Guilt-Free: A Healthy Carrot Cake Recipe That Connects Hearts

Veronica Meisler, a clinical dietitian and consultant for Herbalife, serves up a festive and indulgent recipe for sensory carrot cake with a subtle sweetness.

Moist carrot cake:

Ingredients:

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• 2 eggs L
• 1/3 cup brown sugar (you can add 1 tablespoon of sweetener like erythritol)
• ½ cup refined olive oil + 3 tablespoons applesauce
• ½ cup yogurt 3%
• 1 teaspoon vanilla
• 1 teaspoon grated fresh ginger
• 250-300 grams finely grated carrots (about 3-4 medium carrots)
• 1 cup whole spelt flour + 1/2 cup white spelt flour (or white flour)
• 1.5 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-2 teaspoons cinnamon (according to preference)
• A pinch of salt
• 3 tablespoons boiling water

Coating:

• 4 tablespoons yogurt/cheese 5%
• 1–2 teaspoons lemon juice + lemon zest
• 1–2 teaspoons powdered sugar

Preparation method:

1. Preheat the oven to 180° and grease the pan.
2. Beat eggs with sugar for 1–2 minutes until mixture is slightly light and fluffy.
3. Gradually add oil while whisking, then add ginger and carrots and mix.
4. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
5. Combine dry with wet just until smooth.
6. Add boiling water/brewed tea, stir briefly, pour into the pan.
7. Bake for 40–45 minutes, until a toothpick comes out with moist crumbs. Cool.
8. Coating: Mix and apply a thin layer.