Healthy Carrot Cake

5 from 65 votes

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. 


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 65 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



  • 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.


* 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. 


Serving: 1Slice | Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Sodium: 332mg | Potassium: 36mg | Fiber: 1g | Calcium: 90mg | Iron: 2mg | NET CARBS: 23g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


148 thoughts on “Healthy Carrot Cake

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

  2. 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!

  3. 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.

  4. 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.

  5. 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? 😛

    1. It is pretty much the beautiful swan of the ugly sister, being the cream cheese 😉

  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. 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.

    1. I owe you a reply. Expect one tomorrow. 😀

      We need to marathon x 100 before we go on our eating bender.

  8. 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….

    1. WELL. Thanks for forgiving me. I have a surprise recipe which you’d approve of then coming up 😉

  9. 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!

    1. Thanks buddy. We can save the frosting for the spoons. I wonder if I can make this primal…. 😉

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

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