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Healthy Carrot Cake

Irresistibly moist and secretly healthy carrot cake… This recipe is so good, you’re going to want to eat it again for breakfast the next morning!

Super Moist Classic Carrot Cake - With a secretly healthy cream cheese icing... This is hands-down my favorite carrot cake recipe, & it's even good for breakfast! @choccoveredkt... https://chocolatecoveredkatie.com/

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I am the girl who eats carrot cake all year.

If you haven’t tried my recipe yet for Healthy Carrot Cake Cupcakes, that post continues to be one of the most popular recipes on my blog…

So I guess I’m not the only one who eats carrot cake year-round!

Since the carrot cake cupcakes have been so popular, I knew I wanted to get an actual healthy carrot cake recipe up on the blog this year.

With Easter less than a week away, today seems like the perfect time to share this moist and incredibly delicious healthy carrot cake, loaded with sweet cinnamon and carrots.

I hope you love this recipe as much as I do!

healthy carrot cake recipe

The carrot cake above is topped with my Cream Cheese Greek Yogurt Frosting – which I even successfully made vegan!

It also tastes amazing topped with melted coconut butter (one of my favorite ways to eat carrot cake), or the cake is so perfectly spiced and flavorful that you might want to simply eat it unfrosted.

Above – watch me make the healthy carrot cake

Super Moist Classic Carrot Cake - With a secretly healthy cream cheese icing... This is hands-down my favorite carrot cake recipe, & it's even good for breakfast! @choccoveredkt... https://chocolatecoveredkatie.com/

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Adapted From Homemade Zucchini Cake

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Healthy Carrot Cake

 This healthy carrot cake recipe is so good, you’re going to want to eat it again for breakfast the next morning!
4.95/5 (40)
Total Time 30 minutes
Yield 8 - 12 servings

Ingredients

  • 1 packed cup shredded carrot (200g)
  • 1/2 cup applesauce (120g)
  • 1/3 cup oil, or sub applesauce only if you don’t mind a gummy texture (60g)
  • 2 tsp white or apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1 1/2 cups spelt, white, or Bob’s gf flour (180g)
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup sugar, xylitol, or evaporated cane juice (65g)
  • 1/16 tsp uncut stevia OR 2 additional tbsp sugar
  • optional shredded coconut or chopped walnuts
  • optional 1/2 cup raisins

Instructions

  • *For a double layer cake, simply double all ingredients and bake in two pans.
    Preheat oven to 350 F. Grease and line an 8-inch square or round pan with parchment. In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the cake comes out clean. The carrot cake tastes much sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for 3-4 days or even sliced and frozen. I frosted the cake with about 1/2 cup of the frosting recipe linked under the second photo in this post – If using a preservative-free frosting like the one I used, it’s best to frost directly before serving.
    View Nutrition Facts

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4.95/5 (40)

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Published on March 21, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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138 Comments

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  1. Lisa says

    Thanks Katie – I make a cake most days and carrot has been on my list for a while, so I’ll enjoy this. Just wondering… when you say : “[t]he carrot cake above is topped with my Cream Cheese Greek Yogurt Frosting – which I even successfully made vegan!” does this mean you are no longer vegan?

  2. Jenny says

    This looks so unbelievable delicious, would love to try it right now!!
    I love carrot cake <3
    Happy Easter to you!
    Jenny

    5/5

    5/5

  3. Shelly says

    Thank you so so so much for this recipe! I have made your cupcakes before but really wanted a more “fancy” recipe for Easter Sunday dessert. I looked at a few other carrot cake recipes online but didn’t know the authors too well and didn’t know how they’d turn out. I am always afraid to try something out from a random blogger online, which is why I keep coming back to your recipes again and again. 🙂

  4. Kristin says

    Carrot cake is my favorite dessert. So excited to try this–what amount of coconut and/or walnuts would you recommend adding? Thanks!

  5. Samara B says

    Hi Katie! Thanks for the recipe – I am a huge sucker for carrot-anything! Just a quick question. Would it be possible to use honey as the sweetener? I’m not sure if this would change the texture of the cake, since it would be added liquid! Please let me know. Thanks! xo

        • Megan says

          I used agave, would have used maple but I was out. I didn’t have to change any part of the recipe. Used same amount of sweetener as recommended and it came out great, nice and moist.I would probably double cinnamon next time but thats just me. Thanks for the recipe!

          4/5

          4/5

  6. Emilia says

    This recipe is litterally what i’ve been waiting for, defenitly gonna try this for easter but I eat carrot cake all year round anyway as well 🙂

  7. Jen says

    Hi! I would love to try this for Easter. But I’ve never made carrot cake before and have always wondered how fine I need to grate the carrot. I only have one size on my food processor and I’m worried that’s too coarse. Could I chop it fine with the spinning blade, or would that throw the texture off too?

  8. Charles B says

    Made it after dinner, and just had the first pieces. Very good! I added 1/4 cup shredded coconut, which seemed about right.

    5/5

    5/5

  9. Serena says

    So I’m looking at the cupcake recipe you reference, and I notice that the ingredients are exactly the same. Why does the cake recipe have us let the wet ingredients rest together before mixing with dry? Why not do that with the cupcakes? Thanks.

  10. carrota says

    Thanks for this recipe!
    Though never had a carrot cake before, I took a leap of faith and made this recipe – and its very good!
    Didn’t even use sweetener of any kind because the carrots are sweet anough for me.

  11. Darlene says

    Any idea how much white wheat to use? Don’t have any spelt as none of us are GF and the spelt/GF flours are too expensive for someone on a fixed income.

    • Unofficial CCK Helper says

      The recipe says you can use regular old white flour. Katie is not personally a fan of whole wheat flour because it yields a dense result in cakes that is also somewhat gummy. But you are free to experiment if you don’t mind the risk, and you would use the same amount.

  12. Jessica says

    Could you give me any suggestions for replacing the applesauce in this recipe? I can’t have apples. 🙁
    I considered replacing it with mashed banana, but I don’t want it to give the cake a banana flavor.

  13. tereza crump aka mytreasuredcreations says

    I made this tonight for supper. 😉 I used gluten free flour and coconut oil. My 4 kids and husband loved it!! I’m hoping to have some left over to try it tomorrow. This was delicious. I’ve tried other recipes from your site and so far all of them turned out amazing! Thank you, Katie!! 😀

    5/5

    5/5

  14. Kate says

    I made this for an Easter party and it was a hit! I think I overcooked it a tad, but the frosting was delicious and masked that well. I had never put Greek yogurt in frosting, but I would do it again in a heartbeat.

    I added walnuts, coconut, and raisins, and they all tasted great!

  15. anna says

    hi! I just have one question.. what do you use vinegar for? I noticed it is present in many recipes. in Italy it is not really used in desserts so I was wondering what it is for. Could I omit it?
    by the way I love your blog!

  16. Gina says

    Hi Katie,
    I noticed there is a new pop-up advertisement asking people to sign up for emails. I already get emails and I am hoping there is a way to stop that pop-up from coming up for people that already get emails since it is a bit bothersome. It comes up about every 5 minutes, and I’m usually on your site for much longer than that, so it comes up several times while I’m browsing. Thanks!

  17. Ali says

    I tried this recipe and my cake turned out really uhh gummy? Like it’s not like a cake at all more like a chewy texture and there isn’t the crumbs normally seen in cakes it’s just paste-y in the middle can anyone tell me what I did wrong? T.T

    • Chocolate Covered Katie says

      Unfortunately because I wasn’t there to see, it’s really impossible to know what might have happened. What flour did you use, what oil what sugar? Did you make any changes to the recipe at all? Any specifics might also help. Thanks 🙂

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