Love carrot cake? Yah, me too. Get your fix by making out healthy carrot cake recipe with 100% whole grains, maple syrup, and coconut oil! Oh, and freshly grated carrots for the most delicious carrot cake made from scratch.
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?
Brooke let me shoot with her AMAZING camera Canon Mark III for this recipe. Uhmmmmm I am totally thinking about upgrading and switching from Nikon to Canon. I’ve loved shooting with Nikon for the past 5 years, but the more I play around with Canon, the more I like it. I even like the noise it makes when a photo is taken better than Nikon. :)
What is a girl to do?
This healthy carrot cake is probably the easiest carrot cake recipe you’ll ever make. I tested it 3 times last week and it got easier every time. Girl’s gotta make sure it works before it goes on the blog. I’m not complaining…my fridge was fully stocked with the best cake in the world. Plus, this recipe is of carrot cake made from scratch…none of that boxed stuff!
Why do I love this carrot cake so much? Well, let me tell you!
The Best Healthy Carrot Cake
- It’s made with 100% whole wheat flour
- We used maple syrup isntead of refined sugar
- We supplemented some Greek yogurt
- It’s made with coconut oil instead of butter
- It’s topped with the BEST healthy cream cheese frosting recipe ever!
I forgot to mention that you likely already have everything you need for this carrot cake in your kitchen. 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 what you need:
Healthy Carrot Cake Ingredients
- white whole wheat flour
- eggs
- ground cinnamon
- coconut oil
- maple syrup
- grated carrots
- Greek yogurt
Cream Cheese Frosting for Carrot Cake
- fat-free cream cheese
- nonfat Greek yogurt
- maple syrup
More Healthy Carrot Cake Recipes
Lightened Up Carrot Cake
Love carrot cake? Yah, me too. Get your fix by making out healthy carrot cake recipe with 100% whole grains, maple syrup, and coconut oil! Oh, and freshly grated carrots for the most delicious carrot cake made from scratch.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
Ingredients
Wet
- 1 medium size bananas, mashed (~1 cup)
- 2 large eggs
- ¼ cup nonfat Greek yogurt
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1 cup grated carrots
Dry
- 1.5 cups white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1.5 teaspoon ground cinnamon
- ⅛ teaspoon salt
For the Frosting
- 1/2 cup fat-free cream cheese
- 1/2 cup vanilla Greek yogurt
- 2 tablespoons maple syrup
Instructions
For the Carrot Cake Bars
- Preheat oven to 350ºF and spray a 9×9 inch pan with coconut oil cooking spray. Set aside.
- In a large bowl, mix together wet ingredients minus the coconut oil. In a medium bowl, mix together dry ingredients. Set aside.
- Finely grate 2 to 3 carrots. Place on 2 pieces of paper towel and squeeze as much of the moisture out as possible. Save the juice and drink it! It’s good for you :)
- Add carrots in wet ingredients and mix. Then, add in dry ingredients and mix.
- Finally add in melted coconut oil and mix. Transfer batter into a 9×9 inch pan and into the oven.
- Bake at 350ºF for 35-40 minutes. Let cool for at least an hour before frosting.
For the Frosting
- Place all ingredients in a bowl and mix until smooth.
Nutrition
- Serving Size: 1/9
- Calories: 242
- Sugar: 18
- Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 7
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