But our version has about 40 percent less calories and 50 percent less fat than most.
First, we use less oil in our batter.
To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.
Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle
Carrot Cake Overnight Oats
Carrot cake for breakfast?
Portable and convenient, these bars can be enjoyed on the move.
To make these bars gluten-free, opt for gluten-free oats.
Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle
Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe.
Vegan butter and vegan cream cheese combine with rice flour to create a creamy, tangy frosting.
Letting the frosting chill in the fridge is crucial so it thickens, giving it a more spreadable consistency.
Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle
Breakfast Carrot-Cake Oatmeal Cakes
Enjoy all the classic flavors of carrot cake in these healthy oatmeal cakes.
Shredded carrot, raisins and walnuts are packed into each bite.
Chopping the raisins helps distribute them throughout the batter.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
These oatmeal cakes are perfect for a grab-and-go breakfast, but also make for a great snack.
She was always encouraging us to try things, but a vegetable cake?
I was skeptical at first, but when I took the first bite, I fell in love.
Soon, I began making my own.
I found it offsets the sweetness and gives it a punch of umami.
I like to use both white and red miso.
Since the flavor of miso varies, start small, taste and adjust to suit your palate."
Carrot Cake Bars
Classic carrot cake flavors abound in these easy bars.
They’re rich like brownies, but their cake-like texture helps keep them light.
Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
A yogurt and cream cheese-based frosting topped with nutty walnuts completes this crowd-pleasing dessert.
A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake.
Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.
Will Dickey
Sara Haas
Rick Poon
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
