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Healthy Carrot Cake

A moist, spiced carrot cake made with wholesome ingredients like whole wheat flour, Greek yogurt, and natural sweeteners that delivers nostalgic flavors without derailing wellness goals.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups whole wheat flour
  • 1½ cups finely grated carrots (about 3 large carrots)
  • ¾ cup coconut sugar or maple syrup
  • ½ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • 3 large eggs
  • ¼ cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
For Simple Cream Cheese Frosting
  • 8 oz light cream cheese, softened
  • ¼ cup powdered sugar or honey
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and generously grease a 9x13-inch baking pan with coconut oil or line it with parchment paper.
  2. In a large mixing bowl, whisk together the whole wheat flour, cinnamon, baking soda, baking powder, salt, and nutmeg until well combined.
  3. In a separate bowl, beat together the eggs, coconut sugar, applesauce, Greek yogurt, melted coconut oil, and vanilla extract until smooth and creamy.
  4. Gently fold the wet ingredients into the dry mixture, stirring just until combined. Fold in the grated carrots until distributed throughout the batter.
  5. Pour the batter into prepared pan, spreading evenly with a spatula. Bake for 35-40 minutes, until the top springs back when lightly touched and a toothpick inserted in the center emerges with just a few moist crumbs.
  6. Allow the cake to cool completely in the pan. Beat the softened cream cheese, powdered sugar, and vanilla until light and fluffy. Once cooled, spread the frosting evenly over the top.

Notes

Grate carrots the night before for time-saving. Cake tastes even better the next day. Store covered in refrigerator for up to 5 days. Can be frozen unfrosted for up to 3 months. Avoid overmixing batter and don't frost while warm.