Carrot-Honey Cake (Eggless, Butterless, Refined-Sugar-Free)

An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 287 Calories

Ingredients

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• ¾ cup all-purpose flour
• ½ cup honey
• ¾ cup whole wheat flour
• 1 orange, zested
• ¼ teaspoon salt, or to taste
• 2 tablespoons thick plain yogurt
• 2 medium carrots, peeled and finely grated

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.

Step 2

Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

Step 3

Mix honey, oil, and yogurt together in a bowl, stirring gently.

Step 4

Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.

Step 5

Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.