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Healthy Carrot Cake Recipe

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★★★★

3.9 from 22 reviews

This Healthy Carrot Cake is a wholesome twist on a classic dessert, featuring grated carrots, oat flour, and a naturally sweetened cream cheese frosting. Moist and flavorful, it’s sweetened with maple syrup and balanced with warm spices like cinnamon, ginger, and nutmeg, making it a nutritious treat perfect for any occasion.

Ingredients

Scale

Cake Ingredients

  • 2 cups grated carrots (about 2–3 large carrots, do not pack)
  • 3 large eggs
  • ½ cup maple syrup
  • ½ cup coconut oil (melted)
  • ½ cup plain Greek yogurt (any %)
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt

Frosting Ingredients

  • 8 oz Neufchatel cheese (softened)
  • ¼ cup Greek yogurt
  • ¼ cup maple syrup
  • Pinch of sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Lightly grease the sides and bottom of an 8×8-inch baking pan with coconut oil or cooking spray. Line the bottom with parchment paper to ensure the cake releases cleanly. Set aside.
  2. Grate Carrots: Grate 2-3 large carrots to yield 2 lightly packed cups. Place the grated carrots into a large mixing bowl.
  3. Mix Wet Ingredients: Add eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract to the bowl with the carrots. Use a handheld mixer to combine thoroughly until the mixture is uniform.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt until evenly mixed and free of lumps.
  5. Combine Wet and Dry: Pour the dry ingredients into the wet mixture. Using a handheld mixer, mix until fully incorporated and smooth, taking care not to overmix to maintain cake tenderness.
  6. Bake the Cake: Transfer the batter into the prepared baking pan, scraping down the sides with a rubber spatula. Bake for 20-25 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 30 minutes to reach room temperature.
  8. Prepare Frosting: In a mixing bowl, beat together softened Neufchatel cheese, Greek yogurt, maple syrup, and a pinch of salt until smooth and creamy. Keep the frosting at room temperature until ready to use.
  9. Frost and Serve: Spread desired amount of frosting over the cooled cake. Serve immediately or refrigerate until ready to serve.

Notes

  • Ensure carrots are grated finely for the best texture.
  • Do not overmix the batter to keep the cake light and moist.
  • Neufchatel cheese can be substituted with low-fat cream cheese for a similar texture with less fat.
  • Store the frosted cake in the refrigerator and consume within 3 days.
  • Use parchment paper to prevent sticking and make cake removal easier.

Keywords: Healthy carrot cake, oat flour cake, low sugar carrot cake, dairy yogurt carrot cake, maple syrup sweetened dessert, gluten-free carrot cake alternative

Find it online: https://foodiecara.com/healthy-carrot-cake-recipe/