Learn how to make a healthier carrot cake with less sugar, more carrots, and whole wheat flour.


MasterChef alum, Elise Mayfield - aka Smart Cookie - shows you how to make a lighter, healthier version of carrot cake, so you can indulge your carrot cake cravings with a lot less guilt.

"We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite." - MakeItHealthy

Smart Cookie's Top Tips:

  • For best results, combine the dry ingredients in one bowl and wet ingredients in another bowl, then mix them together.
  • To bake this recipe into a triple-layer cake, use an ice cream scoop to portion out the batter evenly among three greased and floured cake pans.
  • No one wants powdered sugar flying all over your kitchen when you mix the frosting. To prevent this, drape your mixer with a large kitchen towel.
  • Instead of mixing pecans into the frosting, Smart Cookie presses them all around the outside of the frosted cake.
  • To make the candied citrus curl cake toppers, use a vegetable peeler to cut thin citrus peel strips, boil them in simple syrup (equal parts sugar and water), and bake them at a low temperature. When they're still warm, curl each strip around the handle of a wooden spoon.