Healthified carrot cake

  • 60 minutes
  • 8 servings



  • 3 eggs at room temperature
  • 160 g (2 dl or 3/4 cup) granulated sweetener, or 2-3 tbsp stevia
  • 2 cups (5 dl) flour of your choice, suggestion: almond or coconut flour
  • 250 g carrots, peeled and grated
  • 1,5 tsp baking powder
  • 1 tsp baking soda
  • 1,5 tsp cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 dl quark
  • 1 tbsp water
  • 1 tbsp coconut oil or canola oilFrosting
  • 200g cream cheese
  • 1,5 dl quark/ricotta cheese
  • stevia or other sweetener to taste (I used approximately 1 tbsp)
  • vanilla powder (optional)


  1. Preheat the oven to 340°F  (170°C).
  2. Beat eggs and sweetener with a mixer on high speed for about 5-6 minutes or until mixture has thickened and turned a very pale yellow.
  3. Mix the dry ingredients in a bowl and add the egg-mixture.
  4. Mix quark and water together and add to the rest of the batter.
  5. Grease a 10″ (26 cm) spring form with removable bottom with oil. Distribute the batter.
  6. Bake in the preheated oven for 35-40 min. Let the cake cool for 30 min.
  7. Add cream cheese, quark/ricotta cheese, sweetener and vanilla powder in a bowl and beat until thoroughly blended.
  8. Using a spatula spread the frosting to cover top and sides of the cake.

Find hundreds of healthy recipes in our app. All recipes comes with detailed nutritional information and are suggested to you based on your dietary preferences.

Sign up for Lifesum

No comments