Healthy Low-Calorie Super-Moist Carrot Cake with Low-Calorie Cream Cheese & Dates Frosting!

The Healthy Carrot Cake is low-calorie, low-carb, low-fat, all-natural, super-gooey and extra-sweet! It’s topped with the naturally sugar-free and fat-free Healthy Cream Cheese Frosting… And it’s also very easy and fun to prepare! 🥕Hi, Sweet friend!

…So, it’s that time of the year, right? The pre-Easter Time when we just can’t get away from baking something with the Bunny’s Favorite Veg! 🙂

Yes, you guessed it (I bet it wasn’t that hard to guess😉)! CARROTS! The Springtime Staple! 🥕🥕🥕

And so just as I’m supposed to (to live up to my baker-girl-status 🙂 ) I’m giving you this Carrot Cake recipe! …The Healthified version of it, of course! 🙂

And here’s why my Carrot Cake deserves to be called the Healthy Carrot Cake:

• It is low-calorie: thanks to the beans (one of my favorite secret ingredients) that are hiding in it, my cake stays moist and has plenty of body and substance without me adding tons of butter and sugar to it. …Because it’s these “bad boys” that usually make your cakes moist and substantial as supposed to being dry and rubbery (if you decide to healthify a cake recipe by simply keeping the same amount of flour and cutting down on the “bad boys” instead😀) …Unless you know about the “secret ingredient”😉! Then… well, you get the best of the both worlds!🥕
• It’s low-fat (same reason as above: this cake only needs a tiny bit of oil to be added to it to taste moist and yummy!)🥕
• It’s low-sugar. There isn’t actually any sugar in this cake! To sweeten the batter I used honey instead for a healthy twist. But thanks to all that naturally sweet pineapple, raisin and carrot goodness I didn’t need to use too much honey either to make my cake super-sweet!🥕
• It’s the first time when I made this particular frosting, but I loved it very much! (I guess it was once again one of those “accidental wins in the kitchen” when you just decide to mix a few ingredients on the spot without knowing what’ll come out. But when it comes out… It’s actually GOOD! 🙂 And yes, this frosting is fat-free (it’s made with the fat-free cream cheese) and completely sugar (or even honey-)-free! Yes, because guess what my other favorite “secret ingredient” that I used to sweeten my frosting is? Yes, it’s the dates that I’ve been using in many of my “healthified” sweet recipes!🥕

And just in case if you’ve never used the beans in your dessert-making, sweets-baking recipes… I promise you that once you taste the cake – you’ll NEVER tell that there’re any beans in it! Trust me!

You know how I know that? Well, it’s because I have the best (and the pickiest) tasters in the world! My two little kids who’ll NEVER (and I mean never-ever by that) eat anything that they don’t like! 🙂

…So what are your springtime pre-Easter plans? Are you going to make the It-Cake of the season (yes, the Carrot Cake?)?🥕 I hope that no matter what you’re going to make, it’ll be healthy (i.e.good for you!) and sweet (i.e. something to make you happy and to treat you, of course!)

🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕🥕

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Healthy Carrot Cake

The Healthy Carrot Cake is low-calorie, low-carb, low-fat, all-natural, super-gooey and extra-sweet! It's topped with the naturally sugar-free and fat-free Healthy Cream Cheese Frosting... And it's also very easy and fun to prepare!

Course Breakfast, Cake, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 20

Calories 167 kcal

Author Liza

Ingredients

For the Cake:

• 2 cups chopped carrots about 4 medium carrots
• 2 eggs
• 1 12 oz can garbanzo or pinto beans drained
• 1 cup flour
• 2/3 cup honey
• 1/4 cup oil
• 2/3 cup raisins
• 1/4 cup unsweetened shredded coconut
• 1/4 cup walnuts optional
• 1 cup crushed pineapple without the juice
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon

For The Frosting:

• 10 dates
• 8 oz fat-free cream cheese
• 1 tsp vanilla extract
• 1 tsp cinnamon

Instructions

1. Pour some hot water over the raisins and let them soak and soften for a few minutes.When the raisins have softened a bit drain them a set aside.

2. Drain the beans. Put the beans in the blender and blend until they are pureed. Add the eggs, oil, honey, flour, vanilla extract, cinnamon, salt, and baking powder. Process for a minute or two until everything is incorporated. 

3. Add the carrots, raisins and pineapple to the blender. Pulse a few times to chop all the raisins and the pineapple without pureeing them. 
   

4. Add the coconut and the nuts. Pulse a few more times just to stir everything up. 
   

5. Pour the batter into a 9X9 baking pan and bake at 350F for about 1 hour. Check to see if the toothpick inserted in the middle of the cake some out clean. If it doesn't, bake for another 10-15 minutes. Let the cake cool to the room temperature before frosting it.

6. To make the frosting soak the dates in some hot water until they are soft. Drain the dates when ready.

7. Put the dates in a food processor and process until very smooth. Add the cream cheese, cinnamon and vanilla. Process for a few more minutes until all the ingredients are incorporated. 

8. Frost the cake, cut it up and enjoy!

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