It's Carrot Cake Season! I'm not sure about you, but as the weather warms, my dessert appetites shift from chocolate to lighter, brighter foods.
This move works well for me because carrot cake is Jack's all-time favorite dessert, which we bake every year for his birthday in April.
You may find our favorite healthy carrot cake recipe below. It's based on my mother's recipe, and it contains her secret ingredient: apple sauce.
It replaces part of the oil and sugar in a typical carrot cake recipe while maintaining the same flavor.This healthful carrot cake is soft and tender, and the cinnamon, nutmeg,
and vanilla add a warm, spiced flavor. The tangy cream cheese icing puts it over the top!
If you're searching for a simple, tasty dessert for Easter, Mother's Day, or any other occasion, I hope you'll try this healthy carrot cake recipe. We've cooked it and loved it multiple times, and I believe you will as well.
Carrots, of course. They make the cake very moist and soft. Whole wheat pastry flour is a healthier alternative to all-purpose flour. If you don't have whole wheat pastry flour, use a 50/50 mixture of all-purpose and ordinary whole wheat flour.
Baking powder, baking soda, and eggs all make the cake rise. Maple syrup - Rather than using brown sugar or plain granulated sugar, I sweeten this cake using pure maple syrup.