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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, carrot cake cookies, or carrot cake muffins next.
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
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.
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.
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.
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.
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.
Frequently asked questions
This cake could technically be vegan if you used dairy-free milk and vegan frosting.
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
- Healthy chocolate cake
- Healthy apple cake
- Healthy banana cake
- Blueberry breakfast cake
- Healthy mug cake
Healthy Carrot Cake
Video
Ingredients
- 3 1/4 cups all purpose flour Gluten free, if needed
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 cup coconut sugar or brown sugar
- 1 1/2 cups milk I used unsweetened almond milk
- 1 cup coconut oil melted (can use any neutral tasting oil)
- 3 1/2 cups carrots grated
- 1/2 cup walnuts chopped
- 1/2 cup raisins Optional
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
Nutrition
Originally updated March 2023, updated and republished September 2024
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.
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 :))
I shared some of it with friends and I was told it is delicious!
Regina, you are gold. Next time you’re in Melbourne, I will whip you up a loaf 😉
Hey Arman, I’m very new to the whole baking concept and was just wondering, when you say 1T coconut oil, is that 1 teaspoon?
Also, can I just put 1/4 cup sugar instead of Natvia??
Thank you!!!
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!
Thank YOU for hosting such a fantastic link up- You’ve really inspired me to make more of an effort in the kitchen to participate each week!
Awesome..I’m so glad to know!
Can this be baked in layer pans like a regular cake?
Hi Laura! Yep- it most certainly can- that is exactly how my mum bakes it 🙂
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!
They would so accept you. Hugh Hefner has gone easy now that he’s aging :p
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.
I hope the schedule opens up soon buddy 😉
My bread game is only with easy breads. fml.
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!
Thanks, Shashi!
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 😉
LOL. Stefan must really love you then 😉
Our mums should hang out then we can hang out!
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.
Stop flirting with me. I don’t like vegans.
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
LOL!!!!! It totally counts as hidden veggies…right? RIGHT?
I’m team 50% frosting, 50% cake 🙂 And now I’m craving some kind of breakfast bread – banana, zucchini…ahhh!
Well, you’re in luck buddy. Come next week (fingers crossed!)
im team cake all the way…with a thin slice of cream cheese frosting.
Mmm me too!