This healthier carrot cake is light, airy, sweet, and has the BEST cream cheese frosting. If you’re looking for a classic Spring dessert or something to make for Easter, you’re going to want to make this!
One of the first desserts that comes to mind for Easter is carrot cake! My family is getting together for the holiday and I wanted to make a healthier carrot cake for us to share. This recipe turned out AMAZING (I’ve had so many requests to remake it already 😆). The soft texture of the cake, mixed with the warming/sweet spices, and cream cheese frosting (can you tell I’m obsessed??) make this a triple threat. It might be one of my favorite things I’ve made in a while!
Watch my full video tutorial HERE.
What You Need For This Recipe:
- Brown sugar
- Egg – just one!
- Oil – I used avocado oil, any neutral oil will work.
- Greek yogurt – If using a dairy-free yogurt, make sure it’s as thick as Greek!
- Vanilla
- Gluten-free 1:1 baking flour – I use the blue bag from Bob’s Red Mill!
- Cinnamon, nutmeg
- Salt
- Baking soda
- Peeled carrots
- Walnuts – leave out for a nut-free option.
- Raisins – optional but they add more texture!
How to Make This Delicious Cake:
Making this cake is a bit of a process, but I promise the end result is SO worth it!
Begin by preheating your oven to 350 F. Line an 8×8 baking sheet with parchment paper and set aside.
Combine the brown sugar and egg until creamy. I love using an electric mixer for baking because it helps create a smooth batter but mixing by hand is great too!
Add in the wet ingredients (oil, yogurt, vanilla) and mix until combined. Then add your dry ingredients (flour, cinnamon, nutmeg, salt, and baking soda) and mix again. Stir in your grated carrots, walnuts, and raisins until evenly distributed in the batter.
Pour the mix into the baking dish and smooth out the top (this will give you an even bake)! Bake for 35-40 minutes or until a toothpick comes out clean.
Let your cake cool completely. While you wait, beat together the frosting ingredients until your desired consistency. Once the cake is fully cooled, spread the frosting on top and enjoy!
More Spring Favorites:
Healthy Reese’s Eggs (gluten free, vegan)
Carrot Cake Baked Oatmeal (gluten free, vegan)
Healthier Shamrock Shake (High Protein, Low Sugar) (gluten free, vegan)
Healthier Carrot Cake (Gluten Free, Dairy Free)
Ingredients
- 1 cup brown sugar
- 1 egg
- 1/4 cup oil
- 1 cup greek yogurt (or thick dairy free yogurt)
- 1 tsp vanilla
- 1 cup gluten free 1:1 baking flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 3 large peeled carrots (2 cups grated)
- 1/2 cup walnuts (crushed)
- 2 tbsp rainins (optional)
Dairy Free Cream Cheese Frosting
- 1/2 cup cream cheese (softened)
- 2 tbsp butter (softened)
- 2 tbsp maple syrup
- 1.5 cups powdered sugar
Instructions
- Preheat oven to 350 and line an 8×8 baking sheet with parchment paper.
- Add the brown sugar and egg to a large bowl and beat for a couple minutes until creamy.
- Add in oil, yogurt, and vanilla and mix again until combined.
- Add flour, cinnamon, nutmeg, salt, and baking soda and mix again.
- Stir in carrots, walnuts, and raisins.
- Pour into baking dish and smooth out the top.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely.
- Beat together frosting ingredients and spread onto cake. Enjoy!!
Makes 9 large slices or 16 smaller.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, and Pinterest!
Can I use oat flour for this recipe?
Hi! I usually don’t use oat flour as a 1:1 replacement for gf flour so I am not 100% sure how it will work out. However I do have a healthy carrot cake muffin recipe using oat flour 🙂 linked HERE in case you are interested! If do you decide to try oat flour with this cake, let me know how it goes!
This was a big hit in my house! Its soo delicious. My husband requested it again!
I am so happy to hear that! Thank you 🙂