Best 11 A Healthy Carrot Cake Recipe For Memorial Day Recipes

HEALTHIER CARROT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

HEALTHY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
• In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.
• With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
• Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark-if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.
• Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract (if using), and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1 to 2 minutes until well combined.
• Spread the frosting evenly over top of the cooled cake. Sprinkle with toasted nuts and serve.

HEALTHY CARROT CAKE

Steps:

• 1. Preheat oven 350 F. Place 2, round, 9 inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil. (See Note 3) 2. In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth. 3. Next, shift in spices and flour. Add in pink salt. Mix gently until well incorporated 4. Lastly, fold in shredded carrots and baking soda. 5. Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs. 6. Let cool completely. Make the icing by combining all icing ingredients in a medium bowl or stand mixer and beating until smooth. 7. Frost cake, adding a layer of icing in between cakes. Decorate with chopped walnut, pecans, or ground cinnamon!

HEALTHY CARROT CAKE

Steps:

• Preheat oven to 350.
• Coat a 9X13 pan with spray and dust lightly with flour.
• Tap out the excess flour.
• Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
• Set aside.
• Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
• Add the carrots and beat for 1 minute.
• Add the buttermilk, pineapple and raisins and beat again.
• Add the flour mixture and beat until well mixed.
• Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Cool the cake in the pan set on a wire rack.
• Frost, if desired, when completely cool.
• Store the cake in the pan in the refrigerator.
• To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
• Reduce the speed to medium-low and add the milk, a tsp.
• at a time until the frosting is at spreading consistency.
• Spread the frosting on the cooled, uncut cake.

A HEALTHY CARROT CAKE RECIPE FOR MEMORIAL DAY

Steps:

• In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
• In a separate bowl, mix together eggs, agave and oil.
• Stir carrots, raisins and walnuts into wet ingredients.
• Stir wet ingredients into dry.
• Place batter into 2 well greased, round 9 Inch cake pans.
• Bake at 325 degrees for 35 minutes.
• Cool to room temperature and spread with coconut frosting.
• Serve.

HEALTHY CARROT CAKE

Steps:

• Combine all the cake ingredients together and mix till well blended. Bake at 350° for 50 minutes in 9x13-inch greased baking pan that has been sprayed with Pam or other light oil.
• For the frosting I combine all ingredients in the food processor, or you could blend by hand.

A MEMORIAL DAY CARROT CAKE RECIPE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Generously grease 2 9-inch round cake pans.
• Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
• Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
• Stir carrots, raisins, and walnuts into the egg mixture.
• Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MY HEALTHY MOIST TROPICAL CARROT CAKE

Steps:

• For cake:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
• Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs and egg whites (beaten) 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
• Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

DELICIOUSLY HEALTHY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl. Add yogurt, carrot pulp, milk, maple syrup, apple pulp, dates, and egg. Mix with a wooden spoon until batter is blended and thick.
• Spread batter in the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

A MEMORIAL DAY CARROT CAKE RECIPE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Generously grease 2 9-inch round cake pans.
• Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
• Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
• Stir carrots, raisins, and walnuts into the egg mixture.
• Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY CARROT CAKE

Steps:

• Preheat oven to 400 degrees. Spray a 8 inch square cake pan with vegetable cooking spray. Set aside. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg. Mix well.
• In a large bowl, using an electric mixer set on medium speed, beat honey, yogurt, oil, egg whites, egg, and vanilla until blended. Fold in carrot. At low speed, beat in flour mixture until smooth. Pour batter into prepared pan.
• Bake until a toothpick inserted in center comes out clean, about 30 minutes. Place pan on a wire rack to cool slightly. Turn out onto rack and cool completely.
• To prepare frosting, at low speed, beat cream cheese, sugar and vanilla until smooth. Spread frosting on top of cake. Garnish with nuts.