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.
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
Hello! I am very excited to try this recipe. Can I substitute cashew milk instead of almond? Would that work?
Absolutely.
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!
Thanks for taking the time to write this wonderful review Mariana!
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!
Yay! So great to hear this Ning!
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!
Wonderful to hear Steffani!
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.
Hi Cynthia! Thank you so much for sharing this amazing review. Made my day 🙂
Hi! Do you have replacements for egg and diary to make it vegan? Thank you!
Hi Lelia! I haven’t tested this recipe with egg and dairy substitutes. Sorry!
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
Thanks for sharing Ashley!
Great Recipe!
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 🙂
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.
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 ?
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.