Healthy Carrot Cake Recipe

With this healthy carrot cake recipe, now you can keep up your clean eating lifestyle and still eat your cake, too!

Healthy Carrot Cake Recipe | Now, you can stay on your clean lifestyle AND eat your cake, too! | asweetpeachef.com

Alright, peeps.  We’ve hit carrot cake gold up in here.

Clean. Healthy. Carrot. Cake. Gold.

Yep, and it’s amaaaaazing.

Peeled carrots laying on a chopping board, ready to be used for healthy carrot cake recipe Peeled carrots, ready to be grated and used in healthy carrot cake

Now, to be honest, I’m not a huge cake person.

Sure, I’ll enjoy a cheesecake now and again, a birthday cake…maybe.

But I don’t tend to eat much cake.

Instead, I prefer sweet breads, pudding, these chocolate peanut butter cups, and little coconut bites for my sweets.

Bowl of grated carrots and raisins to be mixed in the healthy carrot cake batter on the left and, on the right, the healthy carrot cake recipe batter is mixed. Close up photo of healthy carrot cake batter, ready to be poured into a baking tray High angle photo of the baked healthy carrot cake, ready to be garnished with frosting

Out of all the cakes, though, carrot cake is my fave.

There’s something about the earthy, naturally sweet flavors of the carrots mixed with the warm cinnamon, nutmeg, and cloves that I find really delicious and almost comforting.  It’s like a combo of Winter flavors with Spring produce.

And, now that I think about it, it reminds me of being a kid again.

A slice of healthy carrot cake, plated and ready to be enjoyed and topped with a greek yogurt frosting.Healthy carrot cake topped with greek yogurt frosting, sliced and ready to be served

Alas, being a kid and eating cake is A LOT different than being an adult and eating cake.

Cue the collective [adult] sigh.

As a kid, you don’t really care about calories or sugar or even gaining weight.  You don’t look at cake as something evil or harmful.

As a kid, cake is cake, ya know?

As an adult, however, there’s a lot more baggage when we have cake.  There’s the guilt, pleasure, flavors, textures, weight loss goals, macros, and all the in-between.

Yep, I think “baggage” pretty much sums this up nicely.

Close up photo of slice of healthy carrot cake on a serving plate

That’s why I love love LOVE this healthy carrot cake recipe.

Now, you can enjoy the cake as if you were a kid, maintain your healthy lifestyle, and not feel guilty that you’re not making a good choice.

This carrot cake recipe includes no refined sugars, no refined flours, no processed ingredients.  Just pure and whole goodness in carrot cake form.

This, my friends, is one good choice.

Is Carrot Cake Healthy?

If you’ve ever wondered, “Is carrot cake healthy?” and “Are carrots really in carrot cake?” the answer to both is a resounding yes! (if you follow this recipe, that is).

This easy, healthy carrot cake recipe contains no refined sugars, no refined flours, and no processed ingredients.  Now you can enjoy pure and whole goodness in carrot cake form. Plus, it’s a sneaky way for you to eat your veggies!

This, my friends, is one good choice.

How to Make Healthy Carrot Cake Gluten Free

While this healthy carrot cake recipe calls for whole-wheat pastry flour, you can easily make switch this with a gluten-free alternative, such as arrowroot flour, almond flour, or tapioca flour to make a gluten-free carrot cake. Your guests will never taste the difference!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

4.93 from 14 votes
Healthy Carrot Cake Square Recipe Preview Image
Healthy Carrot Cake Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
Now you can stay on your clean lifestyle and still have your healthy carrot cake recipe, too!
Categories: Cake, Clean, Dessert, Healthy
Difficulty: Easy
Keyword: carrot cake recipe healthy, healthy carrot cake, healthy carrot cake recipe
Servings: 12
Calories: 229 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
For The Carrot Cake:
  • 1 1/2 cups whole wheat pastry flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp kosher salt
  • 1/8 tsp ground cloves
  • 1/4 cup coconut oil melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup pure maple syrup
  • 1/2 cup plain greek yogurt
  • 1/3 cup plain unsweetened almond milk
  • 2 cups carrots about 3 medium, grated
  • 1/2 cup raisins
For The Frosting:
  • 1 1/2 cups plain greek yogurt
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with coconut oil.
  2. In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.
  3. In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.
  4. Add the wet to the dry and stir until just incorporated,
  5. Fold in the carrots and raisins.
  6. Bake for 20-25 minutes until toothpick comes out clean.
  7. Allow to cool completely to room temperature before frosting.
  8. To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
  9. Let the frosting set for 1-2 hours before slicing and serving.

Recipe Video

Nutrition Facts
Healthy Carrot Cake Recipe
Amount Per Serving (1 g)
Calories 229 Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Saturated Fat 4.3g22%
Cholesterol 37.4mg12%
Sodium 285.6mg12%
Carbohydrates 33.7g11%
Fiber 2.9g12%
Sugar 18.9g21%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.

This post includes affiliate links for products I use frequently and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

36 thoughts on “Healthy Carrot Cake Recipe

  1. 5 stars
    Hi! I did a trial run of this cake today for my son’s first birthday! It tastes sooo good! I forgot the melted coconut oil in the microwave (mom brain) but followed the rest of the recipe exactly. Surprisingly, it came out very moist, maybe too moist? I checked it with a toothpick and it came out clean so I’m wondering if it’s cooked all the way or if it is just very moist and dense. Also, the top fell a little after I took it out of the oven. Is there any way to prevent that?
    Thank you so much for this recipe! It’s my new go to carrot cake recipe for everyone, not just baby, and I’m so excited I can eat it guilt free from time to time!

  2. 5 stars
    Lacey,
    Congratulations for creating this recipe. I just tried it yesterday and it has been my best carrot cake EVER.
    Eventough I had to replace maple syrup with brown sugar – the taste and texture is amazing.
    I also loved the icing. I am looking forward to try this recipe again using the maple syrup.

  3. 5 stars
    Just made this and it came out amazing! Not too sweet, but just enough to be satisfying! I skipped the frosting and it was still pretty delicious. I added some pecans to it as well and it was perfect!

  4. Made this the other day using regular non-fat yogurt (no Greek yogurt available in most places in Japan), and the taste was quite good, but the cooking was a disaster! After the recommended 25 minutes at the recommended temperature, the inside starting down from the top a centimeter or two was still complete mush and the grated carrots still crunchy. Another 10 minutes, not much change, so I did another 25 minutes at a higher temperature, covered with foil to keep the already well cooked top from burning, but is was still mushy on the bottom and had gooey spots here and there despite stirring and mixing the ingredients more than the recipe said.

  5. 5 stars
    I made this tonight with a few changes- I had a small pile of carrots and zucchini to use up so I used both, and left out the almond milk because the zucchini has so much moisture, and increased the oil to 1/3 c. It turned out REALLY good. Highly recommend this recipe.

  6. 4 stars
    Made this for my daughters bday. You definitely need parchment rounds. I ran out of parchment so used cooking spray. It stuck big time. Luckily the icing recipe made for plenty of volume that I stuffed between the layers .tasted nice ut not like traditional carrot cake. I ended putting leftovers into containers and it tasted better all mixed up the next day. Won’t make again because finicky but nice tasting.

  7. Hi,
    I made this recipe and it Is delicious. My only concern was that the shredded carrots changed color after baking to green. Do you have any idea why? Thank you

    1. It is the baking powder/baking soda reacting with the natural colour in the carrots – nothing to be of concern, just a little odd to look at!

  8. Hi there, I want to make this as a desert for a bbq I’m having this weekend but I don’t like raisins. Do you think this will work just as well with semi-sweet chocolate chips?

  9. 2 substitution questions:

    1. Can I sub apple sauce for the coconut oil?
    2. Can I use 1/2 plus 1/3 cup plain regular yogurt instead of Greek yogurt and almond milk?

    Thanks!

  10. 5 stars
    This is a forgiving recipe. I find many quick breads or cake recipes that have fruit or vegetable as a main ingredient are very flexible – banana bread, zucchini bread etc. The same holds true for carrots!

    I made several substitutions because I didn’t have maple syrup or almond milk on hand and I didn’t have quite enough wheat flour. Raw clover honey instead of maple syrup, an extra egg instead of almond milk and I subbed out some of the wheat flour for coconut flour. Also cacao nibs instead of raisins because I despise raisins. It turned out great, extremely moist and your spice proportions were just right!

    Thanks for the idea of putting Greek yogurt into carrot cake. You helped me turn something that would’ve gone to waste into something delicious.

    PS, if you own a juicer, carrot cake turns out amazing when you juice the carrots and bake your cake with the pulp!

  11. Hi can i substitute the whole wheat flour for gluten free flour? Will it turn out to still be soft and moist? Thanks

  12. 5 stars
    Amazing! I really didn’t think it would turn out right, as so many ‘healthy alternative’ recipes are disappointing and I tend to think, eat the real thing and go for a run! But I saw the tip at the bottom about substituting protein powder for some of the flour, so I used a rough ratio of 1/3 cup protein powder, 1/3 cup buckwheat flour and the rest all purpose (in UK it’s called Plain) flour. Also I didn’t have any rasins so had to use cranberries but they really work.

    Thank you 🙂

  13. Lacey,
    This is the best carrot cake – healthy or not- that I have made! I did substitute a cream cheese frosting (80z. organic cream cheese with 1/4 cup maple syrup, 1 t. vanilla) instead of the yogurt frosting but will try the yogurt frosting soon. Anyway, everyone loved it and have requested that I make it again soon. Thanks so much for all your recipes – everything I’ve tried on your site has been a hit!

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