30 CALORIE CARROT CAKE - Low calorie carrot cake recipe
A lot of you were asking a for a low calorie carrot cake so here's my version of it.
It's a 4'' cake and each slice has 30 calories (if divided into 4 pieces). You can double this recipe to make a 8'' cake and each slice would have 40 calories (if divided into 6 pieces)
???? Ingredients
Oat/All purpose flour: 4 tablespoons
Sweetener: 1.5 tablespoons
Brown sugar(optional): 1 teaspoon
Low fat almond milk: 1/4 cup
Unsweetened applesauce or melted butter: 1 tablespoon
Grated carrot: 3 tablespoons
Vanilla essence: A few drops
???? IMPORTANT
Visit my WEBSITE for HUNDREDS OF LOW CALORIE RECIPES IN GRAMS
???? Frosting options
Low fat vanilla greek yogurt
Low fat whipped topping
Light cream cheese
#lowcaloriecarrotcake
#lowcaloriecake
#mylittlecookbook
Healthy Carrot Cake Recipe | Alt-Baking Bootcamp | Well+Good
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This healthy carrot cake recipe is not only super delicious, but it's also easy. It's dairy-free, gluten-free, and low in sugar, making it suitable for most dietary preferences! Cake with added nutritional benefits? Count us in! Be sure to watch and check out the full recipe below! #healthycarrotcakerecipe #altbakingbootcamp #wellandgood
Gluten-Free, Dairy-free Carrot Cake Recipe:
Cake Ingredients:
½ cup coconut oil, room temperature
1 cup quinoa flour
1 cup almond flour (from whole almonds)
1 1/2 tsp baking powder
¼ tsp kosher salt
¼ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup maple syrup
3 large eggs
1 cup grated carrot
¼ cup chopped walnuts
¼ cup golden raisins
Cashew Frosting:
1 cup raw cashews, soaked in hot water 5 min or overnight, drained
⅓ cup coconut milk
3 Tbsp maple syrup
1 lemon, zested
1 tsp apple cider vinegar
1 tsp vanilla extract
¼ tsp kosher salt
Directions:
1. Mix together coconut oil, flours, baking powder, salt, spices in stand mixer with paddle attachment until mixture resembles bread crumbs. Add maple syrup and eggs until mixture is smooth. Stir in carrots, walnuts, raisins.
2. Line 8 spingform pan with paper liner and spray with coconut oil spray, then dust with oat flour on bottom and edges. Shake off excess.
3. Bake at 350F for 40-50 minutes until cake tester comes out clean. Let cool 5 minutes before cutting.
4. For frosting, combine all ingredients in blender and puree until smooth.
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Healthier Carrot Cake Recipe
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A healthier version of carrot cake using applesauce and less sugar than an original version by Pantry Perfection
How to Make Healthier Carrot Cake | EatingWell
Carrot cake can be surprisingly high in fat and calories, but our version contains 40 percent fewer calories and 50 percent less fat than most—without sacrificing any flavor.
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This healthy carrot cake is my go-to spring dessert.
Healthy Carrot Cake
Today, I'm going to show you how to make a delicious and healthy carrot cake that you'll want to enjoy any time of the day!
This recipe is perfect for those who want to indulge in a sweet treat without feeling guilty.
Packed with nutritious ingredients like oat flour, Greek yogurt, and grated carrots, this cake is not only moist and flavorful but also rich in fiber and protein.
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This is why you'll love this oatmeal carrot cake:
It's low-calorie carrot cake you can eat while on a diet!
It's one of the easiest cakes you'll ever make!
It tastes even better after a day or two in the fridge!
It's great for any occasion, birthdays, holidays, and it's great as an everyday cake too!
HEALTHY CARROT CAKE RECIPE
(makes 12 large or 15 small squares)
Ingredients:
1.5 cups ground oats, or oat flour (150g)
1 cup spelt flour (125g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
1/3 cup + 2 tbsp maple syrup (100ml)
1/2 cup unsweetened applesauce (130g)
2 tbsp melted butter
1/2 cup Greek yogurt (125g)
1/2 cup chopped walnuts (65g)
2 cups grated carrots (250g)
1.5 cups Greek yogurt, strained (375g)
1 cup heavy cream (240ml)
3 tbsp honey
1 tsp vanilla extract
NUTRITIONAL INFO (per large square):
255 calories, fat 11.8g, carb 28.1g, protein 10.4g
Preparation:
Preheat the oven to 350F (180C). Line and coat a standard half sheet pan with cooking spray.
In a large mixing bowl, whisk together oat flour, spelt flour, baking powder, baking soda, salt and cinnamon until well combined.
Add the eggs, maple syrup, applesauce, melted butter and Greek yogurt into the same bowl of dry ingredients. Whisk until well combined, but avoid over-mixing the batter.
Stir in the grated carrots and chopped walnuts into the batter.
Pour the batter into the prepared sheet pan and smooth the top with a spatula.
Bake the cake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely.
For the frosting, combine strained Greek yogurt, honey and vanilla extract in a mixing bowl. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the Greek yogurt mixture.
Slice the cooled cake in half to form two layers. Spread a generous amount of frosting over the first layer, and then place the second layer on top. Cover the entire cake with the remaining frosting.
Chill the cake in the fridge for a few hours or overnight to allow the frosting to set.
Slice the chilled cake into 12-15 equal pieces and serve.
Enjoy!
THE Best KETO CARROT CAKE RECIPE | How to Make Low Carb Carrot Cake with Real Carrots
HOW TO MAKE KETO CARROT CAKE
Carrot Cake is my second favorite cake when I need a keto dessert. First is white cake and then comes carrot cake. I created this keto carrot cake recipe with cream cheese frosting because I needed to satisfy my occasional craving for keto cake. This low carb cake recipe is moist and full of carrot & spice flavor.
This low carb carrot cake is made using REAL carrots. Don’t be afraid of carrots on the keto diet. They are loaded with fiber and vitamins. Sure, they might have carbs, but this keto carrot cake recipe on uses 1 cup of shredded carrots for the entire cake!
I topped my keto carrot cake with cream cheese frosting. This keto frosting has a little extra bite to it because I add some sour cream. You can also use plain yogurt. My favorite keto yogurt is the plain yogurt from PEAK YOGURT. Each container has 24 g of FAT and 4 g CARBS and is delicious on it’s own. Visit their site here:
Make sure to double the recipe if you love keto cream cheese frosting.
FULL RECIPE:
Cakes pans I used:
I’ll will be coming out with MORE KETO DIET RECIPES videos soon, so make sure you SUBSCRIBE so you don’t miss it!
KETO CARROT CAKE
(Make 1 single layer 8 inch cake or 1 double layer 4 inch cake)
.cake.
1 ½ cup almond flour
½ cup granulated Swerve or sweetener of choice
¼ cup of golden Lakanto monkfruit or golden Swerve
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
1 cup loosely packed grated carrots (from one medium sized carrot)
4 eggs
4 tablespoons butter, melted
½ teaspoon vanilla
½ cup chopped pecans
.frosting.
8 oz cream cheese, softened
5 tablespoons butter, softened
1 tablespoon sour cream or plain yogurt
½ teaspoon vanilla
½ cup confectioner’s Swerve
Grease the bottom and sides of one large circle cake pan or two 4 inch pans. Line the bottom with a circle of parchment paper.
Whisk together all the dry ingredients.
Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.
Stir in the pecans.
Scoop batter into prepared pans (fill halfway). Bake at 350 for 22-30 minutes. 22-25 minutes for 4 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.
Let cool completely before frosting.
For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the confections Swerve and continue to whip for another 2-3 minutes or until fluffy.
MACROS per serving (⅛ of the cake, includes frosting)
Calories: 429
Fat: 40.2 g
Net Carbs: 5.6 g
Protein: 10.5 g
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