Healthy Carrot Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 195kcal

Author Arman Liew

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.

Video

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