Ingredients
Scale
- 2 cups grated carrots 🥕
- 1 cup unsweetened applesauce 🍎
- 2 large eggs 🥚
- 1/3 cup light olive oil 🫒
- 1/3 cup erythritol or granulated monk fruit sweetener 🍬
- 1 tsp vanilla extract 🌿
- 1 cup whole wheat flour or oat flour 🌾
- 1 tsp baking powder 🧁
- 1/2 tsp baking soda 🧁
- 1 1/2 tsp ground cinnamon 🌰
- 1/4 tsp salt 🧂
- 1/3 cup chopped walnuts (optional) 🌰
- 1/2 cup nonfat Greek yogurt (for frosting) 🥣
- 2 tbsp low-fat cream cheese (or extra Greek yogurt) 🧀
- 1 tsp lemon zest (optional) 🍋
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch (20 cm) round cake pan or line with parchment paper.
- In a large bowl, whisk together the applesauce, eggs, olive oil, sweetener, and vanilla until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined—avoid overmixing.
- Fold in the grated carrots and optional walnuts until evenly distributed.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the light frosting, beat Greek yogurt with low-fat cream cheese and lemon zest until smooth. Chill briefly to firm if desired.
- Spread the frosting over the cooled cake, slice into 8 pieces, and serve. Store leftovers refrigerated up to 3 days.