A Healthier Take on Carrot Cake
by Elizabeth Stark and Brian Campbell of Brooklyn Supper
An updated take on traditional carrot cake. Ours is a bit healthier, with whole-wheat flour, honey, and delicious tropical flavors that add natural sweetness.
For the Cake
- 2 cups whole-wheat pastry flour
- 2½ teaspoons baking powder
- 3/4 teaspoon kosher salt
- ½ teaspoon fresh ground star anise
- ½ teaspoon cinnamon
- Pinch nutmeg
- 8 tablespoons butter, melted and cooled
- ½ cup dried pitted dates, minced
- 1 cup fresh pineapple, minced
- 1½ cups grated carrots (roughly 4 medium)
- ½ cup plain yogurt
- 3/4 cup honey
- 2 eggs
For the frosting
- 6 oz Neufchâtel or cream cheese
- 1/4 cup maple syrup or honey
- Pinch salt
Preheat oven to 350 degrees. Liberally grease a 9″ – round cake pan.
Combine the flour, baking powder, salt, and spices.
Combine the melted butter, dates, and pineapple. Add the carrots and then the eggs and yogurt. Gradually add in the flour mixture and stir until just combined. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes, and then flip the cake out onto a rack to cool completely.
In a medium bowl, whip the Neufchâtel until it is light and fluffy. Add the maple syrup and whip lightly.
Frost the top of the cake, garnish with carrot shavings if you like. Covered in the fridge, this cake will keep for several days.
For more of Brooklyn Supper’s recipes on Babble, visit The Family Kitchen!