However during my second pregnancy, I began to like this cake very much and even until now. I like that it's healthy and the cream cheese is literally the 'icing on the cake'. No carrot cake can do without the cream cheese!
I searched online and to my disappointment, many of the carrot cake recipes were not healthy at all. The cake can contain 2 cups of sugar! And the cream cheese another 2 cups!
But there were also many others who really wanted healthy versions and so I combined 3 recipes that I found, with some adaptations of my own, and here goes.
The end result: the cake's taste has too much cinammon (so I reduced it in the recipe below) but still overall it's tasty and moist. The sugar still can be reduced (so I did in the recipe below). The cream cheese has a nice light tangy taste.
According to my husband, it's good but not sweet enough commercially. So I shall take that as a compliment!
Seriously, if you like carrot cake you have got to try this!
Makes two 6-inch cakes.
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3 eggs at room temp
- 1/3 cup sugar (can convert this to honey for a healthier alternative)
- 1/4 cup honey
- Less than 3/4 cup sunflower oil (I used 3/4 cup and found it too oily)
- 2 tsp vanilla essence
- 1/2 cup applesauce
- 1/4 cup plain yoghurt
- 2.5 cups shredded carrots (~2 sticks)
- 1/2 cup raisins
- 1/2 cup walnuts
- 8 oz cream cheese
- 1 cup icing sugar (can try honey instead too)
- 1/2 cup plain yoghurt
- 1 tsp vanilla essence
- 1 tbsp lemon juice for a tangy taste (optional)