Healthy Carrot Cake

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Looking for a lighter twist on a classic? This easy Carrot Cake is moist, sweet, and loaded with goodness! Perfect for dessert or a fun treat at any gathering, this carrot cake will make you forget all about the heavy, sugary versions. Trust me, you won’t miss the calories!

You may also love my carrot cake muffins or my carrot cake cookies.

A round carrot cake with slice cut off topped with creamy cheese frosting.

Carrot cake is often served around Easter, but let’s be real—it’s a great dessert for any time of year! My kids love carrot cake and reach for it at every gathering, I aimed to make a lighter version of it without the butter and sugar. I love how simple this recipe turned out, and I think you will, too.

Carrot cake summary

Guilt-free indulgence: It’s made with wholesome ingredients that taste just as good as the classic version!
Moist and fluffy: Thanks to the Greek yogurt and coconut oil, this cake stays soft and tender.
Perfect for any occasion: Birthdays, holidays, or a simple weeknight treat—you’ll always have a reason to make this cake.
Frosting that’s still dreamy: Cream cheese and Greek yogurt make this frosting extra creamy and tangy without the extra sugar.

A fork taking a piece out of a slice of cake.

Ingredients Needed

Here’s what you’ll need to create this delicious lighter Carrot Cake—no fancy ingredients, just simple, wholesome goodness. Full measurements are listed further down below in the recipe card.

Gluten-free flour: Keeps the cake light and fluffy.
Baking powder: Helps the cake rise perfectly.
Baking soda: Adds to the fluffiness.
Ground cinnamon: Gives that cozy, warm flavor.
Kosher salt: Balances out the sweetness.
Egg: Adds richness and binds everything together.
Vanilla extract: Because vanilla makes everything better.
Honey: A natural sweetener for a healthier dessert.
Coconut oil: Moisturizes the cake and adds healthy fats.
Plain Greek yogurt: Keeps the cake tender and adds protein.
Freshly grated carrots: The star of the show!

For the Frosting:

Full-fat cream cheese: Gives the frosting that creamy, tangy goodness.
Plain Greek yogurt: Lightens up the frosting while keeping it creamy.
Honey: Adds a natural sweetness.
Vanilla extract: Enhances the flavor.

How to make carrot cake

This cake is as simple as it gets—just mix, bake, frost, and enjoy!

A whisk stirring cake batter in a white bowl.

Step 1: Stir the dry and wet ingredients separately, then whisk them together until there are no lumps.

A spatula stirring in carrots to cake batter.

– 2: Gently fold in the shredded carrot to the batter.

A hand holding whipped frosting in a bowl.

Step 3: Whisk the frosting ingredients together until smooth using an electric mixer. (in my video, I used a spatula to show you the difference)

A frosting bag making a dot of frosting on an unfrosted orange cake.

Step 4: Frost the cake, serve, and enjoy!

Tips from my kitchen

Let the cake cool completely before frosting so the frosting doesn’t melt into the cake.
Use freshly grated carrots—pre-packaged ones can be drier and affect the texture.
Use room temperature ingredients: Make sure the egg, coconut oil, and Greek yogurt are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake.
Use an electric mixer to make the frosting. In my video, I used a spatula to make the frosting to show you what the consistency will look like.
Make the frosting ahead and let it set in the fridge. This will help with spreading it over the cake.

Variations

Make this carrot cake your own with these tasty variations:

Add raisins or chopped walnuts to the batter for extra texture.
For a tropical twist, try adding a handful of shredded coconut.
Make it vegan by replacing the egg with a flax egg and using dairy-free yogurt and frosting.
Add a little zest of orange to the frosting for a citrusy kick!

A spatula lifting a slice of cake away from the rest of the cake.

Substitutions

Not all ingredients work for everyone, so here are some substitutions if you need them:

Swap gluten-free flour with whole wheat, all-purpose, or oat flour if you don’t need it to be gluten-free. If Using any other flour, I recommend using 1 and 1/4 cup instead.
If you’re out of Greek yogurt, you can use regular yogurt or even sour cream.
Instead of coconut oil, use olive oil for a lighter option, like avocado oil. Vegetable oil will also work.
Honey can be replaced with maple syrup or agave nectar.

Make Ahead and Storage

You can make the cake ahead of time and store it in the fridge for up to 3 days before frosting. The frosting also keeps well in the fridge for up to 5 days. This cake can freeze—just wrap the cooled cake tightly in plastic wrap and store in an airtight container for up to 3 months. To thaw, simply leave it at room temperature for a few hours.

I like to make the frosting ahead sometimes and let it set in the fridge so it sits well over the cake when spread.