Healthy Carrot Bundt Cake
You are going to love how easy this recipe is. No grating carrots or peeling apples. A moist and delicious healthy carrot bundt cake that looks beautiful for company and easy enough for a weeknight dessert. There is a secret to making a carrot cake without having to use any carrots. I bet you’ll be surprised when you see what I used in the recipe in place of grated carrots.
The star of this delicious and healthy carrot bundt cake is….baby food carrots!
The pureed carrots and baby food applesauce give so much moisture and taste to this amazing cake recipe. A winner of a cake for sure.
The cake presents very well and it would be a great option for a buffet dessert bar or to shine as the main dessert. Also, it’s a nice dessert to bring along to a potluck dinner for the dessert table.
No one will know that this cake is made with healthier ingredients…
That’s right! The cake comes out so moist and flavorful, no one would even suspect that there’s healthy ingredients that make up this wonderful cake.
You’ll surprise everyone if you tell them!
Healthy Carrot Bundt Cake
Yields: 12 to 14 pieces
Ingredients:
- four- 4 oz jars baby carrots
- One- 4 oz jar baby applesauce
- 1 tablespoon orange zest
- 2 large eggs
- 2 egg whites
- 2 tablespoons mild oil of choice avocado or melted and cooled coconut oil, I used refined for no coconut flavor
- 1- 8 oz can crushed pineapple, drained very well (save the juice for later)
- 1 tablespoon of the reserved pineapple juice
- 2 cups all purpose flour or use gluten free 1to1 flour, or oat flour, you can mix the flours too
- 3/4 cup plus 2 tablespoons coconut sugar, or sugar of your choice
- 3/4 teaspoon salt, I used fine sea salt
- 2 teaspoons vanilla extract, this is the one I use for all my dessert recipes
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
Icing:
- 8 oz cream cheese, softened at room temp, I used reduced fat cream cheese for this recipe
- 3/4 cup marshmallow fluff, you can leave this out
- 3/4 – 1 cup powdered sugar, sifted, you can use a powdered sugar free substitute like this one one made with allulose and monk fruit.
- 3/4 teaspoon vanilla extract ,this is the one I use for all my dessert recipes
- 1-2 tablespoons milk of choice, non dairy works too
- 1 tablespoon pineapple juice, optional
- orange zest to your liking for garnish, this is optional
Directions:
-
- Preheat oven to 350 degrees. Have a Bundt pan ready and sprayed with cooking spray.
- In a large mixing bowl combine the following with a rubber spatula: carrots, applesauce, eggs, pineapple, juice, vanilla, sugar, zest, and cinnamon.
- Add the dry ingredients and mix completely until well combined. Let batter rest for 5 minutes.
- Pour batter into baking pan and try to make sure it’s even all around.
- Bake for about 45-55 minutes. Turn pan around after 25 minutes for even baking. Take the cake out after 45 minutes and check with a toothpick or wooden skewer. It should come out clean or with dry crumbs.
- Let cool in the pan on a cooling rack while you are getting the frosting ready. Remove cake from pan after 30 minutes and let cool completely on the cooling rack until ready to drizzle the icing.
For the icing:
- In a large mixing bowl add the cream cheese, marshmallow cream (spray the measuring cup with cooking spray for easy removal). Mix with a hand held electric mixer on medium speed.
- Add the vanilla extract. Slowly add the powdered sugar along with 1 tbsp of milk. After all the sugar is in, add the second tbsp of milk (if needed) and the pineapple juice. After, use a rubber spatula to mix the frosting. Set aside.
- When cake is cooled, slide over onto a serving plate. Drizzle the icing over the cake and garnish with the orange zest, this is optional.
Before leaving, check out a few more delicious cake recipes…
Healthy Carrot Bundt Cake
You are going to love how easy this recipe is. No grating carrots or peeling apples. A moist and delicious healthy carrot bundt cake that looks beautiful for company and easy enough for a weeknight dessert. There is a secret to making a carrot cake without having to use any carrots. I bet you’ll be surprised when you see what I used in the recipe in place of grated carrots.
Ingredients
- 4 4 ounce jars baby carrots
- 1 4 ounce jars baby applesauce
- 2 large eggs
- 2 egg whites
- 2 tbsp mild oil of choice avocado or melted and cooled coconut oil, I used refined for no coconut flavor
- 1 8 ounce can crushed pineapple, drained very well (save the juice for later)
- 1 tbsp reserved pineapple juice
- 2 cups all purpose flour or use gluten free 1to1 flour, or oat flour, you can mix the flours too
- 1 cup coconut sugar, or sugar of choice
- 3/4 tsp salt, I used fine sea salt
- 2 tsp vanilla extract, this is the one I use for all my dessert recipes
- 1 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp orange zest, optional for decoration
Icing
- 8 ounces cream cheese, softened at room temp, I used reduced fat cream cheese for this recipe
- 3/4 cup marshmallow fluff, you can leave this out
- 3/4 - 1 cup powdered sugar, sifted, you can use a powdered sugar free substitute like this one one made with allulose and monk fruit.
- 3/4 tsp vanilla extract ,this is the one I use for all my dessert recipes
- 1-2 tbsp milk of choice, non dairy works too
- orange zest to your liking for garnish, this is optional
Instructions
-
1.Preheat oven to 350 degrees. Have a Bundt pan ready and sprayed with cooking spray.
2.In a large mixing bowl combine the following with a rubber spatula: carrots, applesauce, eggs, pineapple, juice, vanilla, sugar, zest, and cinnamon.
3. Add the dry ingredients and mix completely until well combined. Let batter rest for 5 minutes.
4. Pour batter into baking pan and try to make sure it’s even all around.
5. Bake for about 45-55 minutes. Turn pan around after 25 minutes for even baking. Take the cake out after 45 minutes and check with a toothpick or wooden skewer. It should come out clean or with dry crumbs.
6.Let cool in the pan on a cooling rack while you are getting the frosting ready.
For Icing
-
1.In a large mixing bowl add the cream cheese, marshmallow cream (spray the measuring cup with cooking spray for easy removal). Mix with a hand held electric mixer on medium speed.
2. Add the vanilla extract. Slowly add the powdered sugar along with 1 tbsp of milk. After all the sugar is in, add the second tbsp of milk if needed.
3.After, use a rubber spatula to mix the frosting. Set aside. Use a plate to invert the cake and remove from bundt pan. Drizzle the icing over the cake and garnish with the orange zest. Enjoy!
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Bye for now…
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