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–+ servings
Healthy Carrot Cake

Deliciously Moist Healthy Carrot Cake That's Gluten-Free

This Healthy Carrot Cake offers indulgence without guilt, blending fluffy textures with rich flavors of fresh carrots.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2-3 large Grated Carrots Provides natural sweetness and moisture
  • 3 large Eggs Essential for structure and moisture
  • ½ cup Maple Syrup Acts as a natural sweetener
  • ⅓ cup Coconut Oil Offers healthy fats
  • ½ cup Greek Yogurt Enhances moisture and texture
  • 1 teaspoon Vanilla Extract Adds depth of flavor
  • 1 ¾ cups Oat Flour Gluten-free base flour
  • 1 teaspoon Baking Powder Important leavening agent
  • ½ teaspoon Baking Soda Important leavening agent
  • 1 teaspoon Ground Cinnamon Infuses classic carrot cake flavors
  • 1 teaspoon Ground Ginger Infuses classic carrot cake flavors
  • 1 pinch Sea Salt Balances flavors
For the Frosting
  • 8 ounces Neufchatel Cheese Lower-fat alternative to cream cheese
  • ½ cup Additional Greek Yogurt Adds creaminess
  • ¼ cup Maple Syrup Sweetens the frosting
  • 1 pinch Sea Salt Enhances overall flavor

Equipment

  • 8x8-inch baking pan
  • Mixing Bowl
  • handheld mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with coconut oil and line with parchment paper.
  2. In a large bowl, grate 2-3 large carrots and add 3 large eggs, ½ cup maple syrup, ⅓ cup melted coconut oil, ½ cup Greek yogurt, and 1 teaspoon vanilla extract. Whisk until well combined.
  3. In another bowl, sift together 1 ¾ cups oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, a pinch of sea salt, and 1 teaspoon each of ground cinnamon and ginger. Mix well.
  4. Gently fold the dry ingredients into the wet mixture until combined, being careful not to overmix.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely for about 30 minutes.
  7. For the frosting, beat together 8 ounces Neufchatel cheese, ½ cup Greek yogurt, ¼ cup maple syrup, and a pinch of sea salt until smooth.
  8. Once the cake has cooled, spread the frosting over the top and enjoy!

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Cool completely before frosting to prevent tearing. Don't overmix for a light cake. Consider adding crushed nuts or raisins for added texture.

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