A Healthy Carrot Cake Recipe that tastes just like the real thing! This Healthy Carrot Cake is moist, fluffy and so delicious!
Carrot cake is a delicious, classic dessert, but it’s often loaded with refined sugar and unhealthy fats.
However, with a few simple ingredient swaps (like maple syrup for refined sugar), you can enjoy a delicious and healthy version of this dessert that is perfect for Spring and Easter lunch or dinner.
This healthy carrot cake is made with wholesome real food ingredients like oat flour, carrots, Greek yogurt, coconut oil, and maple syrup.
For another delicious healthy dessert recipe, try our Sweet Potato Brownies!
What makes this carrot cake healthy?
- Our healthy carrot cake is made with wholesome real food ingredients like oat flour, carrots, Greek yogurt, coconut oil, and maple syrup.
- This cake is loaded with classic spice flavor and topped with a creamy healthy Neuchâtel cheese frosting for the perfect feel-good dessert, or even breakfast!
- Made with whole-grain flour and has no refined sugar. It’s also loaded with veggies!
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
For the cake you’ll need:
- large carrots
- eggs
- maple syrup – honey can also be used
- coconut oil
- greek yogurt- this adds moisture to the cake and keeps it low calorie
- vanilla extract
- oat flour – you can buy it or make your own oat flour easily at home!
- baking powder, baking soda
- spices: ground cinnamon, ground ginger, ground nutmeg, sea salt
The frosting is a mix of:
- neufchatel cheese – this is lower fat cream cheese
- greek yogurt
- maple syrup
- sea salt
Substitutions
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 – I did not test an egg substitute because there are 3 eggs in this recipe. Flax eggs usually work well in baked goods but produce the best results when there are only 1 or 2 eggs.
Maple Syrup – Honey makes a great alternative to maple syrup, both for the cake and the frosting. I would avoid substituting a granulated sweetener for the maple syrup as this has not been tested and might make the cake too 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.
Greek Yogurt – I tested full fat and fat free Greek yogurt in this recipe. Both worked great but I personally favored full fat Greek yogurt as it made the cake more moist and the frosting taste richer.
Vanilla Extract – Opt for pure vanilla extract instead of imitation vanilla.
Oat Flour – I 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. Don not substitute with almond 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 – All ingredients used in this recipe can be gluten free. If you have a severe intolerance or Celiac be sure to select oats/oat flour that is certified gluten free.
How to make Healthy Carrot Cake
- Add the wet ingredients and grated carrots to a bowl and mix together until well incorporated.
- In a separate mixing bowl, combine the dry ingredients.
- 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 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 the softened Neufchatel cheese, Greek yogurt, maple syrup, and salt. Beat until 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.
How to grate carrots for carrot cake
The best way to grate carrots for carrot cake is to use a box grater. You’ll want to use the coarse grater side. We don’t recommend using a food processor for grating carrots.
making Carrot Cake cupcakes
Use silicone muffin liners to ensure that the cupcakes are easily removed and won’t stick to liners. 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.
What are the best spices to use in carrot cake?
Carrot cake is essentially a spice cake with carrots. It should be lightly sweet and full of warm spices, and this cake is just that!
Cinnamon, ground ginger, and nutmeg are the most common spices used in carrot cake. If you have it on hand and love the sweet and spicy flavor combo, a little cardamon makes a wonderful addition (1/4 to ½ tsp is a good place to start).
If you don’t have ground cinnamon, nutmeg, and ground ginger in your cupboard but are able to find a container of pumpkin pie spice that you need to use up this can work nicely. 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!
Pro Tip:
- 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 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, try sprinkling it with ground cinnamon, shredded coconut, or some crushed nuts (we love walnuts or pecans) for simple and healthy decorating.
How to serve Healthy Carrot Cake
- Carrot cake should be served slightly chilled and decorated, but can also be served without frosting.
How to decorate a Carrot Cake
- For a simple look, lather your frosting on the cake once cooled, and top it with some grated carrots 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!
Easy Healthy Carrot Cake FAQs
Cream cheese icing is best on carrot cake!
Carrots can turn green due to a chemical reaction with baking soda.
Walnuts or pecans are a great addition to your carrot cake!
Oil helps keep the cake light and moist. Butter can also overpower the other ingredients, so the oil allows the carrots and spices to be more flavorful!
Traditional carrot cake is not healthy, it is loaded with sugar and calories. This recipe is lower in sugar and calories than traditional recipes.
Other healthy dessert recipes:
Looking for other easy desserts? Check out these 40+ Healthy Dessert Recipes.
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 tsp 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 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, try sprinkling it with ground cinnamon, shredded coconut, or some crushed nuts (we love walnuts or pecans) for simple and healthy decorating.
Samantha says
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.
Liz Marino says
Sorry to hear that it didn’t work for you!
Brianna R says
Can you use already shredded carrots?
Liz Marino says
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!
Ann says
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?
Liz Marino says
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.
Kara says
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!!
Kathleen says
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.
The Clean Eating Couple says
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!
Julie says
Oh my goodness! This coupled with the frosting are amazing. I didn’t miss the sugar at all! It made Easter dinner extra special.
Niki says
Can I double this recipe?
The Clean Eating Couple says
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.
Vanessa Roe says
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
Elysa says
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
mary says
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.
The Clean Eating Couple says
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.
Alison H says
Would almond flour work instead of oat flour?
The Clean Eating Couple says
I’ve never tried that substitution, so I’m not sure how it would work. If you try it, let me know!
Lori says
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!
Ashley says
Hi! Can I use instant oats instead of oat flour? Thanks!
The Clean Eating Couple says
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
LauraL says
Delicious! Coming back to the website just after finishing the last bit, the carrot cake its really really good! 😊
Congrats and thanks for sharing
Laura Stephens says
Thanks for breaking down the nutritional content, but what would you say constitutes a serving?
The Clean Eating Couple says
Per the recipe, its 16 servings out of an 8×8 square dish. Hope this helps!
Lexi says
What about the Greek yogurt for the cake mix.. does that go in with wet ingredients??
The Clean Eating Couple says
It’s added in with the wet ingredients in step 3!
Anna Johnson says
The best healthy carrot cake recipe I have tried. Leaves you satisfied without the guilt.
Sharon says
Hi. I love all your recipes! I have a question on this one. Could you use applesauce in place of oil?
The Clean Eating Couple says
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!