Healthy Chocolate Carrot Cake With Sugar-Free, Fat-Free Chocolate Cream Cheese Frosting!

The Healthy, Low-Calorie and Low-Fat Chocolate Carrot Cake is  all-natural, easy and fast to make, chewy and decadent! To make it even healthier and more decadent it’s topped with the Healthy All-Natural Fat-Free and Sugar-Free Chocolate Frosting!Easter is coming!!! And now that I’ve done what I was supposed to (made a classic, but, of course healthy  Carrot Cake 🙂 … I now decided to make yet another Carrot Cake… But this time I made it with an unusual, yet sweet “twist”!

…And that “twist” is… It’s a Chocolate Carrot Cake! 

A Healthy Chocolate Carrot Cake that is…

• Healthy (obviously)
• Low-Fat
• Low-Calorie
• Low-sugar
• Dense, decadent and chewy (it kind of tastes like a brownie!) 🙂

And to make it even more decadent I’ve also topped it with a Healthy Chocolate Cream Cheese Frosting that was adapted from the original Healthy Fat-Free Sugar-Free Cream Cheese Frosting.

Well… technically it should probably be called a Low-Fat instead of Fat-Free Frosting because the cocoa powder has a tiny bit of fat in it… But… how much fat is really there? I believe that the amount of that fat is so minuscule that the frosting can still be considered as a Fat-Free. But if you have any objections as far as naming this frosting goes, please let me know!

Also this cake is super-easy to make! (Like most of my cakes. Since I am a busy mom after all 🙂 who sometimes (a lot of times) gets a bit lazy… Or… OK! Let me be nice to myself! …Gets tired after having done all of my chores!)But isn’t it indeed nice to whip something extra-yummy in a matter of a half an hour? All you basically need to do is just throw all your cake ingredients in a blender or a food processor, give it a few spins, add a few other things to it, pour it all in a baking pan… And… Viola! The cake is all ready to be enjoyed! 🙂…So how are you going to celebrate (or are celebrating already) these beautiful Spring Holidays?…As usual I hope that you’re staying healthy :)! But I also hope that you’re treating yourself extra-nice and that you’re having FUN! …Because just to remind you (and myself) – it’s the FUN part that might be the healthiest thing for us to do above everything else! …”A merry heart does good like a medicine”, right? Right!!!

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Healthy Chocolate Carrot Cake With Sugar-Free, Fat-Free Chocolate Cream Cheese Frosting!

The Healthy, Low-Calorie and Low-Fat Chocolate Carrot Cake is all-natural, easy and fast to make, chewy and decadent! To make it even healthier and more decadent it's topped with the Healthy All-Natural Fat-Free and Sugar-Free Chocolate Frosting!

Course Cake, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 16 slices

Author Liza

Ingredients

For the Cake:

• 1 1/2 cup finely grated carrots
• 2 bananas
• 2 cups flour of choice
• 1 cup sugar
• 2 eggs
• 2/3 cup cocoa powder
• 1/4 cup oil
• 1/4 cup chopped pistachios or any other nuts of choice
• 1/2 tsp lemon zest
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the Frosting:

• 1 cup fat-free cream cheese
• 2/3 cup Healthy Caramel or 10 dates*
• 2/3 cup cocoa powder
• 2-3 tbsp fat-free milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tbsp chopped nuts

Instructions

1. To make the cake preheat the oven to 350 F. Put the eggs, bananas, oil, sugar, vanilla extract, baking powder and cinnamon in a food processor and process until smooth. 

2. Whisk the cocoa powder and flour in a large mixing bowl. Pour the blended wet mixture in the bowl and stir the two mixtures until incorporated. Add the carrots, nuts and lemon zest. Stir a few more times until incorporated. 

3. Pour the cake batter in a baking pan and bake for about 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Chill the cake before frosting it. 

4. To make the frosting whisk together the cream cheese, milk and Healthy Caramel, vanilla extract and cinnamon until everything is incorporated. (If you don't have the Healthy Caramel handy you can instead soak the dates in hot water for a few minutes until they are soft. Put the dates in a blender and blend until smooth)

5. Add the cocoa powder to the frosting and stir it in slowly (to ensure it not making a mess out of your kitchen!). The cocoa will make the frosting extra-thick. If you feel like the frosting is getting too thick and difficult to stir, just add a few more tbsp of milk to the mixture. 

6. Spread the frosting over the cake. Sprinkle some nuts over it (I loved how the green pistachios gave it a nice pop of color!) and... dig in!

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