Healthy Carrot Cake

The best tasting carrot cake, you won’t even need the frosting- Crumbly on the outside, moist and flavourful on the inside! Made with Greek yogurt, it’s high in protein, refined sugar free and there is a vegan option too- Perfect for a snack or breakfast on the go! 

Healthy {Protein Packed!} Carrot Cake- The best tasting carrot cake, you won't even need the frosting- Crumbly on the outside, moist and flavourful on the inside! Made with Greek yogurt, it's high in protein, refined sugar free and there is a vegan option too- Perfect for a snack or breakfast on the go! @thebigmansworld - thebigmansworld.com

Who craves frosting? I do. Well, I did.

Last week, for no reason whatsoever, I had the biggest craving for frosting. Not just any frosting- it had to be cream cheese frosting- the kind which is layered in between and top of carrot cake.

Yes. TWICE. In between. On top. (The frosting).

Healthy Carrot Cake- A lightened up classic from my mother's kitchen to yours- perfectly healthy to consider for breakfast any day of the week! #glutenfree and #sugarfree- thebigmansworld.com

Maybe that’s why I’m such a fan of carrot cake- it pimps out the frosting. Anyway, last weekend I made it imperative to whip up my mum’s carrot cake, with intentions to go overboard with the frosting. I went to the grocery store, bought the walnuts, the carrots, some butter and my other groceries. I had frosting on my mind the entire time.

So much so, that I forgot to buy the cream cheese. Seriously. I’m guessing my brain made me believe that just by being besotted by it in my mind, it would automatically appear.

Fail. Bloody. Whale.

Healthy Carrot Cake- A lightened up classic from my mother's kitchen to yours- perfectly healthy to consider for breakfast any day of the week! #glutenfree and #sugarfree- thebigmansworld.com

I unpacked my groceries in a bitter rage. Then I calmed down and realised, you apply the frosting the carrot cake AFTER it’s baked. Genius. I could go back to the store while the cake was cooling. I got the goods ready to make the carrot cake. With full intentions of going crazy with the frosting, I opted to lighten up the actual carrot cake itself with some protein powder because let’s be real here- I had intentions to eat this beauty for breakfast.

Once the baking part was done, I allowed the cake to cool and was about to hit the store to buy my beloved cream cheese to make a frosting when I decided to sample a slice.

I’m ashamed to admit this but it tasted so damn good, it didn’t need any frosting. I needed to make sure this wasn’t a fluke so I had another slice. Nope. Not a fluke. It was a winner without a frosting and I had my breakfast sorted for the week. Even had this carrot cake received it’s frosting treatment, it would still be considered damn healthy and ironically, an ideal breakfast choice. A pretty even balance of carbohydrates, healthy fats (thank you, walnuts!), an added protein boost from the protein powder (which is completely optional but I found it didn’t detract the taste!). Topped with some extra butter and you’d be forgiven to omit the frosting. 

healthy_Carrot_Cake3

Do I still have a frosting craving? Yes. Will I make carrot cake to be the vehicle for said frosting? Nope.

That’s what spoons are for.

The BEST Healthy Carrot Cake- Moist on the inside, tender on the outside, this delicious cake is made with NO butter, NO oil, NO sugar, but tastes amazing! {vegan, gluten free, high protein recipe}- thebigmansworld.com If you love carrot cake, you will LOVE this healthy cinnamon roll mug cake ready in ONE minute- Just see how easy it is to whip up below!

Healthy Carrot Cake
Healthy {Protein Packed!} Carrot Cake- The best tasting carrot cake, you won't even need the frosting- Crumbly on the outside, moist and flavourful on the inside! Made with Greek yogurt, it's high in protein, refined sugar free and there is a vegan option too- Perfect for a snack or breakfast on the go!
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Dry ingredients
  1. ¾ cup gluten free flour
  2. ½ cup certified gluten free oat flour (can sub for standard gluten free flour)
  3. ¼ cup vanilla protein powder (optional)*
  4. ¼ cup granulated sweetener of choice (I used a stevia baking blend)
  5. 1 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. 1 T cinnamon
Wet ingredients
  1. 1 egg, lightly whisked (substitute for a flax egg for vegan)
  2. 1 T coconut oil, melted
  3. ½ cup Greek yogurt (substitute for dairy free yogurt for vegan)
  4. 1/4-1/2 cup+ dairy free milk of choice**
Other
  1. 2 large carrots, grated
  2. ½- 1 cup chopped walnuts
Instructions
  1. Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
  2. In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
  3. Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
  4. Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
  5. Remove from the oven and allow to cool on a cooling rack before slicing
Notes
  1. This carrot cake can be sliced and frozen and simply thawed before consumption
  2. Depending on the flour you use, the mixture may be slightly too crumbly- Add in the dairy free milk if needed until a very thick batter is formed.
Adapted from Mum's homemade Carrot Cake
Adapted from Mum's homemade Carrot Cake
The Big Man's World ® https://thebigmansworld.com/

Healthy Carrot Cake- A lightened up classic from my mother's kitchen to yours- perfectly healthy to consider for breakfast any day of the week! #glutenfree and #sugarfree- thebigmansworld.com

Are you team frosting or team cake?

What’s a craving you’ve had recently?

Should my mum disown me for bastardising her recipe? 

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Categories:

Clean eating diet food gluten free recipe

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Comments

147 thoughts on “Healthy Carrot Cake

  1. Oh wow yum- love carrot cake! We’d make a good team, as I’m on team cake…unless it’s exceptional frosting, I tend to scrape it off. I bet this would taste excellent with some coconut butter slathered on top…or even just as is sounds pretty perfect to me. Nice work, Arman…I’m sure your momma would be proud ;)!

  2. 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. 😀

  3. Sometimes I test a recipe to make sure it’s “ok” and accidentally eat the entire thing. It happens. Glad this didn’t need the icing! Not that I’m against cream cheese icing (never) but carrot cake minus the icing=perfect breakfast.

  4. 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!

  5. 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 :):)

  6. Where’s you mums bloody spoon? I need to whack you with it. Just kidding, although frosting is my favorite part of carrot cake, and I just so happened to eat a ton of cream cheese frosting this weekend on top of some apple cake. Yes, I took one for the team and loved every single minute.

    I do like this recipe: Carrot Cake Bread topped with some lovely butter. I could get down with that.

  7. 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. 🙂

  8. 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 😉

  9. While I am slightly disturbed and upset that you forgot the frosting, I suppose I can forgive you because this stuff sounds BOMB. Im a carrot cake lover as well, and I thought it was because of the frosting, but then I realized that I don’t really care for red velvet cake [which also has cream cheese frosting] so I suppose Im just a carrot cake lover! Which means that I will love this cake with or without the frosting.
    Of course, frostings always better. 😉
    I’ll forgive you of your slip up….this time….

  10. 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?

  11. Wowww that must be amazing cake! I LOVE carrot cake, but i always thought it was partially bc i LOVE cream cheese frosting. Coming from another cream cheese frosting appreciator i will take your word on that this cake doesnt need it- and i tip my hat to you sir- thats a job well done!

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

  13. 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?

  14. Cake with a bit of frosting though more of a glaze or thin coat. Wow, I think I can smell that through my computer (:

  15. BRO. This is perfect. Carrot cake is my favorite kind of cake, and if the cake itself is good enough, there is no need for frosting. That being said, no need for frosting does not mean no lingering desire… Just as long as it doesn’t overpower the cake!
    Your mom should be mad at you for many other reasons besides you bastardizing her carrot cake. One reason being the fact that you’ve eaten kangaroo sausage.

  16. I’m the biggest glutton when it comes to frosting. I want it all over my face. I need a 5 to 1 frosting to cake ratio at all times. OK, but really…I’m still obsessing over your photos lately. They have gotten SO GOOD.

  17. HOLLA!

    Mmmk sooo I am not a huge fan of cakes. Like, I’ll eat cake…BUT it’s not my first choice when it comes to desserts. With that being said, carrot cake is the one and only exception. If I had to choose only one dessert to eat for the rest of my life…that would be it. There’s actually a restaurant here (called Fresh) that has a killer carrot cake. It’s vegan but you wouldn’t even know. Should we add that to our list…? 😉 I hope you’re bringing stretchy pants.

  18. Definitely team cake! I don’t like frosting at all. I even removed the frosting from my wedding cake ;-P
    Carrot has always been my favorite. My mum used to make me carrot cake for my birthday. Best damn cake ever!
    Your mum should be proud of her talented son and give you access to all her recipes 😉

  19. Carrot cake is in my top 3 for desserts! So so so yummy. And people think it’s healthy when it’s on a restaurant menu LAWLZ. Don’t hate me for saying this but this recipe looks so…..moist haha. And yeah you’re right who needs carrot cake to be an excuse for that frosting when you can just use a spoon

  20. I used to love cream cheese frosting – I used to eat the frosting and leave the cake – but that was then – now lactose does not love me! So I will gladly take this carrot cake without frosting – love the lightened up version – but you wouldn’t think it from the looks of it!

  21. I cannot get my bread game together. It’s always just a giant fail. Your bread game, however, is on point… I have some carrots and random things I really need to start using up, I’m going to have to make this… well, anytime, since I have an open schedule.

  22. Never in my life have a had a carrot cake before. I guess you cannot call me a bunny. The Playboy mansion would not accept me. Wait, even before they knew this tid bit, they wouldn’t accept me because of something else, LOL!

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  24. AAAHHH…carrot cake is my most favorite, and you’ve just made it healthier? What’s not to love? ;-} Thanks a million for sharing your deliciousness with us at Weekend Potluck. Please come back again very soon. Pinning!

  25. Just made this and it’s amazing. I used white whole wheat and oat flour, olive oil for the coconut oil (I was lazy to melt it lol) and 1/4 cup dark brown sugar for the sweetener. I found the walnuts made the cake over the top amazing. Thanks for the recipe. I hope to share it with friends and get some great feedback.

    1. Regina- It’s comments like this which absolutely MAKE my day! thank you so much for this. I’m going to share this on the Facebook page! Thank YOU for making it! (PS- I would have been lazy too :))

    1. Hi Heather! To be honest, I haven’t tried coconut flour with this. If you do use it, you’ll need to adjust all the liquid ratios because of how much coconut flour absorbs liquids! I have tried it with standard wholewheat before and another reader used spelt 🙂

  26. Sad to say that when I tried this it did not turn out looking oike the pics at all. It was way too dry to even mix the ingredients together without adding some more liquid, so I added some water and an extra T. of oil thinking maybe my yogurt was just too thick. But now that I think about it again, I think I really ought to have added another egg and even more oil instead. It is still cooling, so I am hoping it at least tastes good, but it certainly looks dry and flat compared to the moist carrot cakey deliciousness I was looking forward to!

    1. Hey there! I’m so sorry it didn’t work out for you- Did you follow the instructions as per listed including the flours and yogurt? This is one of the most made and most tagged recipes (even those who adapt it to make it Vegan) so I’m sorry yours didn’t turn out so well! Please let me know how the second batch turned out!

  27. This carrot cake sounds delicious, with or without cream cheese frosting! (the difference between breakfast or dessert?) I do have a question though, as am new to cooking with coconut oil. Do you melt the oil first and than measure, or vice versa?

  28. Arman, this cake needs no frosting, icing, or anything else to cover it up. It looks like a moist, beautiful loaf. I love those big slices! This would be perfect in the morning with my coffee. Take care my friend, Catherine

  29. Hey Arman, Brilliant recipe!!! I’m so gonna try this with my Protein powder, which I need to finish quick 😀 Love the sound of the recipe and the description……Wanna have a go for it. Will post the feedback once I’ll try this 🙂 Saumya

  30. Cream cheese is the ONLY time that the frosting actually wins that battle. But cream cheese hands down. Now I’m hardcore craving cream cheese stuffed french toast. Nummm
    Anyways, could you make this in a pan as a sheet cake instead of a loaf? Or will it not bake correctly that way?

  31. Cream cheese Is the only time the frosting does actually win that one! Cream cheese frosting all the way..on everything…in everything. Muffins, french toast. Cue cravings.
    Can you bake this in a sheet cake pan instead of a loaf pan or do you not think it would cook correctly that way?

  32. Just this week I was craving carrot cake with lemon cream cheese frosting and this healthy version of yours looks absolutely delicious! And I love that it’s clean enough to have for breakfast! I’m #teamcake and though I love icing, I find it can be a little rich and sickly sometimes. Just wondering if there was another flour I could use instead of a gf blend? I’m on a super restricted diet atm for health reasons and I could actually eat this, so TIA!

  33. Normally I go for carrot cake BECAUSE of the frosting, but this recipe looks and sounds delicious. Can’t wait to try it!!

      1. Hey, I have to tel you this is the best carrot cake I’ve ever had! I substituted the egg for 2 egg whites, I used olive oil and left all the flour to be oats flour, it tastes really good! 😀
        Thanks a lot for uploading this kind of recipes! Saludos desde México

  34. Can I use coconut flour for the gluten free flour, usually you have subs for all types of lifestyle paleo, vegan, GF, DF… Maybe I missed it because i was drooling at carrot cake & healthy.
    Thank you for all that you do for the flow cooks out there!!

  35. I’ll try adding 1 or 2 more eggs and some more milk if needed. Want to try it out for Mother’s Day. Thank you

  36. Super yummy! Can’t believe how moist given how little oil is in this recipe. I made muffins because they’re just so fun and easy, especially when I use parchment muffin liners, so no greasing is necessary! The recipe made 8 regular-sized muffins. I used 1 c. oat flour and 1/4 c. tiger nut flour. I used an egg, but want to try the vegan version, too. I used Garden of Life Raw Vanilla Chai Protein Powder and Kite Hill plain almond yogurt. I used 365 unsweetened almond milk, but didn’t have to add very much, maybe a scant 1/4 c. I used 1/8 c. coconut sugar, a scant 1/8 c. xylitol and a packet of Truvia. I think they will be lovely spread with almond butter or applesauce. Thanks for the recipe!

  37. Oh lord, please help me. I am so sorry for the dumb question, but when you say “¾ cup gluten free flour;
    ½ cup certified gluten free oat flour (can sub for standard gluten free flour)”, do you mean I can use just another 1/2 cup of gf flour instead of the oat flour? Or is it saying use the 1/2 cup of oat flour instead of the gf?? (If that makes no sense, my main question is, how much would it be I only have gf flour??)

  38. In your muffin and cake recipes can I swap a couple of whipped egg whites for baking powder? I can’t eat it, or baking soda. Thanks. LOVE your recipes!

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