The Healthiest Carrot Cake Ever — No Sugar, No Flour, No Eggs. Just Pure Deliciousness!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Pour 1 cup of hot milk over 2 cups of quick oats slowly and stir to combine.

Let the mixture rest for 5 to 10 minutes.

Grate 4 small carrots using a fine grater and add them to the oats.

Mix the grated carrots into the oats until fully combined using a wooden spatula or spoon.

Soak 1 cup of dates in hot water for 5 to 10 minutes.

Pulse 1 cup of nuts in a blender until the desired consistency is reached.

Add the pulsed nuts to the carrot and oat mixture along with a pinch of salt, 1 teaspoon of baking powder, and 2 teaspoons of ground cinnamon.

Mix everything thoroughly to ensure an even texture.

Drain the soaked dates, remove the pits, and pulse them in the blender until chopped.

Add the chopped dates to the mixture along with the zest of 2 oranges and the juice of 2 oranges, adding the juice in batches.

If desired, stir in 1 tablespoon of lemon juice into the orange juice before mixing.

Transfer the batter to a baking tray lined with parchment paper and spread it evenly.

Bake for about 20 minutes until the cake is set and lightly golden.

For the frosting, pour ½ cup of heavy cream into a bowl and whip it on medium speed until soft peaks form.

Chill the whipped cream in the fridge until needed.

In another bowl, combine ricotta and mascarpone, and sweeten with honey to taste.

Grate the zest of 1 lemon into the mixture and add a few splashes of vanilla extract.

Beat the mixture on medium speed until smooth and creamy, adjusting sweetness with more honey if needed.

Gently fold the whipped cream into the ricotta-mascarpone mixture until combined and smooth.

Scoop the frosting into a piping bag or use a spoon for application.

Once the cake has cooled completely, slice it in half lengthwise and then cut each half into four squares.

Assemble the cake by layering the squares with frosting in between each layer, smoothing it out as you go.

Once assembled, refrigerate the cake for at least half an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens