Healthy Carrot Cake

This Healthy Carrot Cake is everything you love about the classic dessert—moist, fluffy, and full of flavor—without the heaviness of refined ingredients. Naturally sweetened, made with whole grains, and topped with a creamy Greek yogurt frosting, it’s the perfect wholesome treat for birthdays, Easter, or any special occasion.

Why You’ll Love This Recipe

This healthy carrot cake tastes indulgent but is made with nutritious ingredients like whole wheat flour, Greek yogurt, maple syrup, and plenty of freshly grated carrots. It’s tall, soft, and just sweet enough. The frosting is light and tangy thanks to strained Greek yogurt, making it a better-for-you alternative to traditional cream cheese icing. The toasted coconut and walnuts add flavor and crunch, making every bite delicious and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• 2 large eggs

• 1 cup plain Greek yogurt (2% or higher fat)

• 1/3 cup mild oil (such as avocado oil)

• 2/3 cup maple syrup or honey

• 1/2 cup milk (any variety, such as almond milk)

• 1 tablespoon pure vanilla extract

• 2 cups whole wheat or spelt flour

• 1 tablespoon cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup walnuts, chopped

• 1/2 cup coconut flakes

• 2 cups carrots, finely grated

• Cooking spray

Greek Yogurt Icing:

• 2 cups plain Greek yogurt (2% or higher fat)

• 1/2 cup powdered sugar

• 1 teaspoon pure vanilla extract

• Long coconut flakes or chips (toasted), for garnish

Directions

1. Line a small colander with a coffee filter or paper towel and place over a bowl. Add Greek yogurt and let it strain in the fridge for a few hours.

2. In a large mixing bowl, whisk the eggs for 10 seconds. Add Greek yogurt, oil, maple syrup, milk, and vanilla. Whisk until well combined.

3. In another large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Break up any lumps.

4. Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.

5. Toast walnuts in a skillet over low heat for a few minutes. Add coconut flakes and toast another minute. Set aside.

6. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.

7. Fold in the grated carrots, toasted walnuts, and coconut flakes.

8. Pour the batter into the prepared baking dish.

9. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool completely in the pan for about 4–5 hours.

11. When ready to frost, discard the whey from the strained yogurt. In a medium bowl, whisk yogurt, powdered sugar, and vanilla extract until smooth.

12. Spread the frosting over the cooled cake and garnish with toasted coconut flakes.

13. Cut into 16 slices and serve.

Servings and timing

This recipe makes 16 slices.
Prep time: 30 minutes
Cook time: 40 minutes
Cooling time: 2 hours
Total time: 3 hours 10 minutes

Variations

• Cream Cheese Frosting: Swap Greek yogurt icing with a healthy cream cheese version for a richer topping.

• Nut-Free: Omit the walnuts or replace them with sunflower seeds.

• Add Fruit: Stir in a handful of raisins or chopped pineapple for extra sweetness and texture.

• Layer Cake: Use two 8-inch pans to create a two-layer carrot cake with frosting in between.

• Muffin Version: Pour batter into muffin tins and bake for 20–25 minutes for carrot cake cupcakes.

• Dairy-Free: Use dairy-free Greek-style yogurt and plant-based milk for a completely dairy-free option.

Storage/Reheating

Store the assembled cake tightly covered for up to 2 days at room temperature. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge or at room temperature.
Reheating is not necessary unless you prefer a warm slice—simply microwave for 10–15 seconds.

FAQs

Can I use all-purpose flour instead of whole wheat or spelt flour?

No, this recipe is developed specifically for whole wheat or spelt flour. Using a different flour may change the texture and moisture content.

What’s the best way to grate carrots for this cake?

Use the fine side of a box grater. This helps the carrots blend into the batter and keeps the cake moist.

Can I make this cake gluten-free?

This recipe hasn’t been tested with gluten-free flour and may not work properly due to different absorbency and structure.

Can I use regular yogurt instead of Greek yogurt?

No, regular yogurt is too runny and will affect the consistency of both the cake and the frosting.

Is this cake sweet enough without sugar?

Yes, it’s naturally sweetened with maple syrup or honey, plus the natural sweetness from the carrots and coconut.

How do I toast coconut flakes?

Toast in a dry skillet over low heat for 1–2 minutes, stirring constantly to avoid burning.

Can I use flavored Greek yogurt for the frosting?

Plain Greek yogurt is best for controlling sweetness and flavor, but vanilla-flavored yogurt could work in a pinch.

Can I make this ahead of time?

Yes, you can bake the cake a day in advance and frost it right before serving.

What milk is best for this recipe?

Any milk works well—almond, dairy, oat, or soy. Use what you have on hand.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Conclusion

This Healthy Carrot Cake is a delightful, better-for-you dessert that doesn’t compromise on flavor or texture. Packed with wholesome ingredients and topped with a light and creamy Greek yogurt frosting, it’s a celebration-worthy treat that feels as good as it tastes. Whether for a holiday or just because, it’s a cake you’ll feel proud to serve.

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