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Seriously Awesome: Healthed-Up Carrot Cake + Healthy Alternative to Cream Cheese Frosting

Prep time: 

Cook time: 

CAKE INGREDIENTS (choose organic when possible):

  • 3/4 cup sugar
  • 1 cup grapeseed oil
  • 4 eggs
  • 2 cups whole wheat, or spelt flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated carrots
  • 1 1/2 cups grated peeled apples
  • 1/2 cup walnuts (optional) + 1/2 cups diced figs (optional)


  • 1 C Greek yogurt (I used Stonyfield Farms)
  • A good splash of vanilla extract (I used 1 t)
  • 1/2 C powered sugar, sifted
  1. Whisk all ingredients until they become a bit thick.
  2. Place in the fridge to thicken even more (at least 30 minutes).
  3. Spread on cool cake (or cupcakes)


  1. Mix together the sugar, oil and eggs until the mixture is slightly thickened. Sift the flour, soda, salt & cinnamon together.
  2. Add the flour mixture to the egg mixture. Add the carrots, apples, raisins and walnuts. Stir until evenly mixed.
  3. Bake in a greased and floured pan, 9″x13″x2″ or a bundt type pan or two round cake pans. Bake at 350ºF for 35-40 minutes if using the 13″ long pan.
  4. Check for doneness by piercing the center of the cake with a toothpick. If it comes out clean, it’s done. If you use the round cake pans, check for doneness about 5 to 10 minutes earlier as they are smaller and you don’t want to over bake the cake.
  5. Let the cake cool and ice with the now thickened greek yogurt icing.

If you are making a layered carrot cake in the round pans and want to put some icing between the layers, double this recipe to make sure you have enough.

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