Clean-Eating Carrot Cake

This cleaned-up version of carrot cake highlights carrots, the star of the cake, with spices—not butter and white sugar—to bring out flavor.

Serves: 10Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium

Serves: 10


  • 2 cups 100% whole-wheat flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1⁄4 tsp. nutmeg
  • 1 tsp. sea salt
  • 2 cups grated carrots
  • 1⁄2 cup carrot purée (or baby food)
  • 1 cup vanilla almond milk
  • 1⁄2 cup Sucanat
  • 1 1⁄2 cups unsweetened applesauce
  • 2 tsp. vanilla extract
  • 1⁄2 cup agave nectar
  • 1⁄2 cup chopped walnuts


  • Preheat oven to 350°F. Spray a loaf pan with olive oil spray and cover with a thin coating of wheat flour.
  • In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well. In a small bowl, combine the grated carrots, carrot purée, almond milk, Sucanat, applesauce, vanilla, and agave nectar and mix well.
  • Add the carrot combination to the dry ingredients, and blend well. Add walnuts and mix in thoroughly.
  • Pour the batter into the bread pan. Bake for 35 minutes,or until a knife inserted in the center comes out clean.