Tested and perfected--this recipe for healthy, homemade carrot cake is made with almond flour and no refined sugar. Moist, tender, and perfectly spiced, I recommend you top it with thick layer of my healthy cream cheese frosting. And if you love a carrot cake with raisins, they can easily be tossed into the batter before baking. Ready in 40 minutes!
If your tastebuds have had the pleasure of devouring my carrot cake baked oatmeal, you know I live for carrot cake flavored anything.
I also live for approachable recipes that are fuss-free and don't require any crazy chops in the kitchen. This one bowl beauty truly makes healthier carrot cake foolproof!
And because it's made with almond flour like my healthy zucchini cake, it's gluten free, naturally sweet and doesn't require a bunch of added sugar. My toddler eats it for breakfast, bless his soul.
Ingredients
- Carrots: You want fresh carrots, not pre-grated since they lose so much moisture. I love using the shredding attachment on my food processor, but you can also use a box grater and grate them by hand. No need to squeeze the water out! Need more carrots in your life? Don't miss my carrot cake overnight oats!
- Almond flour: Super fine blanched almond flour is what we want here versus almond meal, which has the skins. I get Kirkland brand at Costco. Almond flour is rich in healthy fats, which means we don't need much butter in this recipe.
- Ground flax: Also known as flax meal, this adds another layer of binding, plus extra nutrition. I use flax in so many recipes, and it's easy to find at every grocery store these days. Store in the fridge for optimal shelf life!
- Maple syrup: We're using a touch of nature's finest sweetener. You could also try honey. Use more for a sweeter cake.
- Eggs: Eggs are important here for binding since there's no flours containing gluten, which helps offer binding and structure in "regular" cake. I do not think this would work well without them!
- Baking soda: For rise.
- Salt: A must for balancing flavors.
- Vanilla extract: Vanilla is essential in cakes!
- Raisins: My favorite carrot cake add in!
- Cream cheese: The main ingredient in the healthy frosting, along with Greek yogurt, maple syrup, and vanilla.
- Pecans/walnuts: For that amazing contrasting crunch.
Customize it
- Add-ins: Add ⅓ cup crushed pineapple with the liquid squeezed out. You could also do ⅓ cup shredded coconut!
- Raisins: Not a raisin fan? Omit them and swap with walnuts or pecans.
- Sweeter cake: Craving a sweeter dessert? Increase the maple syrup to ½ cup. It still won't be super sweet!
Let's make it (step-by-step)!
Whisk almond flour, flax, baking soda, spices and salt in a mixing bowl.
Add maple syrup, eggs, vanilla, and butter.
Whisk to combine. Fold in carrots and raisins.
Spoon batter into baking dish. Bake for 28-30 minutes.
Let cake cool completely before spreading frosting over cake!
Storage
Unfrosted cake can be stored covered at room temperature for up to 2 days. Frosted cake should be refrigerated after 2 hours and stored there until it's all eaten up!
Let me know if you love this recipe! I'm so grateful for your feedback. Eeee happy baking!
Print
Healthy Carrot Cake (perfectly moist!)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Moist healthy carrot cake with no refined sugar! Super easy to make in 1 bowl with almond flour, maple syrup, warming spices, and raisins then topped with the most incredible homemade cream cheese frosting. You'd never guess this cake was gluten free! On the table in 40 minutes. Who knew homemade cake could be so easy?
Ingredients
- 2 tbsp butter, melted
- 2 cups almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- 2 tsp cinnamon
- ¾ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp fine sea salt
- ⅓ cup pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 cup shredded carrot
- ⅓ cup raisins
- 1 batch healthy cream cheese frosting
- handful of chopped toasted pecans or walnuts, for topping
Instructions
- Prep: Set out unwrapped cream cheese to soften if you haven't already. Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper and spray with cooking spray. Shred carrots (I use shredding attachment in my food processor). Melt butter and set aside.
- Mix dry: Whisk almond flour, flaxseed, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl.
- Mix wet: Add maple syrup, eggs, vanilla, and melted butter to bowl with dry ingredients. Mix with a rubber spatula. Fold in carrots and raisins.
- Bake: Spoon batter into baking dish (it will be very thick, this is normal). Bake for 28-30 minutes, or until a knife comes out clean.
- Cool: Make frosting (per the linked recipe) and set aside. Let cake cool completely before spreading frosting over cake. Top with pecans, slice and serve! Unfrosted cake can be stored at room temp for up to 2 days. Frosted cake should be refrigerated after 2 hours.
Notes
This cake is a lightly sweet cake, more like a "snack cake" than a sweet dessert cake. If you'd like a sweeter cake, increase maple syrup to ½ cup.
Liz says
I was invited to friends’ house for Thanksgiving dinner. I was asked to make either apple pie or carrot cake. I opted for carrot cake and tried this recipe for the first time. (A move my mother would never of approved of but I trust Alexis’s recipes.) She did not disappoint. This cake is delcious. Moist and not too sweet. I will definitely make it again. Thanks Alexis.
Alexis Joseph, MS, RD says
Hahaha I love this Liz, thank you for trusting me!!
sarah says
This turned out great! First carrot cake I ever made despite it being a fav dessert for me. I like that you put more focus on the nutrition. I used your cc recipe, but strained whole milk yogurt to get the labneh as a cream cheese substitute. I am making this a second time and will be doing as cupcakes to have at Thanksgiving. Thank you!
Alexis Joseph, MS, RD says
How fun, so happy it was a winner Sarah!
Amy says
Fantastic recipe. The cake tastes even better after sitting a day in the fridge!
Alexis Joseph, MS, RD says
Wonderful, thank you so much Amy! I agree--this kind of baked goods gets even better the next day as the flavors develop.
Margarita says
Hi Alexis, I’m wondering if I can substitute oatmeal flour for the almond flour? I recently bought rolled oats at Costco and I have so much in the freezer that I’m really looking to use it. I was just gonna grind it in the food processor and let me know if this substitute will work thanks so much. I can’t wait to try it.
Alexis Joseph, MS, RD says
Nope, not for this recipe! Almond flour is very unique in that it’s high-fat, very different from oats, which have no fat. You’d need much more butter and honestly an entirely different ratio of ingredients if you didn’t use almond flour. Hope that helps!
Danielle says
my new favorite!
Alexis Joseph, MS, RD says
So glad!!!
Yasmine says
I made this carrot cake a week ago and it tastes so good and it was really moist . We had friends over for morning tea , they loved it and went back for seconds . I also put half of the slices in the freezer and does not take long to defrost and tasted as good as it was freshly baked . Thank you for posting
Alexis Joseph, MS, RD says
Love this, Yasmine! So glad to hear it froze well, too. Thanks for your thoughtful review!
Madalina says
I rarely leave a review, but I had to this time. The recipe was so simple, acurate and delicious. I added 1/3 cup applesauce, a little coconut and walnuts plus a cream cheese +a little butter and maple syrup frosting.
Alexis Joseph, MS, RD says
I’m so glad those additions worked for you, thank you so much!
Tabby says
Hi! Could you do these as cupcakes? Baking time would differ?
Alexis Joseph, MS, RD says
Yep, I'd check them around 20 minutes.
Trisha Myers says
Hi,
I have just found your Carrot Cake recipe.
Haven't made it, yet, but it looks fantastic. I believe in a healthy-foods way of Living for 35+ years, and I applaud you for creating this beautiful recipe. I love every ingredient;
Thank you so much for your contribution!
Alexis Joseph, MS, RD says
Love this, Trisha! I hope you love it. I have a knack for healthy cake recipes 😉
JoAnn says
Can I use egg replacer instead of the eggs. Is the flax meal required?
Alexis Joseph, MS, RD says
Yes the flax is necessary. I am not confident this cake will stay together without eggs. Lmk if you try it!
Linda says
OMG!! I have been on highest search for a carrot cake recipe that wasn't filled with so many ingredients and refined sugar. Plus wanting it to be gluten free was tricky. This recipe blew me out of the water!! THANK YOU SO MUCH!! I followed the recipe exactly; added the coconut and crushed pineapple, but omitted raisins since I do not like them lol. My husband loved it!! Made it for his birthday cake and WOW we were wanting to eat the entire thing. 🤤 THANK YOU thaNK YOU for a simple, easy and healthy carrot cake recipe! The frosting was spectacular!!!
Alexis Joseph, MS, RD says
Awww Linda you made my day! I really need to try it with crushed pineapple, that sounds amazing. You must try some of the other healthy GF cake recipes on my site, too!
Linda says
Alexis: Most definitely will. You are in my forever recipe box that I will be using forever!!! Thank you!!
Lianne says
This is probably one of the best carrot cakes I've ever had! With no refined sugar or oil, I was blown away at how good it turned out!
Alexis Joseph, MS, RD says
Yayyy you made my day! You have to try the apple cake I just posted which is super similar 🙂
Jade T. says
Thank you Alexis. Will do.
jamie says
This recipe for healthy carrot cake and frosting is a winner. It was moist and delicious. I didn't have nutmeg or ginger so I used allspice and pumpkin pie spice instead. I didn't have raisins so i used walnuts. I also added a ripe banana.
I will make this again and agaiin. It was that good.
Alexis Joseph, MS, RD says
Ohhh wow, love those additions! Allspice sounds delish. Thanks so much, Jamie!
Jade T. says
We loved this carrot cake recipe. Best ever. Loved, loved the cream cheese topping.
Much better & healthier than others I have made. Keep the recipes coming.
Alexis Joseph, MS, RD says
Wonderful news, Jade! Be sure to try my healthy chocolate zucchini cake, next 🙂
Lo says
how much would ypu say of pumpkin spice mix instead of the individual?
Alexis Joseph, MS, RD says
Hi this doesn’t call for pumpkin pie mix but you can sub ¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, nutmeg, or a pinch of any of those.
Roxy says
Hi there Alexis !!!
This sounds Sooo Great. I was just about to make it, Until You said it won't work w/regular Flour... I'm 73, Only me and My Best Buddy, Connor 💙 Boy 🐕 Can Only afford so much. Sooo, Might You have a different Recipe that would be Moist like Sooo Many say this is, ONLY with Regular Flour ? Thank You
Alexis Joseph, MS, RD says
Hey Roxy! I have lots of recipes where you can use regular flour (anything whole wheat, just not anything made with almond flour). These pumpkin muffins, banana bread, and chocolate zucchini bread all work well with all purpose flour!
Tina says
Perfect recipe, came out moist and yummy, I subbed maple syrup with date syrup. And instead of making the frosting I just smear mine with cream cheese and a drizzle of date syrup again.
Thanks for sharing the recipe!
Alexis Joseph, MS, RD says
That's what I like to hear! Great to know it works well with date syrup, too., Thanks Tina!
Jan says
As a nutritionist and foodie I salute you!!!
Pam Dittmer says
Alexis, can I use this recipe to make cupcakes?
Alexis Joseph, MS, RD says
Hey Pam, yes! You can use my Almond Flour Blueberry Muffins as a guide, which is a very similar recipe. It calls for 350F for 20 minutes and makes 10 muffins.
Kristie says
I made the recipe EXACTLY how written and made 6 LARGE cupcakes/muffins. AMAZING
Alexis Joseph, MS, RD says
Ohhh that's so fun!!
Judith says
I fallowed the whole recipe and it wasn't moist. The Healthy Cream Cheese Frosting was great. I will attempt this recipe again and hopefully, I won't be disappointed.
Alexis Joseph, MS, RD says
Hey Judith, confirming you used almond flour and didn't change anything? Given the high fat ingredients this cake is very moist so I'd love to help you troubleshoot.
Judith Suarez says
I did this recipe again today and it was very moist and delicious. I realized that instead of folding the liquid, I whisked it separately, then mixed it with the dry ingredients that made it too dense and dry. That was my mistake. I rate it a 10.
Alexis Joseph, MS, RD says
Interesting! I'm surprised that had such an impact but either way I'm glad it worked for you this time 🙂
MM says
Just the way l like 👍...Great combinations..loves loves
Alexis Joseph, MS, RD says
Thank you!
Judith says
Forgot to add the stars...........yikes. Definitely a 5 star recipe
Alexis Joseph, MS, RD says
Thanks a million Judith! You must try the zucchini cake next 🙂
Judy says
Just made this yesterday and it came out just like your picture!!! Tasted amazing, too. Only problem is how to ''stop'" eating it! Im inviting my neighbors to help me eat this or I will eat it all. Simply delicious........ and healthy makes me feel good!
Thank you so much.........absolutely loved the cake and the frosting, too!
Alexis Joseph, MS, RD says
This is the best comment ever, thank you Judy! I hope your neighbors love it too, lucky them 😉
Frankie says
Do you mix dry into wet or wet into dry? Does it. Matter which order?
Alexis Joseph, MS, RD says
You mix the dry in step 2, then you add the wet to the dry in step 3.
Kylee says
Absolutely delicious! I used coconut oil instead of butter & lsa instead of ground flaxseeds. I also put lots of lemon zest & juice in my frosting. Our new favourite carrot cake recipe!
Alexis Joseph, MS, RD says
Wonderful, thanks Kylee!! What is "isa" instead of flax? I'd love to know what worked well for readers who don't have flax!
JM says
Recipe is excellent but please provide nutritional info for just the recipe being provided, not "with frosting". I'm sure it would be much more reasonable than the 275 calories per serving noted here, and if serving it as a snack cake not a dessert, it's germane.
Alexis Joseph, MS, RD says
Hey JM! Since most are eating carrot cake with frosting and I can't provide two sets of info, that's why I provide with the frosting (or else I'd have a bunch of complaints why I'm not providing with the frosting in recipe!). Also keep in mind this is made primarily with almonds, which are energy-dense but also far more satiating than a lower calorie white flour cake. Without frosting, it has 189 calories, 7g fat, 14g carbs, 9g sugar, and 4.5g protein. Cheers!
JM says
Thank you for the nutrition info! I would think the almonds and flax meal provide some significant fiber, so would be great to know that to determine the carb/fiber ratio. BTW, cake was moist and delicious without the frosting, will be making this recipe many times!
Alexis Joseph, MS, RD says
That's great! There is no fiber in the frosting so it's the same amount of fiber with or without 🙂
Angelica says
LOVED this. It was incredibly moist, not too dense like some carrot cakes are, just the right amount of sweetness, and the whole table didn't feel guilty about having seconds and thirds! Thank you so much!
Alexis Joseph, MS, RD says
You made my day, thank you tons Angelica!
Alexis Joseph, MS, RD says
Charlotte, what a bummer! Did you follow the recipe exactly? Did you change anything, like using a different flour? As written, this cake is almost impossible to make not moist given it's made with almond flour, so I'd love to help you troubleshoot.
sandra says
I CANNOT stop eating/making this cake!! I have been making it since Easter!
Thank you so much for this amazing recipe!
I am making the cake and the frosting dairy free......SOOOOOO DELICIOUS!
Thanks again!
Sandra
Alexis Joseph, MS, RD says
WOW! So thrilled about this comment, thank you Sandra!! You must share your dairy free tips for the frosting!!
Anne says
Is there a non PUFA substitute for the Flax. I know I can use regular AP flour for the almond flour. It's high in PUFA's. But, what would suggest for the flax?
I am avoiding PUFA's.
Alexis Joseph, MS, RD says
Hey Anne, regular flour will NOT work in this recipe. It was formulated specifically for almond flour and would need totally different wet ingredient amounts if using all purpose flour. I'd suggest skipping this recipe since it seems like you'd need to change it completely (a sub for flax would be more almond flour).
Jena says
Oh. My. Goodness. This was even better than I was expecting!! SO MOIST. I multiplied the recipe x 1.5 to fill a springform pan and also set aside a small amount of batter in a cupcake pan so I could sample (hehe) before Easter. The cupcake turned out great! I will definitely be making this again!
Alexis Joseph says
This is the best!! SOOO smart to fill a springform pan, I'll have to edit the recipe to include this note! Thanks so much, Jena 🙂
Alexis Joseph says
Hey Elizabeth, did you change anything about the recipe? Did you use almond flour (versus all purpose)? This is a very, very moist cake, like I couldn't make it dry if I tried, so it sounds like something was off with ingredients. I'd love to help you troubleshoot.
Alexis Joseph says
Wow, the worst thing you've ever made? Sorry to hear that. There is indeed 1 tsp of baking soda for leavening. The end result should be light and fluffy. Have you baked with almond flour before? It's not the same as all purpose flour but it is a great texture per other reviews.
Ashley H says
This recipe is AMAZING!! So incredibly delicious and moist and the cream cheese icing recipe just has me so excited. Thank for an amazing recipe!
Alexis Joseph says
So glad, thank you so much for letting me know you love it Ashley!
Karen Burks says
Looks good
Jackie P says
Hello sweetheart! Thanks for this recipe but I need some help. I’m allergic to flax seeds, there is something else that I can substitute for it. I hope you can help me on this one. Again thanks and be bless!❤️
Alexis Joseph says
Hey Jackie! Yes, just sub more almond flour 🙂 Enjoy!
Pat says
Alexis - You're a genius! I just made this and frosted it with your healthy cream cheese frosting. Wow - delicious! Now my new favorite carrot cake.
Alexis Joseph says
You made my day, thank you so much Pat!!
Tess says
OMG! This is amazing! I added the crushed pineapple, walnuts, raisins, and a small bit of shredded coconut. I will make this again and again. Really tastes like normal carrot cake. The icing is fantastic too! I have made multiple "healthier" carrot cakes and none of them were as good as this one!
Alexis Joseph says
YAYYYY! You made my day, Tess! This is the best. Thanks so much for your sweet review!
Marie Maryon says
How much pineapple and coconut did you use in the 2 C almond flour batch?
Alexis Joseph, MS, RD says
I'd suggest 1/2 cup well-drained, finely chopped pineapple and 1/2 cup coconut.
Marie Maryon says
thank you for your quick response!
Kim says
Is there a substitute for the ground flaxseed?
Alexis Joseph says
I have only made this as written, sorry Kim! I am pretty sure replacing it with more almond flour would work just fine. Let me know if you try it!
Mary says
This look good and will make it this week.
Alexis Joseph says
Let me know if you try it, Mary!
Naomi Scott says
Great to have a recipe for a cake that is not too sweet thank you
Alexis Joseph says
I hope you love it, Naomi! Let me know if you make it 🙂
Cath Low says
Can I substitute with 2 cups whole wheat flour or unbleached all purpose flour? Happily, no problems with gluten.
Alexis Joseph says
Hey Cath! Nope, the recipe will not work with wheat flour--almond flour is super moist and high in healthy fats versus wheat flour has no fat; so the recipe would need totally reworked with regular flour. I too have zero problems with gluten, almond flour is just amazingly moist and satiating in baking! It stays moist for so long thanks to the almond flour (vs regular flour dries out pretty quickly).
Alexis Joseph says
Yayyy thank you Mackenzie!
Natalie Tan says
Hi Alexis, thanks so much for sharing your recipe. The frosting instruction was not mentioned. May i know how much cream cheese, yogurt, honey n vanilla to mix? Thank you.
Alexis Joseph says
Hey Natalie! The frosting is linked in the recipe card, just click that the full recipe is there!
Val says
This cake is INCREDIBLE!!! Literally comes together in a few minutes and then you have a BOMB carrot cake in less than 40 mins!! No complicated steps or random ingredients… and with the cream cheese icing it’s HEAVEN! Our new go-to carrot cake recipe, no contest.
I used the add-in suggestions of crushed pineapple and coconut (in addition to the raisins and walnuts) for a fully loaded carrot cake and OMG… cake of our dreams! My mom was in town and carrot cake is her absolute fave - we made her day with this!
We opted to add the healthy cream cheese icing and it was truly like a 12/10 carrot cake that tasted like a classic OG carrot cake but that didn’t leave a ‘heavy’ kinda feeling after having a slice,… or two lol. Wild that this recipe has only 1/3 cup of maple syrup compared to how much is in other cakes, and the same goes for the icing! The flavor is so on point though, you definitely don’t miss the extra sugar.
#1 tip - make as written and don’t change a thing ☺️
Alexis Joseph says
Yessss! Thank you, Val! The crushed pineapple addition is so divine. All the add ins please! Truly wild how almond flour cakes don't require much sugar. You're the best, I can't thank you enough for your thoughtful comment!