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Looking for a healthier twist on a classic? This easy and Healthy 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.
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 for carrot cake 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.
- Easy to make: No fancy techniques, just mix and bake!
- Frosting that’s still dreamy: Cream cheese and Greek yogurt make this frosting extra creamy and tangy without the extra sugar.
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!
Step 1: Stir the dry and wet ingredients separately, then whisk them together until there are no lumps.
– 2: Gently fold in the shredded carrot to the batter.
Step 3: Whisk the frosting ingredients together until smooth.
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.
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!
Substitutions
Not all ingredients work for everyone, so here are some substitutions if you need them:
- Swap gluten-free flour with whole wheat or oat flour if you don’t need it to be gluten-free.
- 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.
- 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.
Frequently Asked Questions
Yes! Simply swap the cream cheese and Greek yogurt in the frosting for non-dairy versions, and use a dairy-free yogurt in the batter.
Reduce the amount of honey in both the batter and frosting to your taste.
It’s best to grate them yourself for the freshest texture, but pre-grated carrots will work in a pinch.
You may also like
- Easy Oatmeal Crumble
- Keto Chocolate Cheesecake Mousse
- Sweet Potato Brownies
- Cottage Cheese Brownies
- Almond Flour Banana Muffins
- Dubai Pistachio Chocolate Bar
- No-Bake Peanut Butter Bars
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Easy Carrot Cake
Ingredients
- 1 1/2 cups gluten-free flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine kosher salt
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 2 tablespoons coconut oil, melted
- 1/2 cup plain Greek yogurt
- 2 cups freshly grated carrots
Frosting
- 6 ounces full fat cream cheese, softened to room temperature
- 1/4 cup plain Greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F, and line a 4'' round cake pan with a removable bottom (or a 9”-square baking pan) with parchment paper.
- In a medium bowl, combine the 1 1/2 cups gluten-free flour with 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine kosher salt.
- In a second bowl, whisk the 1 large egg with 2 teaspoons vanilla extract, 1/2 cup honey, 2 tablespoons coconut oiland 1/2 cup plain Greek yogurt.
- Add the wet ingredients over dry and whisk until incorporated and no visible lumps.
- Fold in the 2 cups freshly grated carrots. Transfer the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the frosting. In a clean bowl, add all the ingredients for the frosting (6 ounces full fat cream cheese, 1/4 cup plain Greek yogurt, 1/4 cup honey, and 1 teaspoon vanilla extract) and whisk until smooth.
- Once the cake is done, allow it to completely cool. Spread over the frosting, then refrigerate for 1 hour.
- Slice and enjoy!
Notes
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- 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 your egg, coconut oil, and Greek yogurt are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
