If you love carrot cake, but you’re trying to eat a healthy diet, you will love this low-fat Cocoa Carrot Cubes Recipe. Packed with nutritious ingredients, these moist, cakey cubes are amazingly delicious for a healthy dessert.
Are You Ready For Rich, Chocolatey Goodness?
Cocoa carrot cake might not seem like a crowd-pleasing dessert at first glance, but don’t knock it until you’ve tried it! Even the kids will likely love these cocoa carrot cubes, and they’re bound to curb all of your chocolate cravings too. You can serve these as dessert after lunch or dinner, use them as midday snacks and rewards or pack them in your kids’ school lunches. It is also a great to serve them for your guests pairing it with a rich cup of tea.
A Cake Packed With Nutritious Ingredients
Full of healthful ingredients like antioxidants, fiber and protein, these rich chocolate carrot cubes are even packed with veggies and fruit. With so much goodness to offer, this cake is bound to be one of the most delicious cake bite recipes available that won’t spoil your diet or healthy eating plan.
Designed to be baked in a 9- by 13-inch baking pan, this recipe makes 32 small cubes, or 16 pieces of cake. If you cut the cake into 32 mini cubes, each cube has approximately 78 calories.
However and whenever you choose to eat these tasty low fat treats, one thing is certain: they won’t last long!
Prep Time: 20-30 minutes
Cook Time: 35-40 minutes
Total Time: 55-70 minutes
Before You Begin:
Preheat your oven to 350 degrees Fahrenheit and gather your ingredients, measuring cups and spoons and other equipment. Finely grate two cups worth of carrots. Line your 9 by 13 baking pan with parchment paper or spray the pan with cooking oil spray. If you oil the pan, sprinkle it lightly with flour and then tap out the excess flour into the sink.
- 3 Cups whole wheat flour
- 2 Tsp baking powder
- 1 Tsp baking soda
- 1 Tsp ground cinnamon
- 1/2 Tsp ground nutmeg
- 1 Tsp salt
- 1/4 Cup cocoa powder
- 1 Cup granulated sugar
- 1 Tbs pure vanilla extract
- 3 Eggs, large
- 1/2 Cup real Greek yogurt
- 1/2-2/3 Cups orange juice
- 2 Cups grated carrots
1. In a mixing bowl, sift together the flour, baking powder, baking soda, spices, salt and cocoa powder.
2. In a separate mixing bowl, add the sugar, vanilla extract, eggs and Greek yogurt. Use an electric mixer on a low setting to beat the ingredients until well combined. Add the orange juice to the wet ingredients, starting with around half a cup.
3. Add the wet ingredients to the dry ingredients, and use a wooden spoon to combine them. If your batter seems too thick, add the remaining juice to make up two-thirds of a cup. Your batter should be thin enough to pour into the baking pan slowly, but not so thick that you have to scoop it out of the bowl.
4. Add the grated carrots and any chopped nuts, shredded coconut or dried fruit that you want to add. This is also the time to add any fresh fruit, like pineapple.
5. Pour the batter into the prepared baking pan. If necessary, smooth the batter out using a spatula so that it evenly fills the pan. Place the cake into the preheated oven and bake at 350 degrees for 35 to 40 minutes. You’ll know when your cake is done baking when a toothpick inserted into the center comes out clean.
1. Use half almond flour for a lower carbohydrate version of this cocoa carrot cubes recipe. Almond flour is rich in protein, fiber and healthy monounsaturated fats, and it also offers a more naturally sweet flavor than wheat flour, meaning you can easily cut the sugar content more without compromising on taste.
2. Try one-third of a cup of cocoa powder instead of one fourth, or, you can be extra bold and try as much as one half a cup. The more cocoa you add, the more antioxidants per serving. Plus, who doesn’t love a rich, dark chocolate cake? Just bear in mind that the cake won’t taste as sweet with extra cocoa added.
3. Replace part or all of the orange juice in this cake cubes recipe with another fruit juice, like prune or apple. Prune juice is rich in fiber and minerals, and it also offers a thicker consistency that more closely mimics the oil found in most carrot cakes.
4. Instead of using juice, you can use all Greek yogurt. Use around one cup of yogurt, and, if the batter consistency is not right, add small amounts of milk or almond milk until you reach the desired consistency. You can also add coffee from a brew to make the chocolate flavor come out completely.
5. Sour cream, Quark, or vanilla yogurt can also be used in place of the Greek yogurt, or both the yogurt and the juice. Nut or oat milk are also great options for part of the liquid in this recipe.
6. Swap out the white sugar for brown sugar, or use half and half. You can also use part sugar and part honey or maple syrup. You may need to experiment to get the correct consistency.
7. Instead of the cinnamon and nutmeg, try using a teaspoon of ground ginger, or an eighth to a fourth of a cup of finely chopped candied ginger. Of course, you can also completely forego the spices if you want the cocoa flavor to stand out more on its own.
8. Throw in any dried fruit that you like. Cranberries and cherries pair well with chocolate, and cherries can be added either in dry format or fresh. Chopped nuts and shredded coconut are favorite carrot cake ingredients that would also do well in this carrot cubes recipe. For added flavor and crunch, you can brown them first on a skillet.