Healthier Carrot Cake

I halved the recipe to give to my parents for Father’s Day. After reading other reviews, & based on what I had, I made a number of small changes as follows: I didn’t have pecans, but was able to get some chopped walnuts for the icing (didn’t include any in the cake batter). I used a mix of brown and white granulated sugar, and I used about equal parts cinnamon, nutmeg, and allspice to total the amount of cinnamon called for in the recipe. I also subbed apple sauce for the oil. My icing tasted a little funky at first (possibly my butter had absorbed some other flavors in the fridge?), but I added some salt and sugar until it was a little more palatable to me. I wasn’t able to try the finished cake, but my mom, who doesn’t typically like carrot cake, really enjoyed it and said carrot cake she’d ever had.

Made this in the form of cupcakes. Just perfect!!! So moist and bouncy. Hubby is not fond of carrot cake, but did enjoy these.

I used coconut oil and applesauce to replace the oil. I also reduced the sugar to 3/4 c turbinado plus 1/4 c molasses. Added nutmeg and allspice. Used 3.5 c of carrots. Used walnuts in the icing.

Absolutely delicious!! Super moist using less sugar days later!

Taste great! The only changes i made were I used half whole wheat flour and half almond flour/meal and I used coconut oil. Baked for 30 minutes and it came out moist. My first carrot cake made from scratch. :-)