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 or healthy carrot cake bars!
Other favorite guilt free desserts we love around here are this healthy chocolate cake, healthy pumpkin cake, and almond flour cake.
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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 recipe 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 for dessert, eat it for healthy snacks, and come back and tell me how it went. I would love to hear from you!
And last thing. Craving more carrot recipes? Try these healthy carrot muffins or baked oatmeal bars with carrots.
Ingredients for Healthy Carrot Cake
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. Use extra carrots for a breakfast treat in carrot cake baked oatmeal!
- 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.
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).
- Serve: Cut into 16 slices and serve.
Carrot Cake FAQs
I tried to make cake with applesauce but each time it turned out gummy with distinct aftertaste. So, I do not recommend. Use it instead in these healthy morning glory muffins!
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.
I have not tried so I am not sure if they would make cake moist with pleasant texture like grated carrots do.
Unfortunately no because it is more runny and less rich.
There are some brands of dairy free Greek yogurt available which may work. You can also experiment with learning how to make a flax egg 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. You might also like this Greek yogurt frosting with sugar free option!
- 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.
Optionally top with healthy buttercream frosting or healthy cream cheese frosting!
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
- Instant Pot cheesecake bites
- No bake strawberry cheesecake
- Greek yogurt cheesecake
- Healthy coffee cake
- Healthy cupcakes
- Blueberry coffee cake
Healthy Carrot Cake
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 or make healthy cream cheese frosting:
- 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.
Video
Notes
- Store: 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.
- 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.
- 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. However, you can use any liquid sugar free syrup.
- Shredded carrots: I have not tried so I am not sure if they would make cake moist with pleasant texture like grated carrots do.
- Yogurt: Unfortunately you cannot use regular yogurt because it is more runny and less rich. You cannot replace yogurt with applesauce either.
- 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.
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.
Thanks for sharing Sara!
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!
1 tbsp is correct.
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!
Hi Sara! In the recipe card, you can convert the ingredients into metric measurements. Hope that helps.
Can I use powder sugar because I don’t have maple syrup? Please reply
Unfortunately not. You can use any LIQUID sweetener (like honey) to replace the maple syrup.
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
There is an answer in comments somewhere here.
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!
Yay! I am so happy that my carrot cake recipe was so well received!
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.
Awe, thanks so much Elizabeth! Your amazing feedback made my day!
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!
That is so great to hear!
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)
🙂
No. Please refer to recipe notes and post for info.
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.
So happy this cake was well enjoyed, Christina!
Could I maybe replace whole wheat flour with gluten free baking flour? Or oat flour? Or would that not work?
Maybe gluten free flour will work but depends which one. It can be a bit more thirsty in my experience. I think bobs red mill 1:1 baking flour in blue package will work better than their all purpose gf flour in yellow package as it has chickpea flour which is more dry and has an aftertaste.
You could try oat flour replacing it by weight only as it is more light than wheat flour. 1 cup whole wheat flour weighs 130 grams. So use kitchen scales accordingly.
Last suggestion is to make my almond flour carrot cake recipe. Hope this helps and happy baking.:)
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
Just omit or use chopped dates. Coconut flakes would be good too.
Hi, i’m super excited to try this recipe but can I put shredded carrots instead of grated?
Do you mean like store-bought shredded? I never tried. Hopefully will work and cake be moist enough.