Healthy Carrot Cake

Name: Healthy Carrot Cake
Prep time: 30 min
Cook time: 40 min
Total time: 190 min
Ingredients: 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); 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))

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!

Healthy carrot cake on blue plate with a fork.

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

392 more comments

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

Carrots, whole wheat flour, powdered sugar, vanilla, baking soda and baking powder, salt, eggs, oil, greek yogurt, cinnamon, maple syrup, walnuts, and coconut flakes.

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!

Step by step process how to prep for healthy carrot cake and make the batter.

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.

Step by step process how to bake and frost healthy carrot cake.

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.

Healthy carrot cake slices in a baking pan and a fork.

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.