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Healthy Carrot Cake

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Healthy Carrot Cake is a moist, fluffy, and flavorful dessert made with whole grains, natural sweeteners, and freshly grated carrots. Topped with a creamy Greek yogurt frosting, it’s a wholesome twist on the classic cake—perfect for birthdays, holidays, or everyday indulgence.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 10 minutes (includes cooling)
  • Yield: 16 slices
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 large eggs

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

1/3 cup mild oil (e.g., avocado oil)

2/3 cup maple syrup or honey

1/2 cup milk (any type, 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

2 cups plain Greek yogurt (for frosting, 2% or higher fat)

1/2 cup powdered sugar

1 teaspoon pure vanilla extract (for frosting)

Toasted coconut flakes or chips, for garnish

Instructions

  1. Line a colander with a coffee filter or paper towel, place over a bowl, and strain Greek yogurt for frosting in the fridge for a few hours.
  2. In a large mixing bowl, whisk eggs for 10 seconds. Add yogurt, oil, maple syrup, milk, and vanilla. Whisk until combined.
  3. In another bowl, whisk flour, cinnamon, baking powder, baking soda, and salt. Break up lumps.
  4. Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
  5. Toast walnuts in a skillet for a few minutes. Add coconut flakes and toast for 1 minute more. Set aside.
  6. Add dry ingredients to wet and stir gently until just combined (do not overmix).
  7. Fold in carrots, toasted walnuts, and coconut.
  8. Pour batter into prepared baking dish and bake for 40 minutes, or until a toothpick comes out clean.
  9. Cool completely in the pan for 4–5 hours.
  10. Prepare frosting: Discard whey from strained yogurt. In a bowl, whisk yogurt, powdered sugar, and vanilla until smooth.
  11. Spread frosting over cooled cake, garnish with toasted coconut, slice into 16 pieces, and serve.

Notes

  • Cream Cheese Swap: Use light cream cheese frosting instead of Greek yogurt.
  • Nut-Free: Replace walnuts with sunflower seeds or omit.
  • Add-Ins: Stir in raisins or pineapple for extra sweetness.
  • Layer Cake: Divide batter into two 8-inch pans and frost between layers.
  • Muffins: Bake in muffin tins for 20–25 minutes.
  • Dairy-Free: Use plant-based Greek-style yogurt and milk alternatives.
  • Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days. Freeze slices up to 2 months.

Nutrition

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