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With this Healthy Carrot Cake Recipe, now you can keep up your clean eating lifestyle and still eat your cake, too! This is the perfect light dessert for Spring!
Out of all the cakes, though, carrot cake is my fave.
There's something about the earthy, naturally sweet flavors of the carrots mixed with the warm cinnamon, nutmeg, and cloves that I find really delicious and almost comforting. It's like a combo of Winter flavors with Spring produce.
And, now that I think about it, it reminds me of being a kid again.
Ingredients For Healthy Carrot Cake Recipe
Carrots: Freshly grated carrots add natural sweetness, moisture, and the classic flavor that makes carrot cake unique.
Pure Maple Syrup: A natural sweetener that replaces refined sugar, giving the cake a warm, rich sweetness.
Greek Yogurt: Adds creaminess and moisture to the batter while helping keep the cake soft and balanced.
Step By Step Instructions
Step 1: Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with coconut oil.
In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, salt, ground cloves, and set aside.
Step 2: In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.Add the wet to the dry and stir until just incorporated. If needed, you can add ¼ cup additional almond milk to loosen. The consistency should be thin enough to easily pour. See the photos or video in this post for more details.Fold in the carrots and raisins.
Step 3: Bake for 25-30 minutes until toothpick comes out clean. Depending on oven, this may take a little longer. Allow to cool completely to room temperature before frosting.
Step 4: To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake. Let the frosting set for 1-2 hours before slicing and serving.
FAQs
Recipe Substitutions For Carrot Cake
Gluten-Free: You can easily switch the whole wheat flour with a gluten-free alternative, such as arrowroot flour, almond flour, gluten-free all-purpose flour or tapioca flour to make a gluten-free carrot cake.
Dairy-Free: You can swap out the Greek yogurt for coconut yogurt in the cake and frosting recipes.
Raisins: These can be left out if you don't care for them, but they do add a bit of sweetness and moistness to the cake.
How To Store Healthy Carrot Cake
You can store this carrot cake recipe in any air-tight container for up to a week. if you need help figuring out what container to use, check out my post The Ultimate Guide To Meal Prep Containers.
Now you can stay on your clean lifestyle and still have your Healthy Carrot Cake Recipe, too!
PREP TIME
25 mins
COOK TIME
25 mins
TOTAL TIME
50 mins
COURSE
Dessert
CUISINE
American
SERVINGS
12 Slices
CALORIES
229 kcal
Ingredients
For The Carrot Cake:
1 ½ cups whole wheat pastry flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon sea salt
⅛ teaspoon ground cloves
¼ cup coconut oil melted
2 large eggs
1 teaspoon vanilla extract
⅔ cup pure maple syrup
½ cup plain greek yogurt
⅓ cup plain unsweetened almond milk
2 cups carrots about 3 medium, grated
½ cup raisins
For The Frosting:
1 ½ cups plain greek yogurt
2 tablespoon pure maple syrup
1 teaspoon vanilla extract
Instructions
1
Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with coconut oil.
2
In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, salt, ground cloves, and set aside.
3
In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.
4
Add the wet to the dry and stir until just incorporated. If needed, you can add ¼ cup additional almond milk to loosen. The consistency should be thin enough to easily pour. See the photos or video in this post for more details.
5
Fold in the carrots and raisins.
6
Bake for 25-30 minutes until toothpick comes out clean. Depending on oven, this may take a little longer. ,
7
Allow to cool completely to room temperature before frosting.
8
To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
9
Let the frosting set for 1-2 hours before slicing and serving.
NOTES
If you aren't a fan of the texture in carrot cake, you can blend the ingredients together to get rid of the texture.
NUTRITION
Serving:
1 Slice
Calories:
229 kcal
Carbohydrates:
33.7g
Protein:
6.5g
Fat:
8.6g
Saturated Fat:
4.3g
Cholesterol:
37.4mg
Sodium:
285.6mg
Potassium:
-
Fiber:
2.9g
Sugar:
18.9g
📷
DID YOU MAKE THIS RECIPE?
Tag @cleanishsupps on Instagram so we can check it out.
