Our healthy carrot cake recipe is ultra moist and made with whole ingredients such as white whole wheat flour, maple syrup, warm spices, and applesauce.
We know you guys love carrot cake recipes because some of our most popular recipes on FFF are our Chocolate Chip Carrot Cake Loaf and Oatmeal Carrot Cake Cookies!
This recipe was modified on April 7, 2020. It has now been tested multiple times to ensure it works and tastes delicious!
Healthy Carrot Cake = Cake for All Seasons
So I’m trying to figure out what season carrot cake belongs in. Is it a winter cake? A summer cake? An Easter cake? The world may never know.
I’m dubbing it a year-round cake because carrots are pretty much always in season. How do you feel about that?
This healthy carrot cake recipe is probably the easiest carrot cake you’ll ever make and it is so good! Here’s why you should make it:
Why Make This Healthy Carrot Cake Recipe?
- Whole Grains: in this healthy carrot cake recipe, we’re using half white whole wheat flour and half all-purpose to make sure it’s light and airy.
- Lower in Sugar: this recipe uses a combination of brown sugar and maple syrup. It’s not overly sweet, but still so yummy.
- Lower in Fat: we subbed out some oil for applesauce, to make sure this healthy carrot cake still comes out moist, but not packed with fat.
Is carrot cake healthy?
For the most part, carrot cake is made with butter, sugar, and flour, making it a decadent dessert especially when served with classic cream cheese frosting!
This carrot cake recipe, however, is made healthier with real-food ingredient swaps such as white whole wheat flour, coconut oil, maple syrup, and applesauce.
Healthy Carrot Cake Ingredients
You likely already have everything you need for this carrot cake in your kitchen because it’s made from pantry staples.
One thing we try and do here at Fit Foodie Finds is bake with similar ingredients in all of our recipes so you aren’t scrambling to find weird/hard-to-find ingredients! Here’s the basis of what you need:
- carrots
- white whole wheat flour
- all-purpose flour
- brown sugar
- carrot cake spices
- pecans
- raisins
- applesauce
- eggs
- vanilla
- maple syrup
- almond milk
- coconut oil
best cream cheese frosting
This recipe uses a variation of our Greek yogurt cream cheese frosting. It’s simple, not too sweet, and something you definitely don’t want to skip.
- cream cheese
- Greek yogurt
- maple syrup
Easy Method
Whether you’re making this carrot cake recipe for Easter, a family birthday, or just because. It’s rather simple to put together.
- Grate Carrots: first, peel and grate 2-cups of carrots. We suggest doing a fine to medium grate.
- Wet Ingredients: Combine all wet ingredients minus the coconut oil in a large bowl. Make sure to add the coconut oil last so that it doesn’t coagulate.
- Dry Ingredients: Combine dry ingredients in a large bowl.
- Mix: Add wet ingredients to dry and mix to combine. Finally, add in melted coconut oil and mix again.
- Bake: Transfer the carrot cake batter into a greased 9×9-inch pan and bake at 350ºF for 25-30 minutes.
- Frost: Let carrot cake cool completely and then frost with Greek yogurt cream cheese frosting.
Can I make this cake vegan?
While we haven’t tested this recipe with flax eggs, we are confident that it will work. Follow our How to Make a Flax Egg recipe! In addition to a flax egg, you can replace the Greek yogurt with a non-dairy yogurt or even more mashed banana.
Can I sub a different flour such as almond flour or coconut four?
The short answer to this is NO. Coconut flour and almond flour can NOT be swapped 1:1 with white whole wheat flour. You’ll need to find a grain-free specific carrot cake recipe if you want to go that route.
Storage
Cover carrot cake with a piece of plastic wrap and store in the fridge for up to 3-5 days.
Healthy Carrot Cake Recipe
Our healthy carrot cake is ultra moist and made with whole ingredients such as white whole wheat flour, maple syrup, warm spices, and Greek yogurt.
Ingredients
Dry
- 3–4 large carrots, peeled and grated (2-cups packed)
- 3/4 cup white whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/3 cup chopped pecans
- 1/3 cup raisins
Wet
- 1/3 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
Cream Cheese Frosting
- 1/2 cup fat-free cream cheese
- 1/2 cup nonfat Greek yogurt
- 2 tablespoons maple syrup (or more to taste)
Instructions
Healthy Carrot Cake
- Preheat oven to 350ºF and spray a 9×9-inch pan with coconut oil cooking spray. Set aside.
- Next, peel and grate 2 to 3 large carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible. Save the juice and drink it! It’s good for you 🙂
- Measure out 2 cups of grated carrots and then place into a large bowl along with the rest of the dry ingredients and mix.
- In a medium bowl, mix together wet ingredients minus the coconut oil.
- Add wet ingredients into the dry ingredients and mix. Finally, add in melted coconut oil and mix again.
- Transfer batter into a 9×9-inch pan and into the oven. Bake at 350ºF for 25-30 minutes.
- Let carrot cake cool for at least an hour before frosting.
Cream Cheese Frosting
- While the carrot cake is cooling, make healthy cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.
- Once the carrot cake is cool enough, frost, top with optional ground cinnamon and chopped pecans, slice, and enjoy!
Tips & Notes
- This recipe was updated on April 7, 2020, as many people had problems with the cake being too dense. For the original recipe click HERE.
- Nutrition information does not include optional toppings.
Nutrition Facts
Serving Size: 1/9 Calories: 308 Sugar: 32 Fat: 7 Carbohydrates: 52 Fiber: 3 Protein: 11Keywords: healthy carrot cake
I am not usually a huge fan of carrot cake, but this recipe is making me rethink everything!! It tastes amazing, not too rich or sweet, and is topped with the perfect light frosting, cinnamon and chopped pecans. Yum!!! 🤤🤤
★★★★★
Yay! So glad you enjoyed this carrot cake as much as we do, Bethany 😀
Waste of quality ingredients! Do not make this recipe! Why is it still here when the reviews of so bad??
★
Hi Sarah, We’re so sorry to hear this! Wondering if you made any modifications? Or what issues you had? Would love to get to the bottom of this for you 🙂
Hi, can I swap out the whole wheat and all purpose flour for Bob’s Red Mill Gluten Free 1:1 Flour?
We haven’t tested this, but it should work as long as you’re using Bob’s GF 1:1 flour! Let us know how it goes 🙂
DON’T MAKE THIS RECIPE. This recipe should be taken down if it is not correct. It turned out so dense and dry even though I used the second recipe. The Icing is a joke. It was so liquidy. I wasted a whole bunch of ingredients hoping to make a birthday cake.
★
how do you recommend storing?
in fridge or leave out in a sealed container ?
We recommend storing in the fridge!
I really don’t like cinnamon What else could I use ? Or would it be ok to leave it out ?
Just omit it!
Super Easy to follow and the best part was that in the result! Cake was to die forrrrrrrr.
Thank you so much.
P.S. – I tried it with flaxseeds instead of eggs.
(2 tbs of Flaxseeds + 6 tbs of Water = Mix and leave it in the fridge for 10 mins)
★★★★★
Thanks so much for letting us know flax eggs work!
I made the cake, turned out very dense .. is there any chance you can make your measures in grams rather than cups?
★★
if all i have is self raising flour on hand how much of the all purpose flour do i substitute for self raising and do i now not put any baking powder?
Hello! Unfortunately, we have not tested this recipe with self-rising flour! So sorry I’m not much help.
Mine came out really dense and heavy. I did not have whole wheat flour and used all purpose. I’m not sure what i did. i may have added a bit too much carrots. My batter seem carrot heavy. 🙁
Can you make this in a Bundt cake pan?
Can I use spelt flour as my whole wheat flour for this recipe? Also, if I leave the raisins out will it make a big difference?
You can leave the raisins out! I haven’t tried this with spelt flour, so I can’t say!
I substituted coconut sugar for light brown and used all Bob’s Red Mill whole wheat pastry flour. Delicious cake for Easter!
★★★★★
Glad you loved it!!
Hi,
I only have a 9×13 pan, would this work? Or should I opt for a round cake pan?
Thank you!
I don’t have coconut oil, what’s a good substitute?
You can use butter!
Can’t wait to make this for Easter!
★★★★★
What is the new recipe for the healthy carrot cake?
The new recipe is what is in the recipe card!
Hi there! I took a screenshot of the ingredients in the original recipe yesterday so I can make this for Easter! Now that I have all of those ingredients (and don’t want to brave the grocery story again) can you please share the original recipe?
Thank you!
Hello! Have you made the original recipe before? We believe we originally mistyped the recipe which results in a very dense, gummy cake. You can get the original recipe by emailing linley@fitfoodiefinds.com!
Can you sub mashed bananas for apple sauce? That’s the only ingredient I’m missing!
Yes you can!
I didn’t have any success with this came either and I’m usually pretty good at this. I think the banana make it a banana bread texture instead a light and fluffy carrot cake. Not enough flour, eggs and baking soda or similar, so no raising at all. Also there’s as odd passage “remove all the liquid from the carrots” and then add a ridiculous amount of milk. And I don’t like the simplified version of mixing all dry and mixing all liquid as it does makes a difference
Hello! Thank you so much for your honest feedback on this recipe. We wanted to let you know we’ve re-written the recipe, which has now been tested multiple times. We are so sorry our original recipe did not work properly. Best, Lee.
Made the mistake of not reading the comments first, and like other people said, there is not enough flour in this recipe. Texture is mushy and very deflated.
Hello! Thank you so much for your honest feedback on this recipe. We wanted to let you know we’ve re-written the recipe, which has now been tested multiple times. We are so sorry our original recipe did not work properly. Best, Lee.