Introduction

This healthy carrot cake is moist, flavorful, and packed with wholesome ingredients like almond flour and shredded carrots. It’s a delightful twist on a classic dessert that feels indulgent but is better for you. Perfect for celebrations or any time you want a satisfying treat.

The Best Healthy Carrot Cake You'll Ever Eat Recipe - Recipe Image

Ingredients

Dry Ingredients:

2 cups (224g) packed super fine blanched almond flour
½ cup (56g) coconut flour (do not pack)
½ cup (43g) unsweetened finely shredded coconut
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients:

4 large eggs, at room temperature
¾ cup (234g) pure maple syrup
⅓ cup (77g) drippy tahini (or almond butter as substitute)
¼ cup (60g) unsweetened almond milk
1 teaspoon vanilla extract
⅓ cup (75g) melted and cooled coconut oil
3 cups (300g) shredded carrots (medium grate)

Optional Mix-ins:

½ cup (80g) raisins
½ cup (56g) chopped pecans or walnuts

For the Frosting:

½ cup (113g) salted butter, at room temperature (or vegan buttery stick)
8 ounces (224g) cream cheese, at room temperature (or dairy-free cream cheese)
3 cups (339g) powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon (15g) unsweetened almond milk (any milk works)

For the Topping:

Extra pecans and shredded coconut

Instructions

Step 1: Preheat your oven to 350°F. Line the bottom of three 6-inch round cake pans or two 8-inch round pans with parchment paper rounds. Spray the parchment paper and sides with nonstick cooking spray. Using parchment paper is essential to prevent sticking.
Step 2: In a large bowl, whisk together the almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: In another large bowl, whisk the eggs, maple syrup, tahini, almond milk, and vanilla extract until smooth.
Step 4: Slowly whisk in the melted and cooled coconut oil until well combined, then stir in the shredded carrots. Make sure the eggs are at room temperature and the coconut oil is melted but not hot to avoid coagulation.
Step 5: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Stir in raisins and nuts if using.
Step 6: Divide the batter evenly between the prepared pans and use a spatula to smooth the tops. Bake for 22-32 minutes for the 8-inch pans or 30-40 minutes for the 6-inch pans. The cake is done when a tester comes out clean or with a few crumbs.
Step 7: Allow the cakes to cool completely before frosting or removing from pans. The cakes should be at room temperature when frosting.
Step 8: To make the frosting, beat the softened butter and cream cheese with an electric mixer on high until light and fluffy. Add powdered sugar, vanilla, and almond milk, and beat for another 2-3 minutes.
Step 9: To assemble, place about 1 tablespoon of frosting on your cake stand to secure the first layer. Invert a cake layer onto the stand. Spread about ½ cup of frosting between each layer, stacking them as you go, then frost the top and sides evenly.
Step 10: Decorate the top with pecans and shredded coconut. Chill the cake in the refrigerator once frosted to set. Serve and enjoy!

Tips & Variations

Use drippy tahini for a richer flavor, but almond butter can be substituted if needed.
If you don’t have parchment paper, grease your pans very well, but the cake may stick more.
Mix in your favorite nuts or dried fruit like cranberries or chopped dates for a twist.
Make the cake a day ahead to allow flavors to deepen; just keep it tightly covered.

Storage

Store the frosted carrot cake in an airtight container in the refrigerator. It will stay fresh for 5-7 days. Let the cake come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake gluten-free?

Yes, this recipe is naturally gluten-free since it uses almond and coconut flours instead of wheat flour.

What if I don’t have tahini?

You can substitute almond butter or another nut butter, but tahini adds a unique flavor that complements the spices and carrots well.

The Best Healthy Carrot Cake You’ll Ever Eat Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

This Healthy Carrot Cake combines wholesome ingredients like almond flour, coconut flour, and shredded carrots to create a moist and flavorful dessert. Sweetened naturally with pure maple syrup and topped with a creamy, classic-style frosting, this cake is perfect for those seeking a healthier twist on a beloved treat. Optional nuts and raisins add texture and extra flavor, while the frosting balances the spice and sweetness beautifully.

Author: Lena
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients:

2 cups (224g) packed super fine blanched almond flour (Bob’s Red Mill recommended)
½ cup (56g) coconut flour (do not pack)
½ cup (43g) unsweetened finely shredded coconut (Bob’s Red Mill recommended)
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients:

4 large eggs, at room temperature
¾ cup (234g) pure maple syrup
⅓ cup (77g) drippy tahini (or almond butter as a substitute)
¼ cup (60g) unsweetened almond milk
1 teaspoon vanilla extract
⅓ cup (75g) melted and cooled coconut oil
3 cups (300g) shredded carrots (medium grate)

Optional Mix-ins:

½ cup (80g) raisins
½ cup (56g) chopped pecans or walnuts

Frosting:

½ cup (113g) salted butter, at room temperature (or vegan buttery stick as a substitute)
8 ounces (224g) cream cheese, at room temperature (or dairy free cream cheese)
3 cups (339g) powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon (15g) unsweetened almond milk (any milk works)

Topping:

Extra pecans and shredded coconut for garnish

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line the bottoms of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray the parchment and sides of the pans with nonstick cooking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, shredded coconut, baking soda, ground cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
Combine Wet Ingredients: In another large bowl, whisk the eggs, pure maple syrup, tahini, almond milk, and vanilla extract until smooth and well blended.
Add Coconut Oil and Carrots: Slowly whisk in the melted and cooled coconut oil until fully incorporated, then fold in the shredded carrots. Ensure eggs are at room temperature to prevent coconut oil from coagulating; coconut oil should be melted but not hot, close to room temperature.
Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir with a wooden spoon until well combined. If desired, fold in raisins and chopped nuts at this stage.
Fill Pans and Bake: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 22-32 minutes if using two 8-inch pans, or 30-40 minutes for three 6-inch pans. The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Cool Completely: Allow cakes to cool completely in the pans before removing. The cake should be at room temperature before frosting. Cakes can be made a day in advance and stored properly.
Make the Frosting: In the bowl of an electric mixer, beat the softened butter and cream cheese on high speed until light and fluffy. Gradually add powdered sugar, vanilla extract, and almond milk and continue beating for 2-3 minutes until smooth and creamy.
Assemble the Cake: Place about 1 tablespoon of frosting onto your cake stand to act as a base. Invert one cake layer onto the stand, spread about ½ heaping cup of frosting over it, then add the next layer. Repeat until all layers are stacked, then frost the top and sides with the remaining frosting.
Decorate and Chill: Garnish the cake with extra pecans and shredded coconut. Refrigerate the cake after frosting to set. The cake stays fresh for 5-7 days when properly covered in the fridge.

Notes

Use parchment paper and spray pans well to avoid cake sticking.
Eggs must be at room temperature to prevent coconut oil from coagulating during mixing.
The coconut oil should be melted but cooled to room temperature before adding.
You can prepare the cake one day ahead and refrigerate it before frosting.
Storage in the refrigerator ensures freshness up to one week; keep the cake covered.
Optional add-ins like raisins and nuts add additional texture and flavor.
For a vegan or dairy-free version, substitute butter and cream cheese with respective plant-based alternatives.

Keywords: healthy carrot cake, gluten free carrot cake, almond flour cake, coconut flour cake, maple syrup sweetened cake, cream cheese frosting, low sugar carrot cake