Healthy Carrot Cake

This healthy carrot cake is a fluffy and moist cake made with wholesome ingredients! An easy and delicious cake that is made without eggs or refined sugar, but you’d never tell. 

When it comes to healthy desserts, I love whipping up some Greek Yogurt Brownies, banana bread bars, and this healthy carrot cake.

healthy carrot cake

It’s no secret when it comes to cake, carrot cake is my all time favorite. I mean, I have a vegan carrot cake, a keto carrot cake, carrot cake breakfast bars, and even no bake carrot cake. Oh and some unconventional ways to have carrot cake, like in a smoothie, as energy balls, and even in oatmeal. 

Because I feel it necessary to eat carrot cake every day, I wanted to come up with a healthier version of it, but without sacrificing on taste. That is a common issue with ‘healthy’ cake recipes- They turn out dry and lack any sweetness.

This carrot cake is the exception. Don’t let the ‘healthy’ in front of it deter you. It is just as fluffy and moist as any good carrot cake out there, loaded with shredded carrots and perfectly sweet.

What I love about this carrot cake is that it is delicious WITHOUT frosting. Let’s be honest, the best part of any cake is the frosting, but this one is different. It’s so delicious on its own. However, I HAVE included a frosting option, should you choose to frost it!

Ingredients for a healthy carrot cake

These are the ingredients you will need to make this healthy cake. You won’t need any fancy mixers or kitchen gadgets to make them- Just one bowl. The hard part is waiting for the cake to cool!

healthy carrot cake ingredients

 

  • All Purpose Flour– I used white whole wheat flour, which is essentially wholewheat flour, but bleached white. It is higher in fiber than traditional white flour. You can use that if you’d prefer, or gluten free flour, to keep it gluten free. 
  • Baking powder and baking soda– Leavens the cake, and gives it some rise and fluffiness. 
  • Cinnamon– A must for any good carrot cake! 
  • Granulated Sweetener of choice– This replaces the need for any white sugar. Use either monk fruit sweetener or erythritol. 
  • Coconut Sugar– Replaces the need for brown sugar, but gives the cake a slight molasses flavor. 
  • Milk of choice– Almond milk, soy milk, coconut milk, etc. 
  • Coconut Oil– A fantastic substitute for butter. Use refined coconut oil to ensure there is no coconut flavor. If you can’t tolerate coconut oil, any other neutral tasting oil will work (e.g. sunflower oil or vegetable oil). 
  • Grated Carrots– The carrots must be grated, not chopped. This ensures they mix into the batter well. 
  • Almonds and Walnuts– For some added texture in the cake! I used chopped almonds, but walnuts would be a great addition too. 
  • Raisins– Optional, but I believe every good carrot cake has some raisins in them!

How do you make a healthy carrot cake?

In a mixing bowl, mix together your flour, baking powder, baking soda, and cinnamon and set aside. In a separate bowl, whisk together your sweeteners, milk, and coconut oil, until combined and glossy. Combine your wet and dry ingredients together, until just combined. Fold through your shredded carrots, nuts, and raisins. Transfer the batter between two cake pans and bake for 40 minutes, or until a toothpick comes out just clean. Remove from the oven and allow to cool in the pan completely. 

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Healthy Frosting Ideas

As mentioned earlier, this carrot cake is delicious without frosting, but here are some options-

  • Sugar Free Frosting– You can either use the vanilla one or the cream cheese one. 
  • Greek Yogurt Frosting– 2 cups non fat Greek yogurt (including vegan yogurt) with 1 cup sugar free powdered sugar. Thicken with coconut flour, as needed.
  • Icing sugar glaze– Whisk together some sugar free powedered sugar with water or milk, until a thin glaze remains. Drizzle over the cake. 

Can I make these as muffins or cupcakes? 

Yes, if you’d like to make healthy carrot cake cupcakes or muffins, make the following substitutions-

  • Cut the recipe by half, to make 12 muffins or 20 mini muffins. 
  • Bake in a 12-count muffin pan for 20-22 minutes, or until a skewer comes out clean. 

healthy carrot cake recipe

Tips to make the best healthy carrot cake

  • This makes a layer carrot cake. If you’d like this to be a single cake, simply halve the ingredients. 
  • Do not overmix the batter. We want the ingredients to be mixed, but just until they are combined. Overmixing can potentially lead to a less fluffy cake.
  • Do not make any substitutions unless one of the ones recommended in the ingredient list. Using another flour or adding something else into the batter can affect the taste, texture, and cooking time. 

Storing and Freezing Carrot Cake

  • To store: Leftover cake should be stored in the refrigerator, in a sealable container. It will keep well for up to 2 weeks. 
  • To freeze: You can either freeze the cake as a whole cake or in individual portions. Keep the cake in a freezer friendly container and store in the freezer for up to 6 months. 

healthy carrot cake

More healthy cake recipes to try

healthy carrot cake recipe

Healthy Carrot Cake

This healthy carrot cake is so fluffy, moist and with a tender crumb, it truly is the BEST healthy cake you'll ever make! Using wholesome and clean ingredients, you won't believe there is no butter, eggs, or dairy in it!
5 from 6 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 Slices
Calories: 195kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Grease two 8-inch cake pans and line them with parchment paper. Set aside.
  • In a large mixing bowl, add your flour, baking powder, baking soda, and cinnamon, and mix well.
  • In a separate bowl, whisk together your granulated sweeter, coconut sugar, milk of choice, and melted coconut oil, until glossy and smooth.
  • Combine your wet and dry ingredients and mix until just incorporated. Fold through your shredded carrots, nuts, and raisins.
  • Distribute your cake batter evenly amongst the two cake pans. Bake for around 40 minutes, until a skewer comes out clean.
  • Allow the cakes to cool in the pan completely. Once cooled, you can frost them, if desired.

Notes

* I used white wholewheat flour, for added nutrition. You can use any white or all purpose flour. 
** I used erythritol, but you can use any white sweetener, like monk fruit or even white sugar.
TO STORE: Leftover cake should be stored in the refrigerator, in a sealable container. It will keep well for up to 2 weeks. 
TO FREEZE: You can either freeze the cake as a whole cake or in individual portions. Keep the cake in a freezer friendly container and store in the freezer for up to 6 months. 

Nutrition

Serving: 1Slice | Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Sodium: 332mg | Potassium: 36mg | Fiber: 1g | Calcium: 90mg | Iron: 2mg | NET CARBS: 23g
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    Comments

    147 thoughts on “Healthy Carrot Cake

    1. Very very tasty looking! And I love your recipe with the fact its got Greek yogurt in it. I’ll probably try it with 0% fat Greek yogurt myself (just cause I’m always looking of ways to reduce calories) that’s just personal choice, no offence! 🙂 Your photography is inspiring. 😀

    2. Don’t make me chose between frosting or cake?!?!!? i am ALWAYS craving frosting….and I mean it. I woke up about 20 mins ago, and honestly I could easily eat a cup full of frosting RIGHT NOW. My running career would take a nose dive if I did that though, once my sweet tooth awakens……it can’t be stopped, thats why I usually hold out till the evening haha!

      I have done that so many times….forgotten the most important-cannot be substituted ingredient! So annoying! This turned out lovely though, carrot cake is the boss…..and now I want some!

    3. This IS FABULOUS!!! and i just bought pumpkin cream cheese from Trader Joe’s along with my cinnamon cream cheese that I already have, so basically i need to smear the two together on top of this delicious bread.

      I just made pumpkin chocolate bread this weekend, so now I’m gonna gobble that up AFAP (as fast as possible) so i can make this this weekend :):)

    4. This looks delicious! If I try it I think I might add some crushed pineapple and raisins! Love those two in carrots cake….and maybe then I can skip the coconut sugar since i don’t have any! Also, I am not a frosting fan so this cake is right up my alley. 🙂

    5. Team Cream Cheese Frosting all the way over here! We make my dad a carrot cake for his birthday every single year… with a double batch of frosting because that’s how things roll in our house.

      I have a bunch of shredded carrots in the fridge I was going to use for mug muffins this week, before our microwave broke, I may just have to make carrot bread instead. Though the cream cheese will not be optional 😉

    6. YES! Team Cake all the way! I like cream cheese frosting well enough because of the tangy sweetness, but I’m not crazy about most buttercream frostings… I’d rather have something chocolatey and doughy. That being said, the cake has to be freaking AMAZING if I’m going the frosting-less route, because who likes dry, lifeless dough?

    7. I love carrot cake! This looks delicious, and I’m sure I wouldn’t miss the frosting at all! What a perfect breakfast option!

    8. First of all, I haven’t seen the word “besotted” since I studied for my SATs over 10 years ago! You’re bringing me back! Second, totally going to find any context to use “Fail. Bloody. Whale.”

      By any chance, is it the same whale that George saved?

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