One Bowl Carrot Cake Recipe with Oats and Ricotta

​​​​Since last month, I have been committed to a diet and regular workout routine. This dedication has made me wave goodbye to sugar-laden desserts and look for healthier alternatives, like this high-protein muffin recipe. Recently, while passing by a bakery, I spotted a delicious carrot cake that brought back fond memories from my childhood, making my mouth watery. I was just about to wipe that picture off my mind for good, when I realized that I could find a healthier version of this cake to suit my diet plan. So, I set out to find a recipe that would work well for the purpose. Luckily, I found one – easy, low-sugar carrot cake recipe – so good that it made my day. Excited to share it with you so you can enjoy a delicate diet-friendly cake too.

Considerations Before Baking

It’s worth noting that this healthy carrot cake recipe is an excellent substitute for those who love traditional carrot cake. However, this version may not be to your liking if you’re not a fan of the original carrot cake recipe. Also, if you haven’t tried any low-sugar desserts before – beware that their tastes somewhat differ from the original versions, so I recommend setting your expectations accordingly when making one for the first time.

A Diet-friendly Carrot Cake Recipe

Most carrot cake recipes are packed with fats like oil or butter, but not this one. It’s light on calories but rich in flavor, delivering that carrot cake taste while offering a balanced proportion of nutrients – protein, carbs and fats. Plus, it’s so simple to bake—all you need to do is mix all the ingredients and pop it in the oven. 

The Secret Component: Ricotta Cream Topping

But here’s the secret component:  the ricotta cream topping.  While other recipes might suggest Greek yogurt or skip the topping altogether, trust me, the ricotta cream is essential. It adds a desired sweetness that makes this carrot cake so yummy. I prefer the ricotta cheese from Galbani for its creamy texture. So, whatever you do, don’t skip ricotta topping! 

Ingredient notes

Oats – old-fashioned rolled oats are essential for the cake’s foundation. Quick oats oats won’t yield the same results.

Protein Powder – vanilla-flavored protein powder is the recommended option for this recipe. Other flavors may alter the taste of the cake.

Ricotta – as I mentioned earlier, ricotta cheese is a key ingredient here.  For the full enjoyment of this cake, I strongly recommend you to stick with ricotta.

Soy milk or almond oats milk – helps reduce calories while maintaining the desired consistency. Regular milk is also suitable if preferred.

Maple syrup – is the best option here. Using honey may change the taste of the cake.

Easy Low-Calorie Carrot Cake with Oats and Ricotta Cream

Alina

Adopting a healthier lifestyle, I discovered a delightful, diet-friendly carrot cake recipe that brings joy without guilt. Its ricotta cream topping adds indulgence, proving that health and pleasure can coexist. Perfect for satisfying sweet cravings while adhering to dietary goals.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Dessert

Servings 6 portions

Calories 230 kcal

Equipment

• 1 Baking form 8 inches (20 cm) or rectangular silicone pan (26 x 10 x 7 cm)
• 1 middle size bowl

Ingredients

  

Cake’s Foundation:

• 1 cup Rolled Oats (100 g)
• 1.2 cup Granted Carrots (150 g)
• 2 mid ripe bananas, mashed (160-180 g)
• 0.6 cup Soy Milk or Regular milk (160 ml)
• 1/4 cup Walnuts. Almonds or Pecans, crushed (25 g)
• 0.5 tsp Cinnamon (3 g)
• 1 oz Protein Powder (30 g)
• 0,2 cup Maple Syrup (40 ml)
• 0,5 tsp Baking Power (3 g)
• 1 Egg

Topping:

• 4-7 0z Ricotta(125 – 200 g)
• 2 tbsp Icing Sugar (20 g)
• 0,5 oz Nuts (15 g)

Instructions

 

• Preheat your oven to 180°C.
• In a bowl, thoroughly mix oats, grated carrots, mashed bananas, baking powder, soy milk, protein powder, egg, cinnamon, maple syrup, nuts and salt.
• Prepare the baking form by greasing it with butter or lining it with baking paper. I've experimented with various baking forms, and I find that the rectangular silicone pan works best for me. It eliminates the need for butter or baking paper.
• Transfer the mixture from the bowl to the prepared baking pan.
• Bake for approximately 30-35 minutes.
• Once baked, allow it to cool for 10-15 minutes.
• Prepare the ricotta cream by mixing ricotta with icing sugar either by hand or with a mixer.
• Spread the cream over the cake.
• Sprinkle chopped nuts on top of the cake.
• Refrigerate for at least 3 hours.
• Enjoy a piece of healthy, guilt-free carrot cake!

Keyword carrot cake, diet-friendly carrot cake, healthy dessert, low calorie carrot cake, low sugar carrot cake recipe