Healthy Carrot Cake with Ricotta Frosting (Print Version)
Healthy carrot cake made lighter with whole wheat flour and a tangy ricotta frosting. A delicious, guilt-free dessert for any occasion.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wholesome Cake Foundation
01 -
1 1/2 cups whole wheat pastry flour
02 -
1 tsp baking soda
03 -
1/2 tsp baking powder
04 -
1/2 tsp fine sea salt
→ Carrot Cake's Heart & Soul
05 -
3 large eggs
06 -
1/2 cup unsweetened applesauce
07 -
1/4 cup light olive oil
08 -
1/2 cup pure maple syrup
09 -
2 tsp vanilla extract
10 -
3 cups finely shredded carrots
11 -
1 1/2 tsp ground cinnamon
12 -
1/2 tsp ground nutmeg
13 -
1/2 tsp ground ginger
14 -
1/2 cup chopped walnuts
→ Velvety Ricotta Cloud
15 -
1 1/2 cups part-skim ricotta cheese, well-drained
16 -
1/2 cup powdered erythritol
17 -
1 tsp vanilla extract
18 -
1 tsp lemon zest
# Instructions:
01 -
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Ensure your 1 1/2 cups part-skim ricotta cheese is well-drained for the frosting later. This initial prep is key for a perfect Healthy Classic Carrot Cake with Ricotta Frosting.
02 -
In a large bowl, whisk together 1 1/2 cups whole wheat pastry flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp fine sea salt. Set aside.
03 -
In a separate medium bowl, whisk 3 large eggs, 1/2 cup unsweetened applesauce, 1/4 cup light olive oil, 1/2 cup pure maple syrup, and 2 tsp vanilla extract until well combined.
04 -
Pour the wet mixture into the dry ingredients, stirring until just combined. Fold in 3 cups finely shredded carrots, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/2 cup chopped walnuts. Do not overmix.
05 -
Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the Healthy Classic Carrot Cake with Ricotta Frosting cool in the pan for 10 minutes before inverting onto a wire rack.
06 -
While the cake cools completely, prepare the frosting. In a medium bowl, combine the well-drained 1 1/2 cups part-skim ricotta cheese, 1/2 cup powdered erythritol, 1 tsp vanilla extract, and 1 tsp lemon zest. Whisk until smooth and creamy.
07 -
Once the cake is completely cool, spread the Velvety Ricotta Cloud frosting evenly over the top. Slice and serve your delicious Healthy Classic Carrot Cake with Ricotta Frosting.
# Notes:
01 -
Store leftover cake covered in the refrigerator for up to 3-4 days due to the ricotta frosting.
02 -
For extra texture, you can add 1/2 cup of raisins or dried cranberries along with the walnuts.
03 -
Ensure your ricotta is very well-drained (you can press it through a cheesecloth) to prevent a watery frosting.
04 -
Garnish with a sprinkle of extra cinnamon or a few chopped walnuts before serving for an elegant touch.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowls
03 -
whisk
04 -
rubber spatula
05 -
measuring cups and spoons
06 -
box grater
07 -
electric mixer
08 -
wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 240 kcal
Total Fat: 12 g
Total Carbohydrate: 30 g
Protein: 8 g