Carrot Cake

May 3, 2017

Carrot Cake


  • 1 cup shredded carrot
  • 1/2 cup apple sauce (choose one with no added sugar)
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup honey


1. Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).
2. In a mixing bowl, whisk together carrot (grate the carrots in the largest setting of the grater), apple sauce, oil and vanilla extract and let sit at least 10 minutes.
3. In a separate bowl, stir together all remaining ingredients. Pour wet ingredients into dry, and mix together until well combined. Pour into the prepared pan, and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the cake comes out clean.
4. Leftovers can be refrigerated for 3-4 days!
Nutrition Facts
Serving Size 1
Servings Per Container 8

Amount Per Serving
Calories 169 Calories from Fat 69.3
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17.4mg 1%
Total Carbohydrate 26.4g 9%
Dietary Fiber 4.3g 17%
Sugars 6.4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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