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!
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
3 1/4cupsall purpose flourGluten free, if needed * See notes
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.