A few “secret” ingredients make this delicious and healthy carrot cake recipe. I love to freeze it for a ready breakfast or snack!
Amidst my holiday baking–enter BEST ever Baklava Rolls and my aunt Maha’s Egyptian Basbousa Cake–I do try to bake a few healthier items to balance things out.
This Italian Apple Olive Cake is one tasty attempt; perfect for those who like their dessert less sweet.
And because carrot cake happens to be my husband’s absolute favorite, I decided to try my hand at a healthy carrot cake recipe.
Carrot cake, healthyfied, Mediterranean-style!
This is not the layered sweet carrot cake, covered with cream cheese frosting. Think a lighter, lower-calorie carrot cake. An olive oil cake with whole wheat flour. And in place of sugar, we use natural sweeteners like quality dark honey and chopped Medjool dates.
Ground cinnamon takes a prominent spot as the main flavor maker in this healthy carrot cake recipe, supported by a little cardamom and ginger. That’s why this cake looks dark.
Make ahead tip for this healthy carrot cake recipe
I’ve been using squares of this healthy carrot cake as breakfast or snack with coffee. It’s great for that purpose because you can make it ahead, cut it up and freeze it in the form of individually wrapped squares. Simply thaw as many pieces as you need overnight in the fridge.
See full freezing instructions in the notes below the recipe.
Healthy Carrot Cake Recipe with Honey and Whole Wheat Flour
- Cook Time: 60 min
- Total Time: 60 min
- Yield: serves 12 1x
Print Recipe
Pin RecipeDescription
A healthy carrot cake recipe that feeds a crowd! Or, freeze it for a ready breakfast or snack. A few secret ingredients keep it light and low-calorie. And what an easy cake to make?!
Ingredients
- 1/2 cup Private Reserve Greek extra virgin olive oil
- 1/2 cup Greek yogurt (reduced fat)
- 1/3 cup milk (2% reduced fat milk)
- 1/2 cup quality dark honey
- 3 eggs at room temperature
- 2 1/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 2 cups finely grated carrots (you can use food processor to very finely chop instead)
- 6 Medjool dates, pitted and finely chopped (you can use food processor)
- 1/3 cup chopped walnuts
- powdered sugar for light dusting
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the olive oil, geek yogurt, and milk. Add eggs one-by-one and whisk to combine.
- In a separate bowl, whisk flour, baking powder, salt, and spices
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon.
- Fold in the carrots. Mix to combine, then add the dates and walnuts. Again, mix with your wooden spoon until well combined.
- Line a 9-inch square baking pan like this one with parchment paper (or coat well with olive oil). Pour the carrot cake batter into the pan.
- Bake in 350 degrees F heated-oven for 1 hour (until a tooth pick inserted in middle of the cake comes out clean). Let cool completely. Sprinkle powdered sugar, if desired. Cut into 9 or 12 square pieces. Enjoy!
Notes
- Freezing instructions If you want to make this for a smaller crowd or as breakfast for yourself, you can easily freeze this cake. Once cooled completely, slice the cake into the number of pieces you need; cover and freeze in its baking tray (if it’s freezer save) or transfer to a freezer safe tray. Let it freeze until solid (about 4 hours). Then remove, take out the pieces and wrap individually securely in plastic wrap and a final layer of aluminum foil. Thaw the pieces you need in the fridge overnight.
- Featured in this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). SAVE! Try our Greek olive oil bundle.
- And From Our All-Natural Spice Collection: Ground Green Cardamom. SAVE! Try our Ultimate Mediterranean Spice Bundle or our Mediterranean Essentials Bundle! Create your own 6-pack from our all-natural or organic spice collections.
- Visit The Mediterranean Dish Shop
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean
Keywords: Carrot Cake, Carrot Cake with Honey, dessert, healthy carrot cake
SHOP THE MEDITERRANEAN DISH
More Recipes to Try
Kuku Sabzi: Persian Baked Omelet
Olive Oil Fried Brussels Sprouts with Cranberries and Hazelnut
We don’t have Greek yogurt in Nigeria so what else can I use to substitute
I am not familiar with what else you might have over there that could be a good replacement. But Greek yogurt is essentially strained yogurt, so you could possibly strain regular yogurt using a cheese cloth.
Is it me or is there no mention of that honey in the method ? Assumed you have to whisk it with the oil , milk and yogurt ? That’s what I’ve done and cake now in oven so let’s see 🙂
You are right, Diana! Honey is to be mixed with the oil and milk. Thanks.
Hi! I have baked and served the cake thrice now- it’s delicious and guilt-free 😉 Just that I do have concerns – the I had to prolong the baking time by 30 minutes, since the skewer-tip always came out wet! Also, even after being cooked well, the cake is moist, not fluffy. Is it supposed to be of that texture?
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Roshini, honestly, it all depends on your oven. So if your oven requires extra time, that is the adjustment you can make. This is not a fluffy cake, it is meant to be nice and moist.
Can this be baked in a Bundt pan?
Hi Christine. So sorry I am just now seeing your question. This cake is best in the square pan.
When it comes to desserts I like it when they are very sweet.. but since that is how I usually eat them it’s good to have these “less sweet” kind of cakes once in a while. I’ve had carrot cakes before and I really like them! I would like to try this mediterranean version. Thanks for sharing!
Enjoy! Thanks for stopping in.
This looks awesome! Any tips for helping those dates not be so sticky in the food processor?
Hi Christina, it’s okay if the chopped dates are sticky, mine were as well. I just broke them up a bit with my fork, added them to the batter, and mixed. It turned out fine!
This looks so good! And a nice choice to include with all the decadent foods floating around this time of year!
I haven’t met a carrot cake that I haven’t loved and I’m sure this Mediterranean version will be no exception. It looks delicious!
Pinned! I am definitely making this for my little boy who is crazy about carrot cake. Love your version, I have a feeling that I will be making it frequently.
Awesome, Milena! I hope you all enjoy it!
Omgosh, I cannot wait to try this recipe! It looks sooooo good and I love baking with whole wheat flour. Thanks for sharing this!
Awesome, Traci! Enjoy!
This is right up my alley! Sounds delicious…I love carrot cake!
Yay!! Thanks, Catherine!
I love that you can have something as delicious as carrot cake and low-calorie! Great job in improving the nutrition of an old favorite.
Thanks, Pam! It’s nice to have a low-calorie option.
I love carrot cake so much. I don’t care if it has frosting or not. But I do like healthy and this certainly fits the healthy bill!! Your recipe looks so delicious and easy! I can’t wait to try it.
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This is on the healthy side for sure! One can still add frosting if really needed 🙂
I love carrot cake and I love it even more when it’s healthier! Your photos are beautiful, it looks so good!! ?
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Thanks, Marie! Hope you’ll give it a try!
Carrot cake is probably my ALL-TIME FAVORITE — making it healthier means I can have more, right?
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haha! Totally!
Perfect timing for this recipe, first of all because there is a butter shortage in France, second I always use less sugar in dessert as I do like them not too sweet. I will try this and freeze it.
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Awesome, Laura! Enjoy!!!