Healthy Goldenberry Raisin Carrot Cakes with Pistachios

Healthy Goldenberry Raisin Carrot Cakes with Pistachios
  • Type
  • Difficulty
  • Flavor
  • Estimated Time
    1 Hour 30 Minutes
  • Yield
    12 mini cakes


  • Goldenberry
  • Raisins
  • Carrot
  • Walnut
  • Cloves
  • Nutmeg
  • Cinnamon
  • Apple
  • Vanilla extract
    Vanilla extract
  • Honey
  • Flour
  • Chicken Eggs
    Chicken Eggs
  • Maple Syrup
    Maple Syrup
  • Greek yogurt
    Greek yogurt
  • Pistachio
  • 1/4 cup of Goldenberry (dried)
  • 1/4 cup of Raisins
  • 1 3/4 cups of Carrot (shredded)
  • 1/3 cup of Walnut (chopped)
  • 1/4 teaspoon of Cloves (ground)
  • 1/4 teaspoon of Nutmeg
  • 1 teaspoon of Cinnamon (ground)
  • 3/4 cups of Apple (sauce; unsweetened)
  • 1 teaspoon of Vanilla extract
  • 1/2 cup of Honey (or agave syrup)
  • 1/4 cup of Coconut oil
  • 2 cups of Flour (whole-wheat)
  • 2 Chicken Eggs
  • 1 1/2 teaspoons of Baking Soda
  • 1/4 cup of Whole Milk (or almond milk)
  • 2 tablespoons of Maple Syrup
  • 1 cup of Greek yogurt (plain)
  • 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.