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Healthy Carrot Cake Recipe
Lacey Baier of A Sweet Pea Chef
Now you can stay on your clean lifestyle and still have your healthy carrot cake recipe, too!
4.80
from
24
votes
Print Recipe
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
Calories
229
kcal
Equipment
Rimmed Baking Sheet
mixing bowl
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Ingredients
1x
2x
3x
For The Carrot Cake:
1 ½
cups
whole wheat pastry flour
2
teaspoon
baking soda
1
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
ground ginger
⅛
teaspoon
kosher salt
⅛
teaspoon
ground cloves
¼
cup
coconut oil
melted
2
large eggs
1
teaspoon
vanilla extract
⅔
cup
pure maple syrup
½
cup
plain greek yogurt
⅓
cup
plain
unsweetened almond milk
2
cups
carrots
about 3 medium, grated
½
cup
raisins
For The Frosting:
1 ½
cups
plain greek yogurt
2
tablespoon
pure maple syrup
1
teaspoon
vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit and coat a 9x13
baking pan
with coconut oil.
In a medium
mixing bowl
, combine the flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.
In a separate
mixing bowl
, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.
Add the wet to the dry and stir until just incorporated,
Fold in the carrots and raisins.
Bake for 20-25 minutes until toothpick comes out clean.
Allow to cool completely to room temperature before frosting.
To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
Let the frosting set for 1-2 hours before slicing and serving.
Nutrition
Serving:
1
g
Calories:
229
kcal
Carbohydrates:
33.7
g
Protein:
6.5
g
Fat:
8.6
g
Saturated Fat:
4.3
g
Cholesterol:
37.4
mg
Sodium:
285.6
mg
Fiber:
2.9
g
Sugar:
18.9
g
Tried this recipe?
Let us know
how it was!