Carrot Cake Recipe

You should never limit yourself just because you’re on a diet. So, I’ve come up with a carrot cake recipe that tastes delicious but has a third of the calories that most recipes have!

Click here to scroll to the recipe.

Otherwise, here’s the information on how and why I’ve made these changes:

Carrot cake is something I adore, and one of the issues I’m currently having is trying to fit it into my diet. And since I’m a firm believer that I can have my cake and eat it, I came up with a plan. Here are the edits:

First: Nuts. Nuts are typical in carrot cake, usually Pecan or Walnut. Personally, I don’t like either and they give the cake a strange texture to me so I decided to forgo them. Which actually saves us 65 calories per slice.

Second: Sugar. Most recipes for carrot cake requires 350g at minimum for sugar, which is kind of horrific to me. This is just the sugar for the cake – not including the usual icing sugar required for finishing. So, I decided to substitute 350g sugar for 10 Canderel tablets (crushed) and 50g of honey. Keeping the sweetness, but bringing the calories down.

Third: Whey. I added some whey powder and subtracted a small amount of flour. The flour should’ve been 265g but I changed it to 200g and added 50g whey. This worked out quite well and it adds a small amount of vanilla flavour since I used Vanilla Whey Powder.

Fourth: Eggs. Full of protein and healthy fats, but known for making cake very dense. So, I halved what most recipes called for and only used 2 eggs rather than 4.

Fifth: Yoghurt. Most recipes asked for 100g natural yoghurt. I upped this to 155g since I decided to take the eggs out – which means that the cake is moist but not dense. I also used 0% fat Greek yoghurt rather than just natural yoghurt.

Sixth: Salted Butter. I didn’t use what most recipes asked for – most either asked for no butter or 50-100gs. I used 15g-16g just to add the oils it’d need to cook, while also adding a little salt to the bowl.

Now, onto the recipe!