Healthy Carrot Cake

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5 from 177 votes
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My healthy carrot cake recipe yields a fluffy, moist cake that’s full of warming spiced flavor. It’s made with whole wheat flour and NO eggs!

Love all things carrot cake? Check out my carrot cake bars or carrot cake muffins next. 

healthy carrot cake.

If you’re not baking with vegetables, you’re seriously missing out. It’s one of my favorite secret ingredients (hello, zucchini chocolate cake!) because it adds flavor, texture, and tons of fiber. 

Made with a shortlist of ingredients, my carrot cake is tender and moist, with the perfect crumb and added sweetness from carrots and plump raisins. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a healthy carrot cake
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More wholesome cakes to try
  8. Healthy Carrot Cake (Recipe Card)

Why I love this recipe

  • Perfect with or without frosting. Let’s be honest: the best part of any cake is the frosting, but this is different. It’s so delicious on its own.
  • It’s actually healthy. Just because ‘carrot cake’ has carrots doesn’t mean it’s healthy (I’m sorry to break the news), but my recipe is made with wholesome ingredients. 
  • The best texture. The carrots are baked until tender, and the nuts add a crunch factor. 
healthy carrot cake on a small white plate.

Ingredients needed

  • All-purpose flour. I used white whole wheat flour since it’s higher in fiber than traditional white flour, but you could use regular flour. 
  • Baking powder and baking soda. Gives the cake some rise and fluffiness. 
  • Cinnamon. A must for spiced carrot cake!
  • Sugar. I used white sugar, but brown sugar or a sugar-free sweetener would work. You could even use maple syrup or coconut sugar for a refined sugar-free option. 
  • Milk. I used unsweetened almond milk, but milk will do. 
  • Coconut oil. My preferred substitute for butter. Use refined coconut oil so there’s no coconut flavor. Alternatively, use butter or a neutral-flavored oil.
  • Grated carrots. They should be freshly grated and NOT chopped, so they don’t distract from the texture. 
  • Almonds and walnuts. For added texture. I used chopped almonds, but walnuts or pecans would be a great addition, too. 
  • Raisins. Optional, but I think they’re essential for a proper carrot cake!
  • Frosting. Another optional ingredient, but what is a carrot cake without frosting?

How to make a healthy carrot cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

cake batter in a bowl.

Step 1- Mix. In a large mixing bowl, combine the dry ingredients. In a separate bowl, combine the sugar, milk, and oil until smooth. Combine the wet ingredients and dry ingredients, then fold in the carrots and mix-ins. 

cake batter in cake tin.

Step 2- Bake. Pour the cake batter into the two cake pans and bake for 40 minutes or until a toothpick inserted comes out clean. 

Step 3- Frost. Allow the cakes to cool in the pan. Once cooled, layer the cakes, frost, slice, and serve. 

frosted healthy carrot cake.

Arman’s recipe tips

  • Grate the carrots very finely. The finer the carrots, the more cohesively they mix into the batter. 
  • Don’t overmix the batter. We want the ingredients to be mixed, but just until they are combined. Overmixing can potentially lead to a dense cake.
  • Use a different cake pan. This recipe makes two 8-inch cakes, but you could also use it to make two 9-inch cakes, one 9×13-inch rectangular cake, or two 9×5-inch loaf pans. 

Variations

  • Make a single-layered cake. Halve the ingredients in the recipe. 
  • Or make carrot cake cupcakes! Pour the batter into a lined cupcake tin and bake for 18-20 minutes. 
  • Make a gluten-free carrot cake. Use a gluten-free flour blend with xanthan gum added in. 
  • Swap the mix-ins. Instead of raisins and nuts, try shredded coconut or crushed pineapple (with the juice drained). 

Storage instructions

To store: Leftover cake should be stored in an airtight container in the refrigerator for up to two weeks. 

To freeze: Freeze leftover cake slices in a freezer-safe container for up to six months. 

slice of healthy carrot cake with frosting.

Frequently asked questions

Is this cake vegan?

This cake could technically be vegan if you used dairy-free milk and vegan frosting.

Is carrot cake a healthier option?

Not necessarily! People often assume that because there are carrots in carrot cake, it’s a healthier option. However, most cakes use butter, oil, and plenty of sugar! Let’s not forget the cream cheese frosting that comes with it.

More wholesome cakes to try

healthier carrot cake.

Healthy Carrot Cake

5 from 177 votes
My healthy carrot cake recipe yields a fluffy, moist cake that’s full of warming spiced flavor. It’s made with whole wheat flour and NO eggs! Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

Video

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 the flour, baking powder, baking soda, and cinnamon, and mix well. In a separate bowl, whisk together the sugar, 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. 
TO STORE: Leftover cake should be stored in an airtight container in the refrigerator for up to two weeks. 
TO FREEZE: Freeze leftover cake slices in a freezer-safe container for up to six months.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 24gProtein: 4gFat: 14gSodium: 332mgPotassium: 36mgFiber: 1gCalcium: 90mgIron: 2mgNET CARBS: 23g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated March 2023, updated and republished September 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Arman this looks really good and super healthy too – boom.
    I had a massive craving for salty, buttery toast the other day. That craving got nailed 🙂

  2. Oh my gosh, I love me some carrot cake! This would be good even with plain cream cheese slathered on top.

  3. 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!

  4. 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….

  5. 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.

  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. Team cream cheese frosting all the way! It’s the best part of carrot cake. And hey, who says you can’t have cream cheese frosting on breakfast cake… it’s basically just like putting cream cheese on a bagel, right? 😛

  8. 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.

  9. 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.

  10. 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 ;)!

      1. Just a question (I’m french..) : what does the T means? from 1 T coconut oil, melted
        Thank you and thanks for the great recipes!

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