Fragrant and Healthy Carrot Cake Recipe -
Fragrant and Healthy Carrot Cake Recipe

Fragrant and Healthy Carrot Cake

Recipe by  

"This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch Bundt cake Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  2. In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2007

Great cake! I used 100% white whole wheat flour and substituted applesauce for the oil. I also used 1/2 sugar and 1/2 Splenda to make this even more healthy. It was a hit of the party!

Most Helpful Critical Review
Apr 20, 2010

Not too crazy about this one. Baked for time listed and it came out over-done. If I try again, I will check after 30 mins.

Feb 23, 2009

I wanted something healthier for my daughter's first birthday cake, so I chose this recipe. I also made chocolate cupcakes, thinking some of the family might prefer them, but the carrot cake was the big hit. I'd definitely make this again. The orange flavor and the sweetness of the figs were really nice, a departure from the standard carrot cake.

Apr 06, 2010

Incredible! I can't really think 'carrot cake' when I eat this, but it is the most amazing spice and texture experience I've ever had with cake! :) I baked the batter in muffin cups for nearly 30 minutes to make sure they wouldn't be gooey, and they turned out perfectly. Moist and delicious. The molasses is a heavy flavour (I love it, but not all my family can appreciate it) so I think I will try substituting honey or agave nectar next time and see if it results in a lighter, more typical carrot cake.

Jan 12, 2011

A great recipe! It comes out really moist. I like adding more things like coconut, shredded pineapple, etc. The family loved it (except the 2 year old...what can you do?) ;)

Jan 21, 2011

This was a very tasty cake! I substituted applesauce for the oil, used all whole wheat flour, and left out the molasses. I also doubled the recipe and used a 9x13 pan. I was worried about overcooking it after reading a review, so kept a close eye on it and took it out after 50 minutes or so. It looked like it might be overdone but ended up a little gooey in the middle. Definitely bake it for the full time.

Nov 08, 2007

Minimum batter, maximum good stuff! I underbaked it quite a bit since I used a loaf pan, and made some cream cheese frosting (went very easy on the sugar) and it was fantastic. Thanks!

Jul 05, 2011

These were exactly what I was looking for! I altered the recipe a bit...1) I didn't add the carob powder, 2) I used honey instead of molasses, 3) I used about 8+ black mission figs (since they are small), 4) I omitted the poppy seeds, and 5) I used applesauce instead of oil. I also baked them as cupcakes (about 30-35 minutes at 350). Yum!


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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