Go Back
Print

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.

Course Dessert, Snack
Cuisine American, Southern
Keyword applesauce cake, bundt cake, cake, carrot cake, Carrots, healthy, healthy cake recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12 slices

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. 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. 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!