Do you want to prepare a delicious, healthy carrot cake quickly and easily? Try the simple and easy recipe here!
The recipe is suitable for vegetarians and can also be made vegan .
Healthy carrot cake is a low-calorie cake
The healthy carrot cake is generally a low-calorie cake . The carrots in the carrot cake naturally give it a healthy touch. But of course that alone doesn’t make the carrot cake so low in calories . How sugar is used is important.
The low-calorie carrot cake has only 164 kcal. The ingredients of the carrot cake are proteins with 7g kcal, fat 11g kcal and carbohydrates 11g kcal. If you use the usual industrial sugar, the sugar content is 24% 6g kcal. However , if you want to make the low-calorie carrot cake low-calorie , I recommend using Xucker as suggested in this recipe.
Healthy carrot cake without sugar
A cake without sugar may seem misused to you. In fact, of course, no cake can be baked without sugar, because sugar is found in the carrots alone.
But you can work without adding refined table sugar.
The trend towards alternative sweeteners is a mixture of a desire to eat and enjoy more consciously and healthily, and to unburden the metabolism for which the sugar levels of our time provide an unprecedented feast.
The fact is: avoiding refined table sugar has no meaning for the desire to lose weight or to live a balanced diet. However, the myth persists that refined table sugar is said to be very unhealthy.
Nevertheless, consciously replacing the sweetener is a good way to deal with the topic of nutrition and to enjoy cake more consciously.
In addition, the sweeteners like to give the cake an exciting taste of its own and thus provide variety.
As a sugar substitute for a carrot cake you can use:
- sugar beet syrup
What would be better suited for carrot cake! But beware: sugar beet syrup gives the dough a darker colour. Keep that in mind when checking the browning of the cake!
Replace the sugar in the ratio 80 g sugar beet syrup = 100 g sugar
- agave syrup or honey
The two classics among the alternative sweeteners and are therefore now available in most supermarkets.
Agave nectar should not be used too much because it makes the cake very sticky. You should therefore combine it with a second substitute product or adjust the baking time and temperature accordingly: Bake longer at a lower heat and keep a close eye on the progress.
The ratio is also 80 g agave syrup/honey = 100 g sugar
- maple syrup
Maple syrup is a delicious substitute, especially for the American version. If you decide to use it, you should avoid using cinnamon, as it tastes a bit off. Instead, you can use a small pinch of gingerbread spice or do without it altogether.
Since the syrup is a bit thinner, you should add a few more spoonfuls of flour.
In autumn I recommend the baked apple version: replace the sugar with maple syrup and mix 2 diced apples and 100 g marzipan flakes into the dough.
The same applies here: 80 g maple syrup = 100 g sugar
Bananas give the cake their own flavor very intensely, but this can be very charming. However, it makes sense to cover the cake with chocolate as a glaze.
Replace the sugar roughly 1:1 with bananas, but you can add a little more banana.
- dried fruit
Dried fruit crushed or in small pieces give a great sweetness and an individual taste to the cake.
You can replace the sugar 1:1.
Caution: Some dried fruits have a laxative effect in such large doses. Inform yourself in advance or combine them with another sweetener such as agave syrup.
I generally use Xucker in my dishes very often. This Xucker can also be exchanged 1:1 with normal industrial sugar.
What is Xucker?
The well-known Xucker is a sugar substitute made from corn. This has 50% fewer calories than conventional industrial sugar. Since you can use it 1:1 like industrial sugar, it makes baking the low-calorie carrot cake all the easier. If you fancy a healthy carrot cake with few calories , then this variant is just the thing!
Origin of the healthy carrot cake and its history
The healthy carrot cake originally comes from Switzerland. The carrots were already used in the Middle Ages to make confectionery because they have a very high sugar content. The carrot cake was already made in the
It’s amazing how many countries are credited with inventing the healthy carrot cake.
Americans consider their carrot cake to be a product of the 20th century’s rising health consciousness. The English see the reason for the invention in the lack of sugar during the Second World War, when housewives used carrots as a natural sweetener.
Switzerland, on the other hand, has the oldest records for the carrot cake and should therefore be declared the winner. As early as 1892, it has been proven that it was taught as a recipe in a home economics school. The area: The canton of Aargau, appropriately teasingly called Rübliland.
There is also disagreement about the why of the invention, apart from good taste.
The theory persists that bakeries feared that their customers would distance themselves from cream cakes and glazed pastries with the increasing knowledge of calories and healthy eating. With the carrot cake, they wanted to give their products a healthy look.
The concern was unfounded, because sweet cake has never gone out of style. Nevertheless, the supposedly healthy carrot cake was a success story and still is today.
Recipe for a classic carrot cake
For the dough:
- 375 grams of carrots
- 250 g flour
- 2 teaspoons of baking soda
- 250 grams of sugar
- 1 tsp cinnamon
- 250ml butter
- 4 eggs
- 200 g almonds (ground)
For the glaze:
- 250g powdered sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 12 marzipan carrots
Preparation of the cake:
- Mix butter, sugar and eggs to a foamy mass. Grate and add the carrots.
- Mix flour, baking powder, cinnamon and almonds together.
- Add the butter mixture and mix everything together.
- Grease a 26 cm springform pan and pour into the batter. Bake at 180 degrees top/bottom heat for 40-50 minutes. Due to the juiciness of the carrots, the result depends heavily on the oven, so adjust the baking time accordingly using the skewer test and experience.
Explanation: During the chopstick test, a skewer is stuck into the cake to determine whether it is fully baked. As long as there are still crumbs on the wooden skewer, the inside of the cake is not ready.
Using a whisk, mix the icing sugar with the water and lemon juice. By adding more liquid or more powdered sugar, you can thin or thicken the icing as needed.
Pour the icing over the cake and arrange the carrot decoration immediately. The glaze is dry after 15 minutes.
Variants of other countries of the healthy carrot cake
The carrot cake in the USA boasts a creamy frosting, which is usually decorated with walnuts.
- 300 grams of cream cheese
- 120 grams of butter
- 1 packet of vanilla sugar
- 120g powdered sugar
- 50 g chopped walnuts
Mix cream cheese, butter and vanilla sugar with a hand mixer. Fold in the powdered sugar. Then spread the cream all over the cake and decorate the top with chopped walnuts.
In Germany, the carrot cake is also decorated with small fondant or marzipan carrots, but the cake is covered with a chocolate glaze and baked with grated hazelnuts instead of almonds.
The Worteltaart not only has grated carrots in the batter, but also chopped walnuts. The frosting is similar to the American variant.
Healthy carrot cake in the Thermomix
The Thermomix offers the undeniable advantage that you no longer have to grate the carrots by hand and you can get by with fewer bowls.
Therefore proceed as follows:
- Process the carrots for 10 seconds on the chopping setting, level 5. Pour into a bowl and set aside. The mixing bowl does not need to be rinsed
- Place the butter and sugar in the bowl and mix on Speed 2 for 2 minutes. Add the eggs one at a time and continue beating on speed 3 for 15 seconds at a time.
- Add the flour, baking powder, cinnamon and hazelnut one after the other to the ongoing mixing process and then continue mixing for 1 minute on level 3.
- Now fold in the carrots by hand.
Ingredients for our carrot cake
- 100g carrots (2 large carrots)
- Juice and zest of half an orange
- 2 eggs
- 100g sugar
- 1/2 tsp cinnamon
- 100g ground almonds
- 60g wholemeal flour
- 1 teaspoon baking powder
- 1 pinch of salt
- Breadcrumbs and butter for the mold
Healthy carrot cake – a juicy highlight of the Easter season.
Such a simple home recipe with a great success story: healthy carrot cake is particularly suitable as a cake for birthday children to take to school . The taste is subtle enough that virtually every child will like it, and the consistency is neither too sticky nor too juicy for children’s fingers.
But the healthy carrot cake has also established itself as a cake for everyone in a convivial tea party and even at more demanding family celebrations.
The only argument left is whether to say carrots, turnips, roots or carrots…
The healthy carrot cake is one of the favorite cakes of the Swiss. This is represented in different recipe variations.
A carrot cake is simply a delicious cake . This Swiss cake is extremely popular at Easter. But it’s not just great for Easter, it’s also great for days like Christmas, birthdays or children’s birthday parties.
The myth of the healthy carrot cake
Calling a cake healthy is often a dubious proposition. With 250g butter and 250g sugar, the carrot cake is also not a child of sadness.
A carrot cake usually brings 1444 kJ / 345 kcal per piece. At 41g of carbs and 18g of fat, it’s not a hot contender on Weight Watchers.
With a few tricks, however, you can turn it around a bit:
alternatives to butter
Dismissed as hipster hype, the avocado experiences a lot of injustice. While it’s a bit awkward to cut and frustrates the inexperienced very quickly with its level of maturity, it adds much healthier fats to the pie. As a pleasant side effect, it makes the dough airy and fluffy.
The unbeatable argument for avocado: Since the consistency is very similar to butter, the result does not change.
Replacement ratio: 1:1
- Dairy products
Reduced-fat yoghurt or particularly high-protein yoghurt also contributes significantly to the balance of the cake. However, since it’s more runny than butter, a few spoonfuls more flour or grated nuts won’t hurt. Low-fat quark is also a good substitute.
Tip: Beat the sugar and eggs alone and mix the yoghurt or quark with the grated carrots.
Replacement ratio: 1:1
Bananas are surprisingly low in calories compared to butter and they can be a substitute for anything. However, if they are already replacing the sugar in your cake, they should not also replace the butter – otherwise you will end up with banana puree with grated carrots!
Replacement ratio: 1:1
If flour is not substituted for gluten-free cuisine, but to save calories or increase fiber, a wide range of substitute products opens up.
- pureed chickpeas
Since pureed chickpeas themselves bring additional juiciness to the cake, a healthy carrot cake can quickly become too soggy. Therefore, it should be baked longer at a lower heat.
- protein powder
Protein powder instead of flour makes a carrot cake low carb and at the same time a protein bomb: win-win! However, it dries out the cake a bit, so mix some low-fat quark into the powder before you add it to the dough.
It may sound like sacrilege, but no classic topping for carrot cake deserves the addition of healthy.
But there are many recipes for low-calorie frosting, such as reduced-fat cream cheese and pureed fruit!
This is not only delicious, but healthy and colourful! With blueberries, mango or strawberries you not only give the carrot cake an extra portion of vitamins, but also a modern and individual look!
Freeze and preserve healthy carrot cake
The healthy carrot cake keeps very well – apart from the fact that it is far too tasty to stay for a long time.
Because it’s so juicy, it can easily hibernate in the fridge for several days and won’t lose flavor or texture as long as it’s covered in icing. Frosting with cream cheese can allow some moisture to get into the cake.
It can be frozen with sugar or chocolate icing just as easily. Another frosting should be scraped off before freezing and applied fresh after thawing.
The healthy carrot cake keeps frozen for 4 to 6 months. It should be thawed at room temperature.
You can find more tips on the shelf life of cakes here .
Healthy Carrot Cake