Print

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.

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

  1. 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.
  2. 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.
  3. Combine Wet Ingredients: In another large bowl, whisk the eggs, pure maple syrup, tahini, almond milk, and vanilla extract until smooth and well blended.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cheflenacooks.com/the-best-healthy-carrot-cake-youll-ever-eat-recipe/