Just Sweet Enough Carrot Cake

With a tender crumb and superb spice flavor, taste testers could not tell that this healthy carrot cake recipe is made with 50 percent less sugar than traditional carrot cake recipes.

– ½ cup brown sugar – ½ cup avocado oil – 6 tablespoon pumpkin puree – 2 eggs – 1 teaspoon vanilla – 1 teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ¾ teaspoon cinnamon – ½ teaspoon ginger – ¼ teaspoon nutmeg – ¼ teaspoon cloves – 1 and ¼ cup whole wheat flour – 1 cup shredded carrots

INGREDIENTS

1.

In a large bowl, whisk together the wet ingredients and brown sugar until combined.

Mix.

2.

Whisk in the spices, salt, baking soda and powder until mixed.

Mix.

3.

Stir in the flour until just mixed (don't overmix!)

Mix.

4.

Use a rubber spatula to fold in the shredded carrots.

Mix.

5.

Pour batter into a lined 9x9 inch baking pan and bake at 350 F for 25-30 minutes.

Bake.

6.

Allow to cool completely and then frost with cream cheese icing if desired.

Cool and frost.

Are you an everything but the kitchen sink kind of carrot cake lover? If so, you can add up to ⅓ cup each (or up to 1 cup total): – Shredded Coconut Flakes – Chopped Nuts (toasted pecans are a great idea!) – Raisins

One reader said, "I love this recipe so much! I'm a huge fan of carrot cake, and I love the way you were able to keep that classic flavor and still dial back the sugar a bit."

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