by Olena

Healthy Carrot Cake

Olena's image
Olena Osipov
5 from 62 votes

Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake recipe is moist, tall, has texture and thick creamy frosting.

For gluten free carrot cake make this scrumptious almond flour carrot cake!

Also other favorite guilt-free desserts we love around here are this chocolate cake recipe, healthy pumpkin cake and almond flour cake recipe.

Healthy Carrot Cake

Just to prove you that you are staring at the best healthy carrot cake, let me just say this – I was willing to make Instant Pot yogurt 3 weeks in a row for the sole purpose of carrot cake recipe testing.

Perfect carrot cake stands tall, is moist and has texture. Its icing is thick and you can taste the creaminess with every bite. People ask you if they can have your recipe. That’s this healthy carrot cake!

Make it, come back and tell me how it went. I would love to hear from you!

And last thing. Craving more carrot recipes? Try these carrot muffins, carrot cake truffles or oatmeal breakfast bars – yes, with carrots.

Healthy Carrot Cake Recipe

Ingredients for Healthy Carrot Cake

And simple ingredients you can find in any grocery store:

  • Whole wheat flour (spelt flour): It is crucial you use one these flours. I have not tested the recipe with white whole wheat or pastry whole wheat flours.
  • Greek yogurt: It’s the Greek yogurt that replaces majority of oil that traditional carrot cake recipe call for. Make sure to use one with at least 2% fat content.
  • Maple syrup or honey: Both add moisture and amazing flavour. You definitely will taste honey more. Any liquid sweetener will work.
  • Carrots: Finely grated carrots and not squeezed.
  • Eggs, oil and milk: Any light tasting oil like avocado, light olive oil, grapeseed oil will work. Any milk is fine too. These ingredients add moisture and act as a binder.
  • Nuts and coconut flakes: My absolute favourite is a combo of toasted walnuts and coconut flakes that add moisture. Coconut flakes can be long, regular or dessicated. I use unsweetened variety but you can use sweetened and cake will be sweeter. Also on top I sprinkled coconut chips.
  • Powdered sugar: We need only 1/2 cup to make healthy frosting unlike traditional recipes that call for 2 or even 3 cups of icing sugar.
  • Baking essentials: Vanilla extract, cinnamon, baking powder, salt.
Healthy Carrot Cake ingredients

How to Make Healthy Carrot Cake

Easy healthy carrot cake recipe starts with baking, frosting and serving it all in the same pan. Cake is so moist, you don’t need the frosting between the layers. But you can.

  • Prep for frosting: Start this first. Very well strained and thick Greek yogurt. I recommend to buy yogurt between 2% – 10%. 10% doesn’t need to be strained, it’s almost like cream cheese. The most ideal would be whole milk (3.5%) yogurt, 2% will do well too. Strain it in a colander lined with paper towel or coffee filters to get rid of extra whey in order to have that traditional thicker icing (but healthier).
  • Prep for batter: Spray 9 x 13 baking dish, or you can use 2 x 6 inch or 8 inch pans. Toast nuts and coconut flakes in a skillet.
  • Make batter: Whisk wet ingredients first, then dry in same bowl. Do not overmix. Fold in carrots and toasted nuts and flakes. Perfect carrot cake batter should be more runny than muffins but thicker than pancakes.
  • Bake: In 9 x 13 pan – 40 minutes, 6 inch cake pans – 25-30 minutes, 8 cake inch pans – 35-40 minutes. Always do a toothpick test. Let cake cool completely before frosting.
  • Make frosting and assemble cake: Combine strained yogurt, icing sugar and vanilla extract in a medium bowl. Whisk well, transfer on top of cake, spread with spatula and garnish with toasted coconut flakes (chips).Healthy Carrot Cake with Yogurt Frosting in cake pan
  • Serve: Cut into 16 slices and serve.

Carrot Cake FAQs

Can I replace yogurt with applesauce?

I tried to make cake with applesauce but each time it turned out gummy with distinct aftertaste. So, I do not recommend.

Can I use other or gluten free flour?

Baking is a science. White flour, almond flour or coconut flour act differently and need other ingredients’ adjustments. You might be able to use all-purpose gluten free flour but my worry is that cake might be a bit dry as it needs more liquid.

Can I use erythritol?

Unfortunately you cannot use any dry sweetener because it will throw off cake batter consistency. However, you can use any liquid sugar free syrup.

Can I use shredded carrots?

I have not tried so I am not sure if they would make cake moist with pleasant texture like grated carrots do.

Can I use regular not Greek yogurt?

Unfortunately no because it is more runny and less rich.

Can I make this cake vegan?

A reader shared having a great success with using soy yogurt in batter but not in the frosting (too runny). You can also experiment with flax eggs but I have not tried.

More Tips

  • 10% Greek yogurt: If that is what you have on hand, thin it out with 1/4 cup milk for the batter but skip straining for the icing.
  • To make powdered sugar at home: Blend cane sugar in a high speed blender until powder-y. Saves a few $s and a trip to a grocery store.
  • If you would like to make traditional round cake: Divide batter between 2 cake pans. Bake 6″ cake pans – for 25-30 minutes, 8″ cake pans – 35-40 minutes. Here is a great article about changing the pan size. Then assemble and frost as per your imagination.
  • Healthier icing: You can make icing with maple syrup, it will be more runny and taste slightly different. But I have done it many-many times.
  • Other batter additions: I tried adding pineapple and raw pecans, and not adding coconut flakes. You can also add up to 1/2 cup raisins and chopped dates.

How to Store, Freeze and Make Ahead

  • Storing: Store assembled cake covered tightly with a cake lid for up to 2 days. Airtight is important so yogurt doesn’t start to dry out.
  • Make ahead: Store baked, cooled and covered with plastic unfrosted cake for 3 days. Then frost before serving.
  • Freezing: I have not and would be hesitant to recommend you freeze assembled cake. Not sure how yogurt will thaw but my gut says 90% it should be fine. You can freeze unfrosted cake tightly wrapped with plastic and then foil for up to 3 months. Thaw on a counter for 6 hours or in the fridge overnight.

More Healthy Dessert Recipes

slice of carrot cake on plate with fork
Healthy Carrot Cake

Healthy Carrot Cake {Seriously The Best!}

Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake recipe is moist, tall, has texture and thick creamy frosting.
4.96 from 62 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16 slices
Calories: 256kcal
Author: Olena Osipov

Ingredients

Cake:

  • 2 large eggs
  • 1 cup plain Greek yogurt 2% and higher fat
  • 1/3 cup any mild oil I used avocado oil
  • 2/3 cup maple syrup or honey
  • 1/2 cup any milk I used almond milk
  • 1 tbsp pure vanilla extract
  • 2 cups whole wheat or spelt flour
  • 1 tbsp cinnamon
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnuts chopped
  • 1/2 cup coconut flakes
  • 2 cups carrots finely grated
  • Cooking spray I use Misto

Greek Yogurt Icing:

  • 2 cups plain Greek yogurt 2% and higher fat
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • Long coconut flakes or chips for garnish (toasted)

Instructions

  • In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
  • In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
  • Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
  • Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
  • Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
  • Pour into previously prepared baking dish and bake for: 9 x 13 dish – 40 minutes, 6″ pans – 25-30 minutes, 8″ pans – 35-40 minutes.
  • Remove from the oven and cool off completely (about 4-5 hours).
  • While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
  • When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

Storing: Store assembled cake covered tightly with a cake lid for up to 2 days. Airtight is important so yogurt doesn't start to dry out.

    Make ahead: Store baked, cooled and covered with plastic unfrosted cake for 3 days. Then frost before serving.

      Freezing: I have not and would be hesitant to recommend you freeze assembled cake. Not sure how yogurt will thaw but my gut says 90% it should be fine. You can freeze unfrosted cake tightly wrapped with plastic and then foil for up to 3 months. Thaw on a counter for 6 hours or in the fridge overnight.

        Video

        Notes

        • Can I replace yogurt with applesauce? I tried to make cake with applesauce but each time it turned out gummy with distinct aftertaste. So, I do not recommend.
        • Can I use other or gluten free flour? Baking is a science. White flour, almond flour or coconut flour act differently and need other ingredients’ adjustments. You might be able to use all-purpose gluten free flour but my worry is that cake might be a bit dry as it needs more liquid.
        • Can I use erythritol? Unfortunately you cannot use any dry sweetener because it will throw off cake batter consistency. However, you can use any liquid sugar free syrup.
        • Can I use shredded carrots? I have not tried so I am not sure if they would make cake moist with pleasant texture like grated carrots do.
        • Can I use regular not Greek yogurt? Unfortunately no because it is more runny and less rich.
        • Can I make this cake vegan? A reader shared having a great success with using soy yogurt in batter but not in the frosting (too runny). You can also experiment with flax eggs but I have not tried.
        • 10% Greek yogurt: If that is what you have on hand, thin it out with 1/4 cup milk for the batter but skip straining for the icing.
        • To make powdered sugar at home: Blend cane sugar in a high speed blender until powder-y. Saves a few $s and a trip to a grocery store.
        • If you would like to make traditional round cake: Divide batter between 2 cake pans. Bake 6″ cake pans – for 25-30 minutes, 8″ cake pans – 35-40 minutes. Here is a great article about changing the pan size. Then assemble and frost as per your imagination.
        • Healthier icing: You can make icing with maple syrup, it will be more runny and taste slightly different. But I have done it many-many times.
        • Other batter additions: I tried adding pineapple and raw pecans, and not adding coconut flakes. You can also add up to 1/2 cup raisins and chopped dates.

        Nutrition

        Serving: 1slice | Calories: 256kcal | Carbohydrates: 32g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 366mg | Potassium: 220mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2703IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        207 comments on “Healthy Carrot Cake

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          1. I tried with whole wheat flour but never with whole wheat bread flour. You could Google the difference and suggestions for swapping.

        1. 5 stars
          This cake is very good! I made this cake for a family dinner and prayed that dessert was going to be good and it was Very Delicious! No one know it had maple syurp and yogurt in it until I told them. And the funny thing is my daughter “thinks” she don’t like maple syurp, but she liked it anyway! Lol!
          Thanks again, for a great recipe.

        2. 5 stars
          I made this recipe for Easter and everyone loved it, especially the kids!! It is not too sweet and is packed with healthy goodness! I just used this recipe to make cupcakes and they also came out amazing! Don’t expect any leftovers, lol!!

        3. 5 stars
          Hello !

          I made this cake yesterday and this is now my favourite ! It was difficult for me to find a good & healthy recipe for a carrot cake. Thank you so much for this wonderful recipe :’) ♥

          Mélanie ~ France

            1. Thanks for your answer ! Yes, I saw this recipe, I would try it another time! There are many of your recipes that I could like, and I can’t wait to try too. 🙂

        4. 5 stars
          Made this cake (in a bunny shaped pan) for Easter today and it worked fabulously. Everyone (including my hard-to-please 90 year old mother-in-law) loved it. I made it exactly as written…. no changes …and the batter was pretty close to what I needed for the Wilton Bunny Face pan. (I ended up throwing about half a cup of batter away). Thank you so much.

        5. 5 stars
          Yum! Milled my own hard white winter wheat, used coconut oil, left out the shredded coconut/walnuts and replaced with about 1/2 cup of finely chopped deglet noir dates instead. I just gently folded them into the batter along with the carrots. Frosted with a maple syrup sweetened cream cheese frosting with a bit of orange zest (no powdered sugar) in hopes it would be a little more stable while we have guests. Amazingly delicious, moist, tender, and yet without any overly-refined flours or sugar! Definitely saving this one in the recipe book.

          NOTE: I did use two 8-inch pans and my cakes were done in around 30 minutes versus the times shown in the recipe, but of course every oven is different.

        6. I apologize in advance if I missed a write up regarding the vanilla extract that is to be added to the cake batter. Just want to be sure… is 1tbsp the correct amount to add or should it read 1 tsp? Thanks!

        7. Hello! Do you happen to have this recipe converted by weight? I mill my own flour and sometimes have issues trying to match cup for cup, depending on the wheat berries I’m using. Thank you!

        8. Hello! I want to make this today, do you think any adjustments need to be made to ingredients or cooking time to turn them into cupcakes? so excited!!

          Lindsay xo

        9. 5 stars
          Tried this recipe tonight (exactly as written, no substitutions) as husband requested a slightly healthier carrot cake. My main concern was that healthy options aren’t always so gooey or moist but this recipe was… ABSOLUTELY PERFECT! Deliciously moist and flavour full. Definitely going to be using this recipe for all carrot cake making in the future.

          For the frosting we didn’t have a coffee filter so placed the yoghurt on 3 layers of paper towel and patted with another three & it impressively turned into quite a firm ‘slab’ of yoghurt I was able to mix with icing sugar straight away. We served with a dollop rather than spreading on the cake.
          Thank you very much for the detailed explanations, it’s rare to see so much in the explaination, especially when considering substitutions, I’ve never seen all the pros/ cons explained so well. I’ll be looking at the rest of your recipes!

        10. 5 stars
          You should receive an academy award-type statute for excellence. The best carrot cake recipe I’ve come across. I’ll not waste time searching or trying recipes again. It’s not too sweet but i did use cream cheese frosting with honey because its my family’s preference. (My husband is from B.C.).Thank you, thank you, for this wonderful contribution to the culinary arts.

        11. 5 stars
          This is ridiculously good. The frosting is so mellow sweet with a tang. My grandkids went crazy over it, and one of them’s not yet three years old! Pretty good for a healthy carrot cake!

          1. Hi, sounds great but could I replace the oil with anything? Applesauce maybe if I keep the yogurt etc the same?
            And would a white plain flour work (uk)
            🙂

          2. 5 stars
            Olena, I made the cake for my mom’s birthday and she really liked it! She appreciated how healthy it was so ate more than one slice! She couldn’t get over the fact it had no butter and yet was so moist. One change I made – I accidentally bought coconut Liberte Greek yogurt instead of plain, but it still came out delicious. I just put a little less maple syrup to compensate for the sweetness. Thanks for the recipe. Def something I will make again.

        12. Hi. Do you have suggestions for substitution for the cup of nuts? My family doesn’t like nuts or raisins in cake but it’s a great way to eat carrots! Thanks

        13. Hello! I am very excited to try this recipe. Can I substitute cashew milk instead of almond? Would that work?

        14. 5 stars
          This is an instant classic for me, and I don’t even like cake! Followed recipe to the letter, and it turned out exactly the right consistency, moist, yet light and spongy. I ate it without the frosting, because I am not big on it, and it’s just perfect with tea. Highly recommend!

        15. 5 stars
          I am very new to baking, tried this recipe last night. OMG my carrot and walnut cupcakes are amazing, even without icing!
          Everyone loves it and we can’t believe how moist they are! I baked them for 30mins at 160degree in a muffin tray.
          So healthy and delicious!

        16. 5 stars
          Well I wanted a carrot cake recipe because it’s my boyfriends favorite, and he is trying to eat healthier, so of course I thought of ifoodreal, and of course it was delicious! Cannot wait to make it again!

        17. 5 stars
          Hello! I made this recipe for a friend’s birthday as a two-layer cake. For the cake, I only made one substitution: used coconut milk instead of cow’s milk. I did not make the frosting because I don’t like powdered sugar. I made my standard frosting with cream cheese, butter, honey, lemon zest, vanilla, and the coconut cream from the canned coconut milk.

          This cake is so healthy and not too sweet and absolutely divine. Mine was even better the day after, so you can make it ahead of time. I love that it doesn’t have much oil in it, and it’s a healthy one! Thank you so much for this great recipe.
          My friends each took home a big portion.

        18. 5 stars
          Used sugar free soy yogurt instead of greek. Worked amazingly in the cake. Didnt hold up so well as icing (not thick enough) but so delicious. Thank you for the recipe <3

        19. 4 stars
          I loved the recipe but somehow the cake is way too moist and undercooked inside, even though I kept it a little bit longer in the oven. Maybe I should try draining the carrots on a cheesecloth next time so they loose some water? any tips on how to fix that? Tastewise it is very good but it is just the consistency that worries me. XO 🙂

          1. Hi Weronika! Every oven bakes slightly differently, so my suggestion is that your cake needed a longer baking time if it was undercooked inside. I have never needed to drain my carrots in a cheesecloth.

        20. I tried this recipe today , and it turned out soft and fluffy with the right taste of coconut flakes and carrots but it had some peculiar stink to it. I had used probiotic hung curd in place of Greek Yoghurt. So not sure of the reason behind the smell. Was it the eggs or curd ?

          1. I have never had an issue with a stink to my carrot cake. I would guess that it is the curd you used as eggs shouldn’t stink in baking.

        21. 5 stars
          A moist full bodied cake made on wholemeal flour! An absolute delight. Even hubby loved it. I actually added walnuts and coconut to the mix A delicious home made carrot cake. Well done. Can’t wait for my family to try when they next visit.

          1. 5 stars
            I used coconut oil in equal measure. I also don’t have avocado oil but coconut oil always gives me a moist fluffy cake.

          1. 5 stars
            Hi Olena,

            I made your carrot oats muffins for my and they were a huge hit even among kids. I am thinking of making this carrot cake for my husband’s birthday as it looks really good but it is literally just 3 of us so it will be a lot. Can I half this recipe. If yes what alterations will I need to make to original recipe. Also what is the size of pan that you would recommend if I half it. I have a 6 inch and an 8 inch pan.Thank you so much for your time.

            1. Yes you can. I would use square 8 by 8 or round 6 inch one. I mean that’s the smallest they get in most households unless you are an avid baker and have 4 inch pans then can use 2.

        22. Hi, I would love to bake this as a layered cake- either (2) 8×8 pans or (2) 9×9. Do you have any idea how this would effect the bake time?

        23. 5 stars
          I didn’t have Greek yogurt but I make my own Kefir (is very watery). I was afraid it would not work. but It came out amazing so moist and just perfect. Over the years I’ve looked for a cake I can make just for fun, midweek, a cake that was healthy enough so I wouldn’t feel guilty of feeding it to my kids. My search is over, I’ve made it a few times already. I serve it with yogurt or cream cheese. Love it!!

        24. Dear Olena, I have been using your recipes but sometimes my bake goods have bitter taste in it, I think it is because of the baking powder (I use aluminium free) and baking soda. I realise the amounts used are quite a lot in most of your receipes. May I know if this is the case and can I reduce the baking powder to the ratio of 1 tsp:1 cup of flour and baking soda 1/4tsp:1 cup of flour?

        25. 5 stars
          I have never baked.For the first time i baked your recipie carrot cake.It came out excellent.It made me feel professional.Just cant believe,it was superb!!
          Thank you so much.

        26. 5 stars
          This cake is just amaaaaaazing! I loved it and everyone who tried it said it is one of the best cakes they have ever had

        27. 5 stars
          Made this and turned out great!!
          Is it possible though to substitute the honey with coconut sugar? If yes, how much?

          1. It would be better to substitute honey with maple syrup or even agave syrup. Baking is a science and it’s important to keep the ratio of wet and dry ingredients balanced!

        28. 5 stars
          Amazing cake! Just absolutely delicious without any doubts. My husband, kids and I loved it so much and we weren’t hesitant to go for seconds. Moist and so full of taste. Thank you, will definitely make it again.

        29. 5 stars
          Decided to try this one late night, and was delighted that it turned out so well. Thank you for the recipe, everyone in my family loved it so much that I’ve received request to bake it again. I was wondering if I could reduce the amount of maple syrup this time round and increase milk/yogurt instead?

          1. Mmmmm I don’t want to suggest anything because baking is tricky and truly a science. Not sure how it will work. You are welcome to try and let me know. 🙂

          2. I am wondering that I used Bob’s Red Mil Whole wheat flour (I usually use it for making whole wheat bread). I am afraid that it can make my cake become dry.
            Are you have any idea?
            anyway Thank you so much for your recipe. I am very impressed. I’ll try it soon.

        30. Would this recipe work as cupcakes too?
          I’m cooking for a social distancing birthday, so want to keep the portions separate

        31. I am confused, one recipe says 2 eggs, and another says 6 eggs. The amount of yogurt etc…increases too. What size pan do I use? I am a grama and have the ingredients to bake with my grandchildren
          tomorrow, June18th.

          1. Hi Jacque! The recipe calls for 2 eggs. Cake is baked in a 9×13 pan. I think you might be looking at the recipe write-up instead of the recipe card (located at the bottom of the post) where I list all ingredients and instructions. Hope that helps.

        32. Hi, thanks for sharing with us this recipe, can you please post a slushee recipe? It would be lovely.

          1. 5 stars
            I am replying to myself and anyone else interested…YES you can!

            Absolutely awesome with almond flour which also friendly on high cholesterol.

            1. this is really helpful! but what’s the ratio for replacement of whole wheat flour with almond flour?

              1. Hi Phyllis! Baking is a science and unfortunately whole wheat flour and almond flour are not interchangeable.

        33. I have just made this and unfortunately the batter ratio wasn’t right. My batter was so sticky and thick and I had to add more yoghurt and milk, helped a little bit however I had to make do as I didn’t want too go to far from the recipe. The only thing that I changed was i replaced 1/4 cup of whole meal flour to flaxseed though that shouldn’t be enough to make it so thick. After baking it the cake was definitely not as fluffy and bouncy as I’d like and rather a tad dense in the outside and too moist in the inside. Any idea on what happened ? I’d like to try this again

          1. You can’t replace whole wheat flour with flaxseed – that was exactly the issue. It absorbs liquid and made your batter thick. When baking it is best to stick to recipe because there is a lot of science going on how each ingredient will react with others.

        34. 5 stars
          The cake was great in taste, great recipe. The only thing it took 2 hours to cook and then it was still moist on knife when you test to see if cooked. I had it on correct tempture. Stove fairly new. Any suggestions please Margie.

          1. I am sorry I have no idea. Something is off but I don’t know what as I wasn’t there. Sounds like oven low T still to me… Did you change anything about the recipe?

        35. 5 stars
          This recipe’s excellent. I have tried some other recipes and still go back for this.
          Also, this does not call for sugar at all. The syrup or honey did do the trick. The cake is just sweet right up to my personal taste, yet so moist.
          I can’t tell how much I love it. I am addicted to it for sure.

        36. Hello!
          What can I substitute for Greek yogurt in the cake? I’m going to use cream cheese as substitute for the frosting part.
          Thanks,
          Karen

        37. Hi,
          I was wondering if you can replace the maple syrup for raw agave.
          Thank you!
          Mariana

        38. 5 stars
          So so delicious, fabulous recipe! We fought over the last crumbs. Recommend making it a day before to have it extra moist! Thank you!!

        39. HI Olena, Im new to baking, and have limited baking stuff. I have a 5×9” loaf pan can i do this recipe in it? Thanks from Beirut, Lebanon

          1. I think there will be too much batter for a 5×9″ loaf pan as this recipe is intended for a 9×13″.

        40. 5 stars
          I luv this carrot cake. I looked for the right recipe for me for ages and this is it! Thanks from Australia. x

        41. 5 stars
          I searched for days to find a recipe I liked the sound of (they all use way too much sugar or speciality items I don’t have access to) and I’m so happy with the results.
          I didn’t have enough nuts, so added flaxseeds. Healthy and super delicious!

          I added a cup of cream cheese in place of a cup of yogurt and it turned out fantastic! Thank you.

        42. 5 stars
          This is soooo yuuuummy! I love it! I used just stevia as sweetener and coconut oil instead of avocado oil and turned out super delish! Also for the frosting, I used cream cheese, greek yogurt and stevia and sprinkled some blended dry fruits over the cake.
          Thanks for sharing the recipe!

        43. 5 stars
          Avid lover of Carrot Cake… Absolutely loved this recipe!! By far the best carrot cake I’ve ever had! Beats the conventional cake by far! Moist and full of texture. I used desiccated coconut and olive oil.
          Thank you Olena! Keen to try the Healthy chocolate cake next 🙂

        44. 5 stars
          Even though I managed to mess up the cake somehow, it still turned out tasty and “light”. Love it, thank you for your recipes!

        45. 5 stars
          This is a wonderful recipe! However, may I add 3 cups of grated carrots as I prefer more carrots packed into my cake! And may I use more apple sauce to replace some of the Greek yogurt to make it healthier? Thank you! 🙂

          1. I have not tested recipe that way so I’m sorry I can’t tell. You can try though. Baking is a science and it’s best to follow the recipe.

        46. 5 stars
          I made the Healthy Carrot Cake for Easter Sunday, and it was a hit! I won’t use my old recipe again. This was so moist , easy to make and very tasty along with so many healthy ingredients.

          Thank you Olena

            1. 5 stars
              Made this cake for my husband’s birthday and he reckons it’s the best carrot cake ever! It’s also very healthy, I am doing the csiro diet and I can have one serve per day without jeopardising my weight! Thank you

        47. 5 stars
          Finally a carrot cake I don’t feel guilty eating. after going through hundred recipes calling for 2 cups of sugar I was desperate to find a healthier alternative for my kids. I give this recipe a try and it was extraordinary. so moist. not overly sweet. Just amazing. I used one cup rye flour and one cup whole wheat. Also I didn’t have Greek yogurt so I used normal yogurt. It worked just fine. Thank you

          1. Thanks for the positive feedback Silvia! Doesn’t it feel great to be able to have a “treat” without all the guilt of too much sugar?!

        48. I made the cake today and used normal white flour and substituted avocado oil with olive oil. It came out raw, still hasn’t cooked fully on the inside.

        49. 5 stars
          This is a perfect carrot cake! Healthy, but dense and delicious! And the icing is almost as good as using cream cheese 😉
          Keeping this recipe as my go to carrot cake for sure!

        50. Hi! I’m planning to make this recipe this weekend for Easter! Do you know how the cook time changes if I put the batter into muffin tins instead of a cake/sheet pan? Thanks!

          1. Hi Ashley, when converting a cake recipe into cupcakes, you’ll need to reduce the baking time by ~ one-third to one-half. For the carrot cake recipe, the baking time is 40 minutes. In general most cupcakes bake in ~20 minutes. I would probably err on the side of caution and set my timer for 15 minutes and keep checking the cupcakes. They are done when a wooden toothpick inserted into the center of a cupcake comes out clean with no crumbs on it. Hope that helps and Happy baking!

        51. Hi
          Just wondering if I can freeze this cake and for how long? And to eat it do you defrost it or leave out in the fridge?

          1. I would freeze for up to 3 months in a good sealed container. And then thaw on a counter during the day or night and voila. Enjoy!

        52. 5 stars
          Hello Olena,
          My daughter and me decided to cook & bake 2 or 3 times a week using recipes we each choose.
          She found your “healthy carrot cake” online. I got all the necessary ingredients and we baked it together. We fell in love with it. It is sooooo moist, fresh, tasty and of course healthy!
          We will keep an eye for other recipes in your blog and try them.
          Thank you!!
          Nouhade

        53. Hi! Can I change the flour to almond or coconut? 🙂 would it be the same amount and / or would I need to add something else for the moist texture?

          1. 5 stars
            Its delicious. I changed avocado oil for coconut oil and added some gingerbread spices. So so good, moist not wet, just right consistency. Love

        54. 5 stars
          My 10-year old daughter made this for my husband’s birthday. Easy to follow. She did everything but shred the carrots. He is not big on sweets, but we all loved this. Love the healthier ingredients. Love the ‘frosting’. Thank you!!!

        55. Hi Olena 🙂
          Are the measurements in this recipe available in grams/mls? I’m from Australia and am just concerned that I’ll be using the wrong amounts because of the differences in our measurement systems! Really looking forward to making this though!
          Thanks heaps, Lola

        56. 5 stars
          Thanks soooo much for sharing this! Turned out great. I was so appreciative you explaining the batter consistency..I always get confused lol. I made some alterations…I used 1/4 cup almond flour as I didn’t want to waste it..3/4 cup oat flour, 1 cup whole wheat flour. 1/3 cup sugar free home made maple syrup, 1/3 cup Erythritol. I forgot to roast the coconut.

        57. 5 stars
          My first time ever making carrot cake, and it came out great! I only decided to do it because I had a bunch of carrot pulp after making a juice, so I wasn’t sure if the cake would be dry due to the carrot already having lost all its moisture content, but it wasn’t a problem. Unfortunately, I didn’t have any coconut flakes, so I missed out on that flavor aspect, but my family didn’t know any different and they all enjoyed it! I also made a slight modification to my icing approach due to time and not having that much yogurt, by mixing it with cream cheese.

        58. So excited to try your carrot cake recipe!! It’s one of my favorites and am super excited see one without refined sugar!! I might skip the frosting and just enjoy the cake! Thank you for sharing!!

        59. 5 stars
          Hi! This was so good!!I Thank you! It turned into 12 pieces for me (and they are still small square pieces) – a piece like that is 350 cal so it’s pretty crazy to me people make th NON healthy one – what’s that one then!? I also used half a cup nuts and half a cup pepitas – Super good! Honestly, I won’t even bother for icing next time – it takes focus out of the cake if you ask me!

        60. I’m wanting to make this cake for my baby’s 1st birthday because she LOVES carrot, and I want her to have the healthiest cake possible. 🙂
          However, I was wanting to do a cut-up cake, where I cut parts of it out to make a shape (a dog, in this case) and then ice and decorate it in that shape. I was wondering… do you think this recipe will hold up well for that? As in, being cut up and moved around? Or will it fall apart or be too moist?
          Also, is the icing strong enough to be used to ice the sides of the cake, or only the top?

          Thanks!

          1. Hey hey. I think cake is strong enough to be cut into shape. And icing will hold well on the sides if you use thick 5% and more Greek yogurt. Or regular yogurt with drained whey through double ot triple cheesecloth. Can even add a bit cream cheese.

                1. 5 stars
                  It turned out great! Everyone loved it and several asked for the recipe. They were amazed it was healthy! It definitely held up well enough to be cut up into shapes.

        61. 5 stars
          I made this for my son who specifically requested carrot cake, without really sweet icing. I made this one, and it was a HIT !! I could not get over how the “icing” turned out. I used 5% yogurt – it was as thick as cream cheese. I added just a wee bit of vanilla sugar, and it was plenty sweet for him. Thank you so much for such an easy and delicious recipe.
          This weekend I am making cupcakes and freezing them.
          I will just put the icing in a separate container so he can add it to the individual cupcake as he chooses !
          I am definitely going to try more of your recipes !!

        62. 5 stars
          My husband asked for me to make carrot cake and I came across this recipe because we are trying to eat healthier but still be able to “splurge.” I chose this recipe because it called for all the ingredients I had on hand.

          This cake is delicious! It was so nice and moist! And the frosting was too sweet. It tasted just like cream cheese frosting, but healthier!

          I dis cut the recipe in half because it’s just hubby and I and I used a flax egg instead of an egg because we are trying to watch our cholesterol. I think my cake wound up a little more dense because of it, but it’s still delicious!

          Thank you so much for this recipe. Its It’s a keeper for sure.

        63. 5 stars
          Hi, your recipe does not indicate the size of pan you should use. This would be helpful to include. Tried this recipe for the first time yesterday for my husband’s birthday as he loves carrot cake. We all loved it. Very moist.

        64. Have you ever added grated zucchini – ratio maybe 1&1/2 cup grated carrot and 1/2 cup grated zucchini? Saw a recipe for a carrot cake with it in. Your recipe looks really good. I’m making a couple cakes for a neighbours birthday bash and he requested a white cake and a carrot cake. I’m going to give yours a try! I’ll do a different icing however. Thinking the Greek yogurt one won’t stand up too well in the summer heat of an outdoor party.

          1. I have not added grated zucchini. I like to keep ingredients to a minimum.:) It contains more water than carrot.
            You can add cream cheese to Greek yogurt icing to make it thicker. Hope everyone enjoys!:)

        65. 5 stars
          Hi Olena 🙂 Well, you’ve done it again with another exceptional dessert-turned-healthy! I never go wrong when I try a recipe on your site! I did replace the milk with pineapple bits and some of the juice to equal 1/2 cup but only because I love pineapple in my carrot cake. I also didn’t have enough walnuts so replaced some with raisins. So delicious and I love the addition of toasted coconut on top of the icing too; simple and yummy!

        66. Hi, your recipe looks so good but can i use the normal oil instead of the avocado’s ? Thank you.

          1. Any oil works. Not sure what’s your normal haha. My normal is avocado oil. I assume your normal is liquidy runny oil. Then yes.

        67. Hello,your recipe seems healthy and yet perfect,i want to bake it but i’m not sure the size of a large baking dish,would you please tell me in numbers.
          Thnx

            1. 5 stars
              Thank you Olena,loved the cake.how can i store it,in the fridge or room tempeture?and for how long.
              Baked it 3times and everyone want the recepe.?

        68. Can you make this with non fat greek yogurt or would it not work? Can I used oat flour instead of regular flour? Thank you!

          1. Unfortunately none of these will yield good result. Non fat yogurt is too flat to replace cream cheese. And oat flour will not rise properly. Sorry.

            1. 5 stars
              Just made the cake and it was just what I needed after a day of working in the rain! I’ve used self-raising whole wheat flour and no baking powder (this is what I had in my cubboard). And I used a pro-biotic Yoghurt as I’m lactose intolerant. Also added some dates, because my boyfriend loves then.
              It turned out great!

        69. 4 stars
          I made it yesterday, it came out wonderful!
          I substituted half of the wholewheat flour with sweet potato flour.
          it has a nice texture and the taste is very healthy, hardly any sugar.
          The greek yoghurt topping with coconut, helps to make it more rich and moist.
          I will definitely make it again, thank you for the recipe.

          1. Sweet potato flour? 2019 doesn’t seize to amaze me. Well, glad you enjoyed our sweet potato carrot cake. Super healthy lol. Color match for sure.

          1. Unfortunately not because wheat has gluten in it to rise and this recipe’s other ingredients measurements are based on that. Sorry!

        70. 5 stars
          Hi . I’m not good with cakes , but have had some time off , from work . Not a cake lover , but thought I would try something healthy , for a little sweet treat .
          It turned out so beautifully. Lovely and moist , right amount of sweetness.
          Can’t wait to impress hubby , when he gets home .
          It took me a bit of time , but well worth the effort.

        71. Could you add some pineapple either crushed or rid bits cut up finely in its on juice, but without the juice? This recipe looks yummy and I LOVE ME SOME CARROTT CAKE!! Thanks!!

        72. 5 stars
          Made this tonight and it was deliciously moist and not too sweet, just the way I like it. It’s also family/kids approved!

        73. 5 stars
          This carrot cake was so good! Moist, moderately sweet and the frosting is spot on! Making it again for Easter.

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