This post may contain affiliate links. See my disclosure policy.
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.
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 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!
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?
Hi Dalayna! 🙂
Making it in a sheet cake pan is exactly how my mum makes it 🙂 Just cut down on the cooking time slightly 🙂
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?
This looks so yummy. Great idea. Just discovered your blog and I absolutely love it 🙂 Thank you for the awesome recipe!
Thanks so much for your kind words, Cindy! 🙂
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
Thanks so much Saumya- Hope you enjoy it 🙂
Love that this carrot cake can be made for any dietary restriction! Looks delicious!!
Thanks so much Phoebe- Appreciate you stopping by 🙂
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
Thank you so much Catherine- promise it’s delicious 🙂
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?
Thanks so much Deanna! I do melt the coconut oil first if it’s Winter and firmed up- Otherwise you can use any oil 🙂 Maybe not olive oil though 😛
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!
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!
Sorry if this has been asked already, but what kind of GF blend do you use? Thanks!
No worries at all! I’ve used a couple, one of which is Bob Red Mill’s! 🙂
This recipe looks awesome!! Do you think that you could use coconut flour in the recipe?
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 🙂
ooooh, I’d have definitely made a second trip for frosting. because, frosting! but this looks fantastic enough as is – wish I had a slice right now!
Haha, not going to lie, when I made truffles with the excess, I had a tonne of frosting left which was perfect for toast. :p
I love carrot cake of all kinds… this looks delish!
Thank you so much 🙂
Could i do this recipe without coconut oil?
I substituted the coconut oil for extra virgin olive oil and it came out great.
Hey Mia 🙂 You can use any mild tasting oil- alternatively you could try applesauce but I’m assuming that it would be more dry!