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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 
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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. Geeta says

    Thanks Katie.Loved the cake.Fantastic recipe & easy to make too. Baked for my daughter’s Birthday & got a fabulous response from everyone who tasted it. Made one change though…used a pinch of Allspice powder instead of Cinnamon as she is allergic. Thanks again.

  2. Amelia says

    I’ve made this three times now and it always turns out perfectly! I love adding the coconut and walnuts it really makes the cake delicious. Thank you for the recipe!

  3. Solenn says

    OMG ! Your carrot cake … It’s so soft, gummy, I love it. I tried to taste the cake to my family, nobody wanted. I’m so happy to eat it for myself alone hahah. More it’s healthy. Maybe a banana cake in the same way would be not a bad idea

  4. Joris says

    Hi, can you also all together replace the sugar by Stevia? And if so, how much Stevia would I need if I would like to leave the sugar out of the recipe?

  5. Liz says

    This is the BEST carrot cake I’ve ever made/had. Plus the Greek Yogurt Cream Cheese Frosting! Not sickly sweet like bakery versions. Served for dinner guests last night – All loved it! Cake is easy to make, used Nutribullet for frosting as I did not have powdered sugar & was too lazy to make my own. Sent all the leftovers home with friends & am making another cake for us today. 5 STARS!!

  6. Kyra says

    I’m going to try your recipe for my son’s first birthday this weekend. I was just wondering if you grate the carrots finely or with a regular cheese grater? Thanks!

  7. Red Velvet Cupcakes says

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  8. Venetia says

    Hi Katie, I love your recipes. I’m actually munching on a black bean brownie as I write this.

    I have two questions about applesauce and cannot find the answer anywhere on your site. Is it store-bought or home made? And is it sweetened? Can you give us a recipe?

    Second question – sometimes you say that the applesauce can be exchanged for a banana. Is this the case wherever you use the applesauce or only for some of the recipes?

    Thank you so much!

  9. Maeve says

    Hey everyone, just wanted to mention that I just made this and substituted grated carrot for grated sweet potato and it is delicious!

  10. Ji Sun says

    I made this recipe twice. The first time I followed it and it was really dry. The second time I added two eggs and 1/4 c of water and it was really delicious. If you’re not vegan I recommend doing that.

  11. Kitty says

    I was limited in my ingredients so I made a few adjustments. This was my hubby’s birthday cake and he said, “This may be the best carrot cake I ever had”. He is a huge fan of carrot cake. I added 1/4 to 1/2 cup more carrot (by accident); used whole wheat pastry flour, used almost a cup of canned pumpkin instead of apple sauce and oil, and added coconut and walnuts (and used raw organic sugar). I was really surprised by how good it was. It was luxuriously good.

    • Kitty says

      I did add a little liquid. I see some people said it was too dry. I probably added 1/4 cup of pineapple juice. I can’t believe the person who said how bad it was. What????

  12. Marie says

    I’ve done this recipe twice, the first time I didn’t have baking soda or vanilla, so it didn’t turn out like a cake, it was just regular to my tastes, but my diabetic aunt loved it and convince me to do it again. Best decision! Everyone loved it, I made a lot because I was having guests and they all ate twice, and my family members as well. There’s barely any more and I don’t want to inform my auntie that it’s gone and tomorrow she can’t come for more.

    I just wish mine would look more orange like yours, but I guess is because my sugar is Brown and I use whole wheat instead of the one you mention. I used less sugar and a bit of raisins and even the picky eaters loved it.

    Thank you!

  13. david bell says

    I tried making this yesterday.. I used melted coconut oil inplace of “oil” and i used greek yogurt in place of the applesauce since i didnt have any handy and didnt wanna use a ton of oil.. and i ended up with an EXTREMELY dry cake.. it was crumbly when i put it in the pan.. and it came out like a biscuit or something…

    if you try this recipe.. do not substitute the applesauce for yogurt.. im guessing thats where this recipe went wrong for me… (no water, no milk, no eggs added to this recipe that i saw.. which threw me off.. but i gave it a shot.. and failed horribly.. the frosting is tasty though!

    unfortunately i wasnt able to post a picture as i received an error and was blocked from doing so.

  14. Susan says

    What is Bob’s gf? I’ve been using the almond, coconut, tapicoca flours. No white flours. Bummer for this recipe.

  15. Fran says

    Hi there, How can you replace applesauce? We don’t use it and find it in my country. Just plain yogurt would work? Any other suggestions?
    Thanks
    Fran

  16. Saima Bhaidani says

    Hello Katie, can I make this with coconut flour? Should I change anything else if I swap to coconut flour? Thank you so much.

  17. Shelly Niemeyer says

    Just made this and turned it into cake balls! Mixed 2/3 cup of frosting with the crumbled cake mix rolled into balls and freeze. Coat with melted white chocolate (mixed with a little coconut oil).
    Mmm, mmm, mmm!

  18. Shelby says

    I was wanting to try the cupcake version of this for my little girl’s birthday tomorrow. I searched all the comment sections to see if I could find the answer… Can I use king Arthur’s unbleached all purpose whole wheat flour? I don’t have spelt flour or any of the ones listed above. Also, can I use coconut palm sugar in place of sugar & stevia?

  19. Beth H. says

    I simply can’t thank you enough for this recipe! I was recently diagnosed with Pancreatitis and I thought I’d never be able to have something like this again. To suit my diet, I used whole wheat flour, coconut sugar and extra applesauce instead of fat. It was the most moist and delicious carrot cake I have ever had. Thank you again, this recipe definitely showed me a bright side!

  20. Shelly says

    Hi Katie, what would be the time required if I double the recipe? I made one but it’s not enough for everyone around. It also comes out a bit dense. Not sure if it’s because I added some pecans to the batter.

  21. Carolyn Goluza says

    I used whole grain, whole wheat flour and yes, the cake was dense but incredibly delicious! I also made frosting using coconut oil, vanilla and icing sugar and it tastes incredible. Every recipe I try from your site turns out–every one! Thank-you so much.

  22. Jason says

    Was googling a vegan carrot cake recipe and stumbled upon your website. I want to try to make this with pineapple chunks though. Do you think it will bake well? If so, how much do you think I should add? Thank you in advance!

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