Skinny Carrot Cake (No Refined Sugar)
This version of carrot cake swaps refined sugar for honey and white flour for whole wheat, without losing the moist, naturally sweet character that makes carrot cake so popular. It's a good option when you want something a little lighter without giving up cake entirely.
Ingredients
- 3 medium carrots, peeled and grated (about 2 cups)
- 3 large eggs
- 1/3 cup (80ml) coconut oil, melted
- 1/2 cup (120ml) honey
- 1 teaspoon cinnamon
- 2 1/2 cups (300g) whole wheat flour
- 1 tablespoon baking powder
- 1/2 cup (60g) chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C) and grease a loaf or bundt pan.
- Whisk the eggs, coconut oil, and honey together until combined.
- Stir in the grated carrots and cinnamon.
- Fold in the whole wheat flour and baking powder, then fold in the walnuts if using.
- Pour into the pan and smooth the top.
- Bake for 35-40 minutes, until a toothpick comes out clean.
Tips
- Grate the carrots rather than blending them for a lighter texture in this version, closer to a traditional carrot cake crumb.
- Whole wheat flour absorbs more liquid than white flour, so don't be surprised if the batter looks thicker than usual.
- A light drizzle of honey on top is a good finishing touch instead of a sugary glaze.
Frequently Asked Questions
Is this cake very sweet?
It's noticeably less sweet than a traditional carrot cake with sugar and frosting — pleasant, but not a heavily sweet dessert.
Can I use a different oil?
Any neutral or mild oil works if you don't have coconut oil on hand.
