Healthy Carrot Cake
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This healthy carrot cake is a wholesome dessert that’s fluffy, moist, and so delicious! Make this gluten free carrot cake recipe for a treat that tastes just like the real thing!
Our healthy carrot cake recipe has wholesome real food ingredients like whole grain oat flour, carrots, Greek yogurt, coconut oil, and maple syrup.
With a classic spice flavor and a topping of creamy Neuchâtel cheese frosting, it’s the perfect feel-good dessert or snack.
Liz’s Tips for Baking Carrot Cake
- The best way to grate carrots for carrot cake is to use the coarse grater side of a box grater. We don’t recommend using a food processor to grate carrots.
- Allow the cake to cool completely before frosting to prevent it from tearing.
- Go crazy with the toppings! The more toppings, the better! Add all your favorite taco toppings to this for a delicious meal!
If you want to enjoy all the flavors of carrot cake in a healthy breakfast, try our Carrot Cake Baked Oatmeal or Healthy Carrot Muffins.
Ingredients
Substitutions and Recipe Variations
Carrots: Carrot cake is not quite carrot cake without carrots, however, you can make an equally delicious healthy spice cake using grated sweet potato or even zucchini.
If using zucchini you will want to remove some of the moisture (squeeze the grated zucchini between several folded paper towels), fluff it up, and then measure out 2 cups. You can also try our Healthy Zucchini Bread.
Eggs: We did not test this recipe with any egg substitutes because it has 3 eggs. Flax eggs produce the best results when they are replacing only 1 or 2 eggs.
Maple Syrup: Honey makes a great alternative to maple syrup, both for the cake and the frosting. We don’t recommend substituting a granulated sweetener for the maple syrup as they can make the cake dry and the frosting grainy.
Coconut Oil: Coconut oil is a great alternative to butter in baked goods; however, any neutral flavored cooking oil can be used in this recipe. Avocado oil is another great healthier option. I don’t recommend substituting the yogurt with anything, including unsweetened applesauce – it will not bake the same.
Greek Yogurt: We tested this healthy carrot cake recipe using full fat and fat free Greek yogurt. Both work great but we prefer full fat Greek yogurt, as it makes the cake more moist and the frosting taste richer.
Vanilla Extract: For the best flavor, use pure vanilla extract instead of imitation vanilla.
Oat Flour: We used store-bought oat flour for this recipe, but you can make oat flour easily at home! If you need to follow a gluten-free diet, be sure to purchase gluten-free oat flour. Do not substitute with whole wheat flour, almond flour or coconut flour.
Neufchatel cheese: Neufchatel cheese is very similar in taste and texture to cream cheese but it is lower in fat. If you are having trouble finding this ingredient you can substitute low-fat or regular cream cheese based on your preferences. If you’d like to try a different frosting, this whipped cream frosting is great on carrot cake!
To make it gluten free: As written, this is a gluten free carrot cake recipe. However, if you have a severe intolerance or Celiac, be sure to select oats/oat flour that are certified gluten free.
Spices: If you don’t have ground cinnamon, nutmeg, and ground ginger in your cupboard you can substitute the spices listed for 1 ½ tbsp of pumpkin pie spice. It will be slightly heavier on cinnamon, the ratio of ginger will be a little less and you will add ground cloves and allspice, but it will work in a pinch!
Pineapple- Some healthy carrot cake recipes use crushed pineapple, but we don’t recommend it in this recipe. This Healthy Carrot Muffin recipe uses pineapple!
- If you love nuts, fold in ½ cup of crushed walnuts or pecans into the cake batter for a crunchy addition!
- Raisins are a delicious addition too! If you love the sweetness or raisins, you can mix in ¼ cup to the batter. If you are going to add raisins, soak them in hot water for 10 minutes, then drain. This makes the raisins super plump!
- After frosting the cake, feel free to garnish it with ground cinnamon, shredded coconut, or crushed nuts (we love walnuts or pecans).
How to make Healthy Carrot Cake
This is just a summary of the steps involved in making the recipe. Scroll down to the recipe card for the full instructions, or click on the Jump to Recipe button, below.
- Add the wet ingredients and grated carrots to a bowl. Whisk well to combine.
- In a separate mixing bowl, combine the dry ingredients.
- Pour the wet ingredients into the bowl of dry ingredients and combine with a handheld mixer. Mix until there are no lumps or dry pockets of flour, but avoid overmixing.
- Pour the cake batter into a greased pan lined with parchment paper.
- Bake at 350° for 20-25 minutes. Remove from the oven and allow it to cool.
- Prepare the frosting. In a mixing bowl, beat together Neufchatel cheese, Greek yogurt, maple syrup & salt. Beat until smooth. Store at room temperature until the cake is ready to frost.
- Frost the cooled cake with as much of the frosting as you’d like. Serve immediately or store in the fridge until ready to serve.
Carrot Cake Recipe FAQs
Yes, this recipe is easy to adapt for baking in a standard-size muffin pan. We recommend using silicone muffin liners to ensure that the cupcakes are easy to remove. You will not need to bake the cupcakes for quite as long.
Check on them after 12 minutes and remove them from the oven once they can pass the prick test (poke the center with a toothpick and if it comes out clean they are fully baked). Allow them to cool fully before frosting.
Serving and Decorating
Serving: Carrot cake tastes the best when slightly chilled and frosted, but can also be served without frosting.
Decorating: For a simple look, slather frosting on the cool cake, then garnish it with some grated carrots and/or chopped nuts (we love walnuts or pecans).
Storage
How long does carrot cake last? This will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We haven’t tried freezing this cake. I think it would be fine to freeze the cake without the frosting, but with the frosting, it won’t freeze as well!
Healthy Carrot Cake
Ingredients
For the cake:
- 2 cups grated carrots about 2-3 large carrots (do not pack)
- 3 large eggs
- ½ cup maple syrup
- ½ cup coconut oil melted
- ½ cup plain Greek yogurt any %
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
For the frosting
- 8 oz Neufchatel cheese softened
- ¼ cup Greek yogurt
- ¼ cup maple syrup
- Pinch sea salt
Instructions
- Preheat the oven to 350 F. Lightly grease the sides and bottom of an 8×8 baking pan with coconut oil or cooking spray. Line the bottom of the pan with parchment paper to ensure the cake will be removed cleanly. Set aside.
- Grate 2-3 large carrots to get 2 lightly packed cups of carrots. Measure and place in a large mixing bowl.
- Add the wet ingredients (eggs, maple syrup, melted coconut oil, greek yogurt and vanilla) to the bowl with the carrots and mix together using a handheld mixer until everything is well incorporated.
- In a separate mixing bowl, combine the dry ingredients (oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt). Stir together until there are no lumps or streaks.
- Pour the dry ingredients into the bowl with the wet ingredients and mix together with a handheld mixer. Mix until there are no lumps and the dry ingredients are well incorporated but avoid overmixing.
- Pour the cake batter into the greased pan, scraping the sides of the bowl using a rubber spatula. Place the cake in the oven and bake for 20-25 minutes or until the cake has properly risen and a toothpick can be inserted into the center and come out cleanly.
- Remove cake from the oven and allow it to cool, about 30 minutes.
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat together the softened Neufchatel cheese, ¼ cup Greek yogurt, ¼ cup of maple syrup and a pinch of salt. Beat until the frosting is smooth and creamy. Store at room temperature until the cake is ready to frost.
- Frost the cooled cake with as much of the frosting as you’d like. Serve immediately or store in the fridge until ready to serve.
Notes
- Allow the cake to cool completely before frosting to avoid tearing.
- If you love nuts, consider folding ½ cup of crushed walnuts or pecans into the cake batter for a crunchy addition!
- Raisins are another common addition to carrot cake but can be a polarizing ingredient. If you love the sweetness of raisins, you can add ¼ cup to the batter. If you are going to add raisins, soak them in hot water for 10 minutes, then drain. This makes them super plump!
- After frosting the cake, try sprinkling it with ground cinnamon, shredded coconut, or some crushed nuts (we love walnuts or pecans) for simple and healthy decorating.
Nutrition Facts
Other healthy dessert recipes:
Here are some of our favorite healthier desserts! You can also check out these 40+ Healthy Dessert Recipes.
Doubled this recipe and it is simply delicious! Family loved it! It’s printed and going in the recipe vault 🥰
Healthy ingredients
I have been waiting for a healthy carrot cake recipe! This looks good but I can not eat eggs. I do not like the ingredients in egg replacer. I know there are various ingredients to replace eggs in recipes. Do you happen to know what would work best in this recipe if it’s even possible. Three eggs are a lot to substitute for.
I’m so sorry but we didn’t test egg substitutes in this recipe. As we mentioned in the blog post, Flax eggs usually work well in baked goods but produce the best results when there are only 1 or 2 eggs. I wish I had a better answer for you but without trying it, I can’t be sure!
When measuring the coconut oil, do I melt it, measure, and then add it to the recipe? Or do I go by volume and measure it while solid? I don’t have a scale
It should be measured melted. 1/2 cup melted liquid coconut oil! No need for a scale.
Amazing! my mom & i loved it as we are eating low sugar. question- Is the nutritional facts for the whole recipe, or a slice? thanks!
It’s for one slice!
This was so good!! And I didn’t feel guilty eating it. Moist and tasty. Just like carrot cake should be!
What is the nutritional facts without the frosting?
You could put it into my fitness pal or Cronometer and calculate it yourself! I’m not sure
Turned out a little too oily for me. Flavor was delish and everyone loved it! But the inside was too mushy and oil heavy, and it took an extra 15 minutes to bake in my oven.
Sorry to hear that it didn’t work for you!
Can you use already shredded carrots?
Shredded carrots are different than grated carrots. Shredded carrots are much thicker/harder, while grated carrots are thinner. I would not use shredded carrots in this recipe!
I would like to bake this for a birthday cake- for a 9×13 or two 9” layers- would the recipe need doubled ? Seems like too much doubled?
I’m sorry but I’ve only made this in an 8×8 pan so I don’t know how to convert it. I think you’d need to double it, but I don’t know how it would impact cook time.
This is absolutely amazing. I used half olive oil and half coconut oil and substituted the oat flour with gluten free all purpose flour (I didn’t have GF oats on hand), and it turned out so yummy. I also added dates and raisins for a bit of extra sweetness. Adult and toddler-approved here!!
When measuring the half cup of coconut oil, should it be measured to half cup before or after melting?
Regarding the yogurt, must it be Greek as opposed to plain whole milk yogurt?
Thanks.
It should be solid, then melted. For the yogurt – I’ve only made this with greek yogurt so I’m not sure how plain whole milk yogurt will work – sorry!
Oh my goodness! This coupled with the frosting are amazing. I didn’t miss the sugar at all! It made Easter dinner extra special.
Can I double this recipe?
I haven’t tried it but I think it would work to double this and bake in a 9×13 dish! I can’t be 100% sure without trying though.
This is absolutely amazing! Best one I’ve tried yet!
It’s so light, fluffy and moist and so tasty. Tastes really naughty, but it isn’t at all! Give this a go, guys! You will not regret it, I promise! X ❤️ X
If your looking for a delicious healthy carrot cake this one’s for you. I made this for my son’s 3rd birthday. This recipe gets a 5 out of 5 stars.
I highly recommend making this and will share this recipe with others
Cake very good, frosting not very good. Only change I made was using a substitute maple syrup (tried to add sugar to it) – may try it again although pretty disappointed.
If you added granulated sugar to the frosting instead of maple syrup, it would not turn out the same and likely is the issue. As stated in my recommended substitutions, honey would be a comparable substitute for the maple syrup, but granulated sugar would change the texture.
Would almond flour work instead of oat flour?
I’ve never tried that substitution, so I’m not sure how it would work. If you try it, let me know!
I made this carrot cake and it’s delicious. No guilt. I love that this cake is made with real ingredients. Thanks so much for this yummy treat!
Hi! Can I use instant oats instead of oat flour? Thanks!
No you can’t! Please read the green substitutions box. You can make your own oat flour. Here’s a link to how to make oat flour
Delicious! Coming back to the website just after finishing the last bit, the carrot cake its really really good! 😊
Congrats and thanks for sharing
Thanks for breaking down the nutritional content, but what would you say constitutes a serving?
Per the recipe, its 16 servings out of an 8×8 square dish. Hope this helps!
What about the Greek yogurt for the cake mix.. does that go in with wet ingredients??
It’s added in with the wet ingredients in step 3!
The best healthy carrot cake recipe I have tried. Leaves you satisfied without the guilt.
Hi. I love all your recipes! I have a question on this one. Could you use applesauce in place of oil?
I’m sorry but I haven’t tried that so I’m not sure if that would work. I wouldn’t recommend it because there isn’t much fat in the cake so it kindof is necessary!