Healthy Goldenberry Raisin Carrot Cakes with Pistachios

Updated: Oct 15, 2019

Healthy Goldenberry Raisin Carrot Cakes with Pistachios
General Information
  • TypeDesserts
  • DifficultyEasy
  • FlavorSweet
  • Estimated Time1 hour 30 minutes
  • Yield12 mini cakes


  • Carrot
  • Dried Goldenberries
    Dried Goldenberries
  • Raisins
  • Whole-wheat flour
    Whole-wheat flour
  • Walnut
  • Vanilla extract
    Vanilla extract
  • Honey
  • Ground cloves
    Ground cloves
  • ground cinnamon
    ground cinnamon
  • coconut oil
    coconut oil
  • Chicken Eggs
    Chicken Eggs
  • Maple Syrup
    Maple Syrup
  • Greek yogurt
    Greek yogurt
  • Pistachio
  • 1 3/4 cups of Carrot (shredded)
  • 1/4 cup of Dried Goldenberries
  • 1/4 cup of Raisins
  • 2 cups of Whole-wheat flour
  • 1/3 cup of Walnut (chopped)
  • 1 teaspoon of Vanilla extract
  • 1/2 cup of Honey (or agave syrup)
  • 1/4 teaspoon of Ground nutmeg
  • 1/4 teaspoon of Ground cloves
  • 1 teaspoon of Ground cinnamon
  • 1/4 cup of Coconut oil
  • 2 Chicken Eggs
  • 1 1/2 teaspoons of Baking Soda
  • 2 tablespoons of Maple Syrup
  • 3/4 cups of Apple sauce (unsweetened)
  • 1 cup of Greek yogurt (plain)
  • 1/4 cup of Whole Milk (or almond milk)
  • 1/4 cup of Pistachio (chopped)


You will love these aromatic and healthy carrot cakes with raisins and goldenberries! They bring a wholesome twist to an all time classic by making healthier substitutions. Honey and maple syrup add fewer calories than sugar and an abundance of antioxidants. Goldenberries posses hypoglycemic and anti-inflammatory effects, making them a great addition to desserts. Raisins, on the other hand, are a good source of fiber necessary for smooth gut functions. These no sugar carrot cakes are topped with a light and guilt-free frosting, which is deliciously complemented by crunchy pistachios.

  1. Preheat the oven to 350°F (180°C).
  2. First mix the dry ingredients: the flour, cloves, nutmeg, cinnamon, and baking soda. Set aside.(3 minutes)
  3. In a large bowl, place the eggs, coconut oil, honey, apple sauce, vanilla extract, and milk. Mix together until smooth and well combined.(3 minutes)
  4. Transfer the wet mixture into the dry ingredients and mix thoroughly.(3 minutes)
  5. Add the shredded carrots, goldenberries, raisins, and chopped walnuts. Give it a good stir.(3 minutes)
  6. Lightly oil the mini cake mold (a muffin tan will work too). Divide the batter between the cups, filling them 2/3 of the way. Bake for 15 minutes or until golden brown.(15 minutes)
  7. Take them out of the oven and set aside to cool off completely. Meanwhile, place the Greek yogurt and maple syrup in the bowl. Stir with a handheld mixer until well incorporated.(2 minutes)
  8. Cut each mini cake half way through. Spread the Greek yogurt frosting in the middle and on top of each cake. Refrigerate for an hour for the frosting to set a little bit.(1 hour)
  9. To serve, sprinkle the top with chopped pistachios and enjoy!(1 minute)

For extra indulgence, you may also plate a healthy carrot cake alongside homemade ice cream, such as cashew ice cream with lucuma, camu camu blueberry chia ice cream, or lucuma ice cream.