#46 Skinny Carrot Zucchini Cake

Carrot cake. I almost don't have to say anything more than that. I love carrot cake, (shocking, right?) and decided since I still have zucchini left, I should try throwing it in some healthy carrot cake! And I'm really glad I did. But, if you don't have a ton of zucchini like me, you could choose to leave it out!

I have a hard time believing cakes can be healthy and still yummy. Because it seems like when you take out the oil, butter, sugars, etc., there's nothing left that tastes good. But, somehow this recipe surprised me. It was still sweet and the texture wasn't weird, which was equally awesome and shocking. And if you're not convinced to make the cake after reading all this, look at the nutrition and reevaluate. It's just over 100 calories for a piece.. of CAKE. That means I can have like three, right?

I took this carrot cake to a birthday party and everyone liked it! Although, it was a pretty biased group - everyone there said they loved carrot cake, so I didn't have to do much convincing. Even so, it was a success!

This recipe can easily be doubled and made in a 9x13 baking dish. It's always easier to try out recipes in 8x8 pans just in case they don't turn out. Now I wish I would've doubled this one, but there's always next time.

The frosting on these is a little thinner than I would have liked, but still so tasty. Try this skinny carrot cake and use up more of your summer zucchini! (If you're in need of any, I STILL have some to spare...)

Skinny Carrot Zucchini Cake 

Prep Time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes

Yields: 8x8 or 9x9 pan; about 16 servings

Ingredients:

3/4 cup white whole wheat flour (or all-purpose)
1/2 cup oat flour (or white whole wheat or all-purpose)
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon 
1 egg, lightly whisked
1 tablespoon coconut oil, melted (or vegetable, canola or olive oil)
1/2 cup Greek yogurt (I used vanilla)
1/4 cup almond milk
3/4 cup grated carrots
1/2 cup chopped walnuts
1/2 cup shredded, DRAINED zucchini


For frosting:
4 oz. fat free cream cheese (or reduced fat or original)
1 teaspoon vanilla
*2-3 tablespoons honey
3/4 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. Spray an 8x8 or 9x9 pan with nonstick cooking spray. Set aside.

2. In a large bowl, add flour(s) through cinnamon and mix well. In a small bowl, add egg, coconut oil, Greek yogurt and almond milk and mix well. Stir into flour mixture until well combined. Fold in carrots, walnuts and zucchini and mix well. (The batter will be very thick and sticky!)

3. Spray offset spatula with cooking spray, and use it to evenly pour and spread mixture in prepared pan. Bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean. (Mine took 32 minutes.) Let cool completely before frosting.

4. For frosting, beat cream cheese about 30 seconds with an electric mixture. Add vanilla and honey, and beat on low speed. Slowly add in powdered sugar until fully incorporated. Frost cake, cut and serve.

Enjoy!


*I used 4 tablespoons of honey, which is why the frosting is so runny in my pictures. If you want to start with 2 tablespoons or omit altogether, it's up to you! I like the flavor honey brings, but it does thin it out!


Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

http://thebigmansworld.com/2014/10/07/healthy-carrot-cake/