A slightly healthified carrot cake that still satisfies your cake craving
When I was younger, every Sunday my family had lunch with my grandmother. One of the places we went had a dessert bar with lots of different cakes. For some reason, the carrot cake always stuck out to me. How could a vegetable be so tasty? I was also in awe of the cute frosted carrots on top of the cake.
For some reason I never made my own carrot cake. Something about it was a mystery to me. One day I came across this delicious recipe. It’s not your traditional carrot cake, but still uber delicious. Every spring I yearn for the day I make that recipe.
This year I decided to try my own recipe. I was going for more of a sturdy bar, but instead came out with a delicious moist cake. I added in some oat and whole wheat flour for a sweet, yet slightly healthier carrot treat.
- Cake:
- ¼ cup rolled oats, ground
- ¼ cup whole wheat flour
- 1 cup all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups shredded carrots, about 4 carrots
- ¼ cup almond milk
- ¼ cup canola oil
- ½ cup shredded coconut
- Icing:
- ½ cup powdered sugar
- 1 tbsp almond milk
- ¼ tsp vanilla extract
- Preheat oven to 350 degrees.
- Grease an 11 x 7 inch pan
- Shred carrots in food processor.
- Pulse oats in food processor.
- Combine oat flour, whole wheat flour, all purpose flour, sugar, brown sugar, baking soda, baking powder and cinnamon in large bowl. Once combined, fold in shredded carrots.
- Mix in canola oil and almond milk. Fold in shredded coconut.
- Spread in prepared pan.
- Bake for 35 minutes or until toothpick inserted in center comes out clean.
- Cool at least 30 minutes.
- Prepare icing by stirring together powdered sugar, almond milk and vanilla extract. Once combined, drizzle over slices of cut cake. Allow to set, if desired.
I was just thinking about making something similar to these the other day. Will definitely need to try them, I love carrot cake!
Me too, Ashley! Let me know if you try them or another version. There can never be too much carrot cake 😉
Those cake bars look fantastic! I’m seriously in love!
Thank you, Jocelyn!
I love your healthier version! This looks fabulous. 🙂
Thanks Tina!
Yum, Megan! I’m definitely on a carrot cake kick lately…these look delicious! I love the idea of those flavors in a healthier snack cake, and I know my kids would love this. Thanks for sharing!
Thanks Samantha! I’m thinking carrot, carrot, carrot these days 😉
Definitely on a carrot cake fix too! I’ve made two in the past week!
These bars look so delicious!
Thank you, Graham! You can never have too much carrot 🙂
These bars look absolutely delicious! Love carrot cake in all forms. Thanks for sharing!
Thank you!! I think I could eat carrot cake all day long 😉
I love carrot cake and this bar form is amazing.
Thank you, Zainab!
It looks yummy. I can’t resist a carrot cake but i’m not keen on lots of frosting so I love the fact that this cake just has a drizzle on instead of a thick layer.
Thank you, Corina! I wanted to keep the cake a little lighter. If you’d prefer to omit the drizzle, it would still be delicious. I’m so glad you stopped by 🙂
We are on the same page with carrot cake!! Your bars look amazing, and I love that you healthified them. I could definitely use some healthier recipes now that winter is almost over!
I can’t get enough carrot cake! Thanks so much for visiting, Cate!
This looks like the perfect cake to satisfy my cakey cravings, I adore carrot cake and love it iced or un iced. Stop by and link up with us at Sweet and Savoury Sunday, I’m sure everyone will love the look of this cake the way I do. Have a great day Megan 🙂
Thank you, Laura! I’m headed to the link party now 🙂
I always crave carrot cake around this time of year! I love the icing drizzle on yours! 🙂 It looks fantastically moist!
Thank you, Jocelyn! I crave carrot cake year round 😉