Healthy Carrot Cake

READY IN: 1hr 20mins
Recipe by Cooking with Consci

Dr. Oz style.

Top Review by saracho

Thanks for posting a great recipe! I'm sure this deserves 5 stars but because I made some alterations, I'm giving it a very solid 4 stars. I'm adding the changes to my review so I can remember them for next time ;-) I reduced the brown sugar and added a can of well drained crushed pineapple, I used Bob's gluten-free wheat flour, egg beaters, increased the applesauce and reduced the oil. I made these in muffin tins in order to freeze them for a quick snack or breakfast. They turned out great! The whole family loved them. I frosted a few in honor of the adorable husband's birthday but left the rest naked. Thanks again for posting this one!
UPDATE: I've made these a few times now and this last time I exchanged ground milled flaxseed for the eggs. I used 1/3 cup of brown sugar and 1 cup of applesauce this time. I also reduced the flour to 1 1/2 cups and added some whey protein. They turned out just perfectly moist and tasty.

Ingredients Nutrition


  1. Turn on oven to 350º. Grease and flour your cake pan (9x13, two circles or a bundt pan).
  2. Combine the wet ingredients: Brown sugar, oil, applesauce, eggs in a large bowl. Then combine the dry ingredients: flour, soda, cinnamon, salt, nutmeg, ginger. Combine the two batches with just a few swipes of a spoon - don't overmix!
  3. Then stir in the carrots and walnuts.
  4. Bake for 45-50 minutes or until a toothpick comes out clean.
  5. For the icing: Beat the cream cheese, sugar and vanilla with an electric mixer. Spread on cooled cake.

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