Memories of a Classic Family Dessert
I remember watching my grandmother shred carrots by hand, turning them into a cake batter that smelled warm and spiced. She would let me lick the spoon, and I marveled at how something made with vegetables could taste so sweet. Later, I adapted her recipe by swapping in whole wheat flour, a bit less sugar, and extra spices to keep the flavor strong. Now this old-fashioned carrot cake has a slightly healthier twist without losing any of its beloved warmth. I still think of those afternoons with Grandma whenever I bake it.

Time, Servings, and Calories

Prep Time: 15 minutes
Baking Time: 25 to 30 minutes
Servings: 12 slices
Approximate Calories: 220 per slice

The exact number can shift based on frosting choices or specific ingredients. This recipe bakes into a single round cake (or you can use a square 8×8 pan). Double it if you want a layer cake.

Step by Step Directions

1. Combine Dry Ingredients

Place whole wheat flour in a mixing bowl. Add baking powder, baking soda, salt, cinnamon, and a pinch of nutmeg. Stir them together with a whisk to distribute the spices. This step ensures each bite of cake has even flavor.

2. Mix Wet Ingredients

In a separate bowl, whisk eggs, a small amount of oil or melted butter, and applesauce. The applesauce adds moisture and light sweetness. Include your preferred sweetener, such as honey, a sugar substitute, or a reduced amount of brown sugar. Stir until the liquid ingredients look smooth.

3. Grate Carrots

Peel and grate fresh carrots. Aim for 1 to 1½ cups of finely shredded carrots. If they have excess moisture, pat them lightly with a paper towel. They bring natural sweetness and a tender crumb to the cake.

4. Combine and Fold

Pour the wet ingredients into the dry mixture. Stir gently until you see no streaks of flour. Fold in the shredded carrots. If you want extras, mix in chopped walnuts or raisins for a bit of texture.

5. Bake

Preheat your oven to 350 degrees Fahrenheit. Lightly grease or line an 8 or 9 inch round cake pan. Pour in the batter. Level the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for a few minutes, then transfer it to a rack.

6. Optional Frosting

While the cake cools, stir a small amount of softened cream cheese with Greek yogurt and a little sweetener. Spread a thin layer on top once the cake has cooled completely. This lighter frosting adds a tangy finish that complements the spiced cake.

Nutrition Facts (Approximate)

Protein: About 5 grams per slice
Carbs: Roughly 30 grams
Fats: Around 6 grams
Fiber: 3 to 4 grams

These numbers can vary depending on the specific flours, sweeteners, and additions.

Tips for Storage and Serving

Keep the cake covered in the fridge for up to four days, especially if you use the cream cheese yogurt frosting. If you want to freeze slices, wrap them individually and store in a freezer safe bag. Thaw them at room temperature or warm gently in the microwave.

Personal Flavor Tweaks

You can adjust the spice blend by including ginger or allspice. If you love coconut, add a small handful of shredded coconut to the batter. For a citrusy twist, stir orange zest into the frosting. If you have nut allergies, skip the walnuts and choose raisins or dried cranberries.

Pairing Suggestions

This cake goes nicely with a cup of black coffee or a spiced tea. For a more substantial dessert, pair it with fresh fruit or a small dollop of whipped cream.

You can also serve it at brunch alongside a savory dish like an egg frittata or veggie quiche.

Pin This Recipe

If you love lighter takes on beloved classics, pin or bookmark this old-fashioned carrot cake. Feel free to check out our free meal planner for more ideas on how to integrate healthy desserts into your weekly menu. Enjoy re creating a warm family memory in your own kitchen.