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Frosted slice of healthy carrot cake

Healthy Carrot Cake Recipe

This Healthy Carrot Cake is made with coconut flour, which makes it gluten free, clean eating, paleo and a low-carb option is included. Frosting options range from whipped coconut cream, dairy-free yogurt or traditional cream cheese icing.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 slices (or 12 cupcakes)
Calories 151 kcal
Author Leelalicious

Ingredients

  • ½ cup (60 g) coconut flour
  • ¼ cup (30 g) tapioca starch
  • 1.5 teaspoons (8 g) baking powder **
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 eggs
  • 6 tablespoons (125 g) maple syrup (or sugar-free sweetener of choice)*
  • 1/3 cup (70 g) coconut oil
  • 1/4 cup (60 ml) dairy-free milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup (90 g) grated carrots
  • 1/3 cup finely chopped or crushed pineapple optional
  • 1/3 cup (35 g) chopped walnuts or pecans, optional

Frosting:

  • whipped coconut cream or
  • 1/2 cup (115 g) cream cheese, softened thick Greek-style yogurt (or dairy-free alternative) work as substitute
  • 2 tablespoons (30 ml) maple syrup *
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 F and line a 8-inch square baking pan with parchment paper.
  2. In a bowl whisk together coconut flour, baking powder, salt, cinnamon and nutmeg. In a separate bowl beat eggs, maple syrup, coconut oil, milk and vanilla extract until combined.
  3. Add wet to dry mixture and stir until smooth and combined. (Alternatively, you can also blend all ingredients in a food processor or blender.)
  4. Stir in grated carrots and chopped pecans by hand. Fill batter into prepared pan.
  5. Bake for about 25 minutes until a toothpick inserted in the center comes out clean.
  6. Allow cake to cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. For the frosting, beat cream cheese and maple syrup with a handheld mixer until smooth and fluffy.
  8. Using an angled spatula, spread frosting over cooled cake in a swirl pattern.
  9. If avoiding dairy, try substituting a thick dairy-free yogurt or this recipe for whipped coconut cream as alternative frosting.

  10. Store the cake covered in the fridge.

Recipe Notes

* monk fruit syrup is a great low-carb alternative

** paleo baking powder = 2:1 ratio cream of tartar and baking soda

*** Nutrition data is calculated with low carb sweetener alternative

Nutrition Facts
Healthy Carrot Cake Recipe
Amount Per Serving (1 slice/cupcake)
Calories 151 Calories from Fat 110
% Daily Value*
Total Fat 12.2g 19%
Cholesterol 70mg 23%
Sodium 119mg 5%
Total Carbohydrates 7.4g 2%
Dietary Fiber 2.1g 8%
Sugars 1g
Protein 3.8g 8%
* Percent Daily Values are based on a 2000 calorie diet.