Lightened Up Carrot Cake 

Carrot Cake with Cream Cheese Frosting: Nourishment and Empowerment

Fall is almost here and I don’t know about you, but I can’t wait!  There’s something about a slice of carrot cake that always feels like comfort to me. Maybe it’s the warmth of the cinnamon or the way the cake manages to be both hearty and indulgent at the same time. But as someone who pursues balance in what I eat—finding that sweet spot between nourishment and enjoyment—this carrot cake truly represents my philosophy of empowered eating.

As we know, thriving in life isn’t about cutting out every “fun” food or striving for some unattainable idea of perfection. It’s about making choices that fuel your body and still satisfy your soul. This carrot cake, with its wholesome ingredients like carrots, molasses, and bran, does just that.

A Power-Packed Slice of Goodness

At the heart of this cake are the humble carrots. Carrots, rich in beta-carotene, are more than just a pop of color in this recipe—they are loaded with antioxidants that promote healthy skin and vision. I love knowing that I’m adding a vegetable that not only brings natural sweetness but also gives my body something to thrive on.

And then there’s molasses. I think molasses is one of those underappreciated ingredients. It has such a rich, complex flavor, but what I adore most is that it’s a natural source of iron. It’s a simple way to add depth to a cake while sneaking in an essential mineral that supports your energy levels—because, as we all know, feeling energized is the foundation of empowerment.

Bran, particularly the wheat bran in this recipe, is another nutritional powerhouse. It’s packed with fiber, which is key to digestion and maintaining satiety, keeping you feeling full and satisfied. Fiber is one of those ingredients that helps you nourish yourself without feeling deprived—a reminder that you can feel full and nourished without sacrificing flavor.

A Simple Recipe for Balance

One thing I love about this carrot cake is how easy it is to pull together. The mix of whole wheat flour, coconut flour, and wheat bran creates a light but satisfying base for the cake, and when combined with the moist shredded carrots and the warmth of pumpkin spice, it’s a cozy flavor explosion. The cream cheese frosting, made with Greek yogurt and a hint of honey, keeps it light yet decadent, and I’ll admit—there’s something so satisfying about slicing into it and knowing each bite brings a balance of taste and nourishment.

It’s easy to get caught up in counting calories or focusing solely on macros (and for the record, this recipe does have fantastic macros), but this cake is a reminder that you can have both nourishment and enjoyment in one bite.

As I’ve learned in my journey, empowering yourself through food means making choices that feel good to you—choices that honor your body and your taste buds. And this carrot cake? It’s proof that thriving in life is about more than just what’s on your plate—it’s about how what’s on your plate helps you thrive. So, go ahead and enjoy a slice (or two) knowing that you’re nourishing your body and soul, one bite at a time.

Carrot Cake with Cream Cheese Frosting Recipe

Dry Ingredients:

• 100 grams whole wheat all-purpose flour (or gluten-free)
• 18 grams coconut flour
• 40 grams wheat bran flakes (sub oat bran if doing gluten-free)
• 2 tsp baking powder
• 3 grams cinnamon
• 3 grams pumpkin spice
• 4 grams sea salt
• 3 grams stevia
• 50 grams erythritol (optional)

Wet Ingredients:

• 25 ml molasses 
• 125 grams egg whites
• 2 tsp vanilla
• 120 ml nonfat or dairy-free milk
• 4 ounces nonfat Greek yogurt

Mix-Ins:

• 165 grams finely grated carrot (approximately 2 medium carrots)
• 30 grams raisins
• 10 grams crushed/chopped pecans or walnuts

Frosting:

• 400 grams nonfat Greek yogurt
• 15 grams Iced Oatmeal Cookie spread
• 29 grams sugar-free vanilla pudding mix (I use Simply Delish-code MONIQUE saves you 10%)
• ¼ tsp sea salt
• 2 grams stevia
• 4 grams honey

Instructions:

1. Preheat your oven to 350°F and line an 8×8” ceramic baking dish with parchment paper.
2. In a large bowl, combine all your dry ingredients.
3. Add the wet ingredients to the dry mixture, stirring until well combined.
4. Fold in the grated carrots, raisins, and pecans or walnuts.
5. Pour the batter into the prepared dish and bake for 27-28 minutes.
6. Let the cake cool completely before frosting.
7. To make the frosting, mix all frosting ingredients in a bowl until smooth. Refrigerate until ready to use.
8. Once the cake has cooled, spread the frosting evenly on top. Slice into 9 pieces and enjoy!

Macros per slice (9 pieces):

• 157 calories
• 26.8g carbs
• 1.7g fat
• 9.6g protein

Saved in MFP and Macros First: Macro Minded Monique: Carrot Cake with Cream Cheese Frosting

Share Your Experience…

We’d love to hear how your Mini Strawberry Swirl Chocolate Cakes turned out! Share your creations and any variations you tried in the comments below and/or on Instagram. Happy baking beauties!