Healthier Carrot Cake

Healthier carrot cake is easy to make, full of real ingredients, and frosted with a decadent cream cheese frosting. This carrot cake consists of almond & whole wheat flour, apple sauce, maple syrup, almond butter, and almond milk.

Healthier Carrot Cake Ingredients

Dry Ingredients

Dry Ingredients
  • Almond flour & whole wheat flour: By mixing both flours, it creates a low carb and fluffy cake! However, if you want to make it gluten-free, sub the whole wheat flour for more almond flour, and you will still have a fluffy, very low carb cake. 
  • Spices: cinnamon, ground ginger, and nutmeg

Wet Ingredients

Wet Ingredients
  • Eggs– The eggs will hold this cake together. 
  • Maple syrup– I love baking with maple syrup! It is a natural sweetener that adds so much flavor to any dessert. 
  • Almond butter: By adding a little bit of almond flour to this cake, it will provide more moisture to the cake. 
  • Almond milk– A splash of almond milk will provide more moisture to the cake.  
  • Apple sauce– The apple sauce does not add a lot of flavor but provides the overall fluffiness and texture of the cake.  
  • Coconut oil- Coconut oil is a healthy alternative to vegetable oil and butter when baking 

Other Ingredients

Other Ingredients
  • Shredded carrots (I used colorful carrots)
  • Raisins
  • Walnuts: You can sub for pecans or nut of choice.
  • Shredded coconut

How to make Healither Carrot Cake

Begin by preheating the oven to 350°F and grease pan with melted coconut oil. After that, in a small bowl, mix almond flour, whole wheat flour, cinnamon, ground ginger, nutmeg, salt, and baking soda.

Next, in a medium bowl, mix eggs, maple syrup, almond butter, almond milk, vanilla, and apple sauce. Aft that, slowly combine the dry ingredients to the wet. Make sure you fold them together. Following that, add melted and cooled coconut oil and mix thoroughly.

Next, add shredded carrots, raisins, and walnuts and fold them into the mixture. Pour the cake mixture into the greased pan and bake for 35 minutes (do the knife test to make sure it comes out clean). While the cake is cooking, make the cream cheese frosting.

Cream Cheese Frosting Ingredients

Cream cheese frosting
  • Cream cheese
  • Butter
  • Powdered sugar
  • Vanilla extract
  • Almond milk

How to make the cream cheese frosting for the healthier carrot cake

The cream cheese frosting is very easy to make and delicious! In a mixing bowl, add cream cheese, butter, powdered sugar, and vanilla extract. Blend using a hand mixer. Let cakes cool completely before frosting. Store the cream cheese frosting in the fridge until you are ready to frost the cake. Frost the cake however you would like! There is enough frosting to cover the entire cake. Finally, add decorations I used shredded coconut and carrot ribbons to make flowers.

How to store healthier carrot cake

If you are eating the cake the same day as making it, you can keep it at room temperature. I like it a little chilled, so I put it in the fridge after making it and took it out 30 minutes before serving—store leftovers in the refrigerator for up to 5 days.

Great for Easter or Easter leftovers!

This healthier carrot cake is great for Easter or if you have leftover carrots from Easter do some quarantine baking and whip it up!

More desserts on Dev’s Dish

Samoa Inspired Cookies

Healthier Reese’s Eggs 

Healthier Carrot Cake

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • ½ cup whole wheat flour
  • 1 tbsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 4 eggs
  • ½ cup maple syrup
  • ¼ cup almond butter
  • ¼ cup almond milk
  • 1 cup apple sauce unsweetened
  • ¼ cup coconut oil melted and cooled

Optional Ingredients

  • ½ cup raisins
  • ¾ cup walnuts
  • 2 cups carrots shredded
  • ½ cup shredded coconut for decoration

Cream Cheese Frosting

  • 8 oz cream cheese
  • ½ cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp almond milk

Instructions

  • Preheat oven to 350°F and grease pan with melted coconut oil.
  • In a small bowl, mix almond flour, whole wheat flour, cinnamon, ground ginger, nutmeg, salt, and baking soda. Mix together.
  • Next, in a medium bowl, mix eggs, maple syrup, almond butter, almond milk, vanilla, and apple sauce
  • After that, slowly combine dry ingredients to the wet ingredients and mix together.
  • Next, add melted and cooled coconut oil and mix thoroughly.
  • Add shredded carrots, raisins, and walnuts and fold them into the mixture.
  • Pour the cake mixture into the greased pan and bake for 35 minutes (do the knife test to make sure it comes out clean).
  • While the cake is cooking, make the cream cheese frosting.
  • In a mixing bowl, add cream cheese, butter, powdered sugar, and vanilla extract. Blend using a hand mixer.
  • Let cakes cool completely before frosting. Frost the cake however you would like! There is enough frosting to cover the entire cake.
  • Decorate how you would like! I used shredded coconut and carrot ribbons.