
• Salt

Cream Cheese Frosting

• 120 g Light Cream Cheese
• 1 tbsp Nonfat Greek yogurt
• ⅓ cup Powdered fructose sugar

Decoration

• Whole walnuts

Instructions

Preparing the Cake

• Preheat oven to 200C.

  Prepare your ingredients.
  
• Start by whisking the sugar and coconut oil together.
  
• Add in the eggs and vanilla. Whisk again.
  
• Add 1/2 cup milk and whisk again. Then add in all the dry ingredients: flour, carrots, baking powder, cinnamon, salt. Mix together.

  You may need to add extra milk, if the batter is too dense.
  
• Stir in the chopped walnuts.
  
• Pour cake batter into a greased bundt pan.

  Bake for about 30 minutes.  
  

Preparing the Cream Cheese Frosting

• Meanwhile in a bowl, add the cream cheese, Greek yogurt and powdered sugar.
  
• Beat with a handheld mixer until smooth, about 1 minute.

  Chill covered until ready to frost cake.
  

Assembling and Frosting

• The cake is ready, when a wooden pick inserted in center comes out clean.

  Let the cake cool slightly in the pan until the top feels firm.
  
• Afterwards, turn the cake out onto a cooling rack to completely cool.

  Split cooled cake in half horizontally. Spread with half frosting. Top with remaining half of cake. Pipe remaining frosting on top of cake. Then decorate with whole walnuts.
  
• Place the cake in the fridge for 15 minutes, till the frosting is set.

  Serve and enjoy!
  

Notes

The calories per serving without frosting is 226Kcal