Serves a Crowd

Easy & Healthy(ish) Carrot Cake with Chocolate Cream Cheese Frosting

November 11, 2020
0 Ratings
Photo by Carissa Erzen
  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 12
Author Notes

Say hello to your snack for the week: easy & healthy(ish) carrot cake with chocolate cream cheese frosting. This cake is loaded with carrots & apple sauce, and it contains zero butter or dairy. The optional chocolate cream cheese frosting is insanely delicious on this cake. The cream cheese gives it a lovely tangy taste while the chocolate does what chocolate does best – nurtures the deepest parts of your soul.

This cake is the perfect snacking cake! It barely stays covered under the lid or plastic wrap on your counter, because you’ll be constantly slicing bites and slivers off to munch on. This is a simple cake that come together in one bowl with simple ingredients that you probably have in your kitchen already.

Eat well and enjoy! —Carissa Erzen

What You'll Need
  • Carrot Cake
  • 2 eggs
  • cups granulated sugar
  • cups packed brown sugar
  • ¼ cups applesauce
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoons ground nutmeg
  • ½ teaspoons ground cardamom (optional)
  • 1 cup grated carrot, with the water squeezed out (about three large carrots)
  • Chocolate Cream Cheese Frosting
  • ¼ cups butter, at room temperature (½ stick)
  • 4 ounces cream cheese, at room temperature
  • cups powdered sugar
  • ½ teaspoons vanilla extract
  • 1 pinch fine sea salt
  • ¼ cups cocoa powder
  1. Preheat the oven 350°F. Grate the carrots on a micro plane or the smallest holes on a grater. Squeeze out the water from the grated carrots in your hands and measure one cup of the drained grated carrots.
  2. Whisk the eggs, granulated sugar and brown sugar together until it is smooth and pale. (About four minutes with a hand mixer.)
  3. Whisk in the vegetable oil, applesauce and vanilla extract.
  4. Sift in the flour, baking powder, salt, cinnamon, nutmeg and cardamom. Fold in the sifted dry ingredients until there's no more dry flour visible.
  5. Fold in the grated & drained carrots until it's evenly mixed.
  6. Pour the batter (it will be very thick) into an 8-inch x 8-inch baking dish. Bake for about 30 to 35 minutes, until a toothpick of knife comes out of the center clean (not gooey.) Let cool to come to room temperature before frosting. Once the cake comes out of the oven, that is a good time to set out the cream cheese to come to room temperature for the frosting.
  7. To make the chocolate cream cheese frosting, whisk the room temperature butter and cream cheese in a mixing bowl until it is a smooth, light and fluffy mixture. (About three to five minutes with a hand mixer.)
  8. Add the vanilla extract and salt to the butter & cream cheese and whisk to combine.
  9. Slowly add the powdered sugar, about ½ cup at a time, whisking the mixture until it's smooth and creamy after every addition.
  10. Add the cocoa powder and whisk until it's smooth and creamy frosting. Frost your cooled carrot cake and enjoy! Store in an airtight container or under plastic cling wrap on the counter for a few days while you snack on it.
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