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Fragrant and Healthy Carrot Cake

Fragrant and Healthy Carrot Cake

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Maka

Maka

This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  2. In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

midafan
45

midafan

9/14/2007

Great cake! I used 100% white whole wheat flour and substituted applesauce for the oil. I also used 1/2 sugar and 1/2 Splenda to make this even more healthy. It was a hit of the party!

JULZLYNN
16

JULZLYNN

2/23/2009

I wanted something healthier for my daughter's first birthday cake, so I chose this recipe. I also made chocolate cupcakes, thinking some of the family might prefer them, but the carrot cake was the big hit. I'd definitely make this again. The orange flavor and the sweetness of the figs were really nice, a departure from the standard carrot cake.

Granola Girl
13

Granola Girl

4/6/2010

Incredible! I can't really think 'carrot cake' when I eat this, but it is the most amazing spice and texture experience I've ever had with cake! :) I baked the batter in muffin cups for nearly 30 minutes to make sure they wouldn't be gooey, and they turned out perfectly. Moist and delicious. The molasses is a heavy flavour (I love it, but not all my family can appreciate it) so I think I will try substituting honey or agave nectar next time and see if it results in a lighter, more typical carrot cake.

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