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–+ servings
round carrot cake with slice cut off topped with creamy cheese frosting.
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5 from 1 vote

Easy Carrot Cake

This easy and lighter carrot cake is a guilt-free twist on a classic. Packed with wholesome ingredients and topped with a creamy, light frosting, it's the perfect dessert!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 9 servings
Author: Rena

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

  • 8 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 9-inch springform pan (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.
    A whisk stirring cake batter in a white bowl.
  • Add the wet ingredients over dry and whisk until incorporated and no visible lumps.
    A hand holding whipped frosting in a bowl.
  • 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.
    A spatula stirring in carrots to cake batter.
  • While the cake bakes, prepare the frosting. In a clean bowl, add all the ingredients for the frosting (8 ounces full-fat cream cheese, 1/4 cup plain Greek yogurt, 1/4 cup honey, and 1 teaspoon vanilla extract) and whisk using an electric mixer until smooth. (you may make this step ahead and allow the frosting to set in the fridge beforehand).
    A spatula stirring cake batter.
  • Once the cake is done, allow it to completely cool. Spread over the frosting, then refrigerate for 1 hour for the cream cheese topping to set.
    A frosting bag making a dot of frosting on an unfrosted orange cake.
  • Slice and enjoy!

Video

Notes

 
    • 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.
    • Use an electric mixer to mix the frosting. If you do not have a mixer, you may whisk it using a whisk or spatula, as I did in my video. 
    • Note: In my video, I did add the shredded carrots in the wrong step. I was having a really bad headache and not focused at all. LOL. But it did work in the end and came out perfect. 

Nutrition

Calories: 267kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 270mg | Potassium: 74mg | Fiber: 2g | Sugar: 25g | Vitamin A: 282IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg