This Healthy Carrot Cake is moist, tall, fluffy and topped with lighter Greek yogurt or cream cheese frosting! Easy to make and perfect for all celebrations!
We also love this carrot cake cheesecake, carrot cake loaf and almond flour carrot cake!
Perfect carrot cake stands tall, has texture and is moist. 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 recipe!
It’s one of the top healthy dessert recipes here on iFoodReal!
Reader’s Review
I followed the recipe exactly and made it for my husband’s birthday who is a “carrot cake connoisseur.” He raised his eyebrows when I said this was a healthy version of carrot cake. He took one bite and proclaimed, “This is a 10-star carrot cake! This could be served in a super fancy restaurant!”
Lisa Isaacson
Why You’ll Love This Recipe
- Wholesome: Instead of all-purpose flour we use whole wheat flour or spelt flour.
- No refined sugar in the batter: Naturally sweetened with maple syrup or honey and carrots.
- Healthier frosting: Make Greek yogurt frosting or healthy cream cheese frosting. Your choice!
- Less of frosting: Cake is so moist, you don’t need the frosting between the layers. But you can, if you wish.
Ingredients for Healthy Carrot Cake
- Whole wheat flour (spelt flour): It is crucial you use one these flours. I have not tested this recipe with white whole wheat flour or pastry whole wheat flour.
- Greek yogurt: It’s the Greek yogurt that replaces majority of oil. I recommend to buy Greek yogurt between 2% and 10% fat. 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.
- Maple syrup or honey: Both add sweetness. 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 favorite is a combo of toasted walnuts and coconut flakes. I use unsweetened coconut flakes but you can use sweetened ones and cake will be sweeter. Also, I sprinkled coconut chips on top.
- 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.
How to Make Healthy Carrot Cake
Here is a quick overview how to make it. You can find full recipe card below. We bake, frost and serve it all in the same pan!
- Strain Greek yogurt: Start this first. Strain Greek yogurt in a colander lined with paper towels or coffee filters to get rid of extra whey.
- Prep: Spray 9 x 13 inch baking dish, or you can use 2 x 6 inch or 8 inch cake pans. Grate carrots, toast walnuts and coconut flakes in a skillet.
- Make the cake batter: Whisk wet ingredients first, then add dry ingredients to the same bowl. Mix but do not overmix. Fold in carrots and toasted nuts and coconut flakes. Perfect carrot cake batter should be more runny than a muffin batter but thicker than a batter for pancakes.
- Bake the cake: Bake carrot cake in 9 x 13-inch pan for 40 minutes, in 6-inch cake pans for 25-30 minutes, and in 8-inch cake pans for 35-40 minutes. Insert a toothpick in the center and if it comes out clean without crumbs or batter, it’s ready. Let cake cool completely before frosting.
- Make frosting and assemble the cake: Combine strained Greek yogurt, icing sugar and vanilla in a medium bowl. Whisk well, transfer on top of cooled cake, spread with a spatula and garnish with toasted coconut flakes or chips.
Baking Time Tip
All ovens vary. It depends on a brand and age. If you know your oven bakes hotter, reduce oven temperature by 10 F. If your oven is on a slower side, keep it at 350 F.
Tips for Best Results
Here are my top tips for successful healthy carrot cake!
- To grate carrots: Use medium size holes of a box grater. I don’t recommend using a food processor for this task.
- Don’t use shredded carrots: Avoid store-bought shredded carrots aka matchsticks. They are dry.
- Don’t overmix: Combine dry and wet ingredients gently and just until mixed. This way cake will come out tender.
- If your cake starts to brown before it’s ready: If you see that edges and top are brown before middle is ready, reduce temperature by 25 F and cover cake loosely with aluminum foil. You can also move it to a middle rack further away from direct heat.
Variations
Here are a few ideas how to make this healthy carrot cake your own based on your personal preferences and what you have on hand.
- To make a 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.
- Pineapple: Swap 1/2 cup Greek yogurt for 1/2 cup of drained crushed pineapple.
- Spices variations: Instead of cinnamon or in addition to it you can use pumpkin spice spice. You can also add up to 1/4 teaspoon of ground ginger, ground cloves or nutmeg.
- Other frosting: Use healthy cream cheese frosting or healthy buttercream frosting instead!
- More batter mix-ins: Add up to 1/2 cup of raisins or chopped dates.
- Cupcakes: I have not tried these, so not sure if you will have leftover batter but in that case just use 2 muffin tins. Bake cupcakes for about 20 minutes and check with a toothpick.
How to Store and Make Ahead
- Store: Store assembled cake covered tightly with a cake lid for up to 4 days. Airtight is important so Greek 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.
- Freeze: 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.
FAQs
Can I replace Greek yogurt with applesauce?
I tried to make carrot cake cake with applesauce but each time it turned out gummy with distinct aftertaste. So I do not recommend it.
Can I use any other flour or gluten free flour?
Baking is a science. All-purpose white flour, almond flour, and 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 regular and not Greek yogurt?
Unfortunately not because regular yogurt is more runny and less rich than Greek yogurt.
More Carrot Cake Recipes to Try
- Healthy carrot cake bars
- Healthy carrot muffins
- Healthy carrot cake truffles
- Cottage cheese carrot cake muffins
More Healthy Cake Recipes
Healthy Carrot Cake
This Healthy Carrot Cake is moist, tall, fluffy and topped with creamy Greek yogurt or cream cheese frosting! Easy to make and perfect for all celebrations!
Video
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 tablespoon pure vanilla extract
- 2 cups whole wheat or spelt flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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 teaspoon pure vanilla extract
- Long coconut flakes or chips, for garnish (toasted)
Instructions
- To make the icing: Line small colander with a coffee filter or paper towels and place on top of a small bowl. Add Greek yogurt and let it strain in the fridge for a few hours.
- To make the cake: In one large bowl, whisk the eggs for 10 seconds. Add Greek yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
- In another large bowl, add flour, cinnamon, baking powder, baking 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, stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
- Add dry ingredients to the bowl with wet ingredients and stir gently until combined. Do not over mix. Add carrots, walnuts and coconut flakes; stir just enough to combine.
- Pour into previously prepared baking dish and bake for: 9 x 13" dish – 40 minutes, 6" cake pans – 25-30 minutes, 8" cake pans – 35-40 minutes.
- Remove from the oven and let cool completely, for about 4-5 hours.
- When ready to assemble the cake, discard the whey and add strained Greek yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula and garnish with toasted coconut flakes. Cut into 16 slices and serve.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
Recipe re-tested in March 2024. Amount of baking powder and baking soda were reduced for better results.
- Store: Store assembled cake covered tightly with a cake lid for up to 4 days. Airtight is important so yogurt doesn’t start to dry out.
- Flour: No other flour can be substituted, baking is a science.
- Sweetener: Unfortunately you cannot use any dry sweetener because it will throw off cake batter consistency.
- Greek yogurt: Unfortunately you cannot use regular yogurt because it is more runny. You cannot replace Greek yogurt with applesauce either.
- Frosting: You can also use healthy cream cheese frosting instead of Greek yogurt one.
Nutrition
Serving: 1slice, Calories: 244kcal, Carbohydrates: 32g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 26mg, Sodium: 234mg, Fiber: 3g, Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi,
I was wondering if you can replace the maple syrup for raw agave.
Thank you!
Mariana
Yes, you can and it would be a 1:1 substitution. Happy baking!
Can you list equipment and utensils needed?
It is in teh recipe card. If you can’t find it, use button Jump to Recipe at the top. Equipment needed will be in my Amazon shop. Have fun!
So so delicious, fabulous recipe! We fought over the last crumbs. Recommend making it a day before to have it extra moist! Thank you!!
Haha that’s fantastic to hear Amalia!
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
I think there will be too much batter for a 5×9″ loaf pan as this recipe is intended for a 9×13″.
I luv this carrot cake. I looked for the right recipe for me for ages and this is it! Thanks from Australia. x
Awe, Donna! So happy that this is the right carrot cake recipe for you!
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.
Yay! Great to hear that you were happy with my carrot cake Lisa 🙂
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!
You are welcome Micky 🙂
Can you make this cake without coconut?
Sure!
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 🙂
Made my day hearing how much you enjoyed this carrot cake Jesche 🙂
Even though I managed to mess up the cake somehow, it still turned out tasty and “light”. Love it, thank you for your recipes!
Glad it turned out in the end Olga!