Tested and perfected--my beloved recipe for homemade healthy carrot cake is made with almond flour and no refined sugar but tastes totally decadent. Many readers call it the best carrot cake they've ever made! Supremely moist, fluffy, and perfectly spiced, it's begging for a 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 nourishing carrot cake baked oatmeal, you know I live for carrot cake flavored anything.
I also live for healthier cake recipes anyone can make that don't require any crazy equipment, special pans, etc. This one bowl beauty truly makes healthier carrot cake foolproof! IT'S SO EASY AND SO GOOD.
What sets this recipe apart is that because it's made with almond flour (like my healthy zucchini cake), it's the most moist cake in all the land. The flavor and texture are seriously 11/10! She's also way lower in sugar than all the rest. Winning!
5-Star Reader Reviews ★★★★★
"This is the best carrot cake recipe I've ever made and it's healthy! It is so moist and takes fantastic. My family always asks for a carrot cake on their birthday and this is now the fan favorite! Thank you Alexis. I will be coming back for more!" --Sheryl
"This was seriously some of the best carrot cake I've ever had! Considering how healthy it is, I can't believe how decadent this came out! I baked them in two 6x2 inch round cake pans to make a layered cake." --Marcel
"I love this cake (and the Healthy Cream Cheese Frosting) and have made it several times. It's fool proof for a novice baker like myself 🙂" --Patricia
"This is my family's FAVORITE cake recipe!" --Betsy
Behind the scenes of recipe testing
- Fresh carrots really are best. I developed this recipe with freshly grated carrots because...moisture and hello, carrot flavor! (I'm all about the shredding attachment on my food processor to save my arm, but if you want to use a box grater and grate them by hand, do it!) I did test this with pre-shredded from the store and it worked but the carrot flavor was less pronounced.
- Almond flour is supreme: This recipe works because of super fine blanched almond flour, AKA my secret weapon for the best tender crumb you've ever had in your life. (Ok fine, and the dietitian in me loves that we don't need much added fat nor added sugar, since almond flour has a natural sweetness!). Trust me when I other flours will work here--it would be a totally different recipes since almond flour is so high in healthy fats.
- Flax adds more binding power: I found the third time I tested this recipe that flax adds a nice layer of binding to combat all the moisture. You can swap it out with more almond flour but I really prefer the flax here for the best texture.
- Eggs: When I tested this recipe without eggs, it was wetter, flatter, and just meh in texture (which all makes sense given the structure and height they add). Since this already has no gluten, the eggs are really critical here.
Let's make it!
Storage
Unfrosted cake can be stored covered at room temperature for up to 2 days. It will stay nice and moist. Frosted cake should be refrigerated after 2 hours and stored there until it's all eaten up!
This cake (unfrosted) freezes beautifully as well.
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! Truly the easiest carrot cake you'll make in one 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 super fine blanched 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 healthy cream cheese frosting 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.
The only flour that works here is almond flour. Using another flour would require a totally different recipes since almond flour is so uniquely high in healthy fats, lending tons of moisture.
To make a two-tier round cake: Bake in two 6x2 inch round cake pans to make a layered cake. The frosting will be enough to fill in-between and equal amount on top for a natural layered look (not to ice the entire cake).
Readers have has success adding ⅓ cup crushed pineapple (be sure to really squeeze the liquid out!).
Ellie says
Really want to try this! Can I make this in a loaf tin? And can I substitute maple syrup with honey and leave out the ginger?
Alexis Joseph, MS, RD says
Hi! I haven't tried it in a loaf tin, but I think that would work great! I'd guess it'll take 40-50 minutes. Tent loosely with foil if the top is browning before the center is set. You can leave out the ginger but it will have less of a classic carrot cake flavor. I haven't tested with honey.
Nicki says
Hi!
I am hoping to make the healthy carrot cake recipe this weekend, but my local shop doesn't stock flaxseed anymore.
Can I substitute that for chia seeds or hemp seeds? I'm assuming it is being used as a binder?
Alexis Joseph, MS, RD says
You can use more almond flour!
Sara says
Great recipe. Add the pineapple trust me. Doesn’t rise much but the frosting gives it some height. Delish. Perfect amount of sweetness and complementary flavours and texture. Thank you 🙏
Alexis Joseph, MS, RD says
Thank you tons, thrilled you loved! True the almond flour doesn't rise much. Let me know what I can do to make it 5 stars!
Monika says
This is hands down the best recipe. The texture and taste are amazing. I omitted the sultanas and it was sweet enough. Will definitely make again.
Alexis Joseph, MS, RD says
You made my day Monika, thank you!!
Linda Daum says
I'm dying to make this, but can I double the recipe for a 9 by 13 inch pan? Would I still use 4 eggs?
Alexis Joseph, MS, RD says
Yep double everything! Enjoy!
Sharon says
Hi Alexis. First I would like to say thank you for posting a recipe that almost works as is for my daughter who has a very restricted diet. She can have egg whites but not yolks. I will be using Pete and Gerry's Organic Liquid Egg Whites (6 TBS). I will also be using olive oil as she can't have dairy either. I don't think there are any other modifications I can/should make for the missing egg yolk but wanted to ask if you suggest any other modifications? I read all the comments, but no one else tried just egg whites and commented on it. I will be sure to respond how it turns out.
Alexis Joseph, MS, RD says
Hey Sharon, great! Olive oil will work perfectly here. I'm not sure how it will be without the yolks but I'd suggest adding another tbsp of olive oil. With normal cakes, I'd expect it to be lighter and less rich sans yolks, with a slightly more airy texture. I'm not sure with almond flour, though. Let me know how it goes!
Annie says
Delicious! Tastes just like a regular carrot cake but without buckets of sugar and oil! I ran out of syrup and used honey and it was fantastic.
Alexis Joseph, MS, RD says
I’m thrilled to hear it, thank you so much, Annie!
Julianna says
I just made this (just the cake since I didn’t have any cream cheese to make the frosting with) and added a powdered sugar icing. I followed the recipe to a tee and it came out delicious. I’ve never baked a cake with almond flour or ground flaxseed before but there must be something there because this was just delightful. I love that it wasn’t too sweet. I look forward to making it with the frosting next time. Thank you for this delicious healthy recipe!
Alexis Joseph, MS, RD says
You made my day!! You MUST try my chocolate zucchini cake with almond flour, too 🙂 Thanks so much for trying this recipe, Julianna!
Rose says
Hi Alexis, I'm a first time visitor. I was wondering if this can have egg replacer or be eggless somehow? Thank you for sharing these recipes.
Alexis Joseph, MS, RD says
Hi Rose, welcome! So sorry but for this recipe, I haven't tested it with flax eggs or any kind of egg substitute. I worry it would be too wet/flat. Feel free to experiment, though!
Rose says
Ok! Thank you for replying, and stay encouraged about your blog, it's doing great!
Yolie says
Am planning to make this for my mum’s birthday! Have a feeling this will be a new staple recipe for family events.
Is almond flour the same as ground almonds in the uk? Also if i want to add walnuts into the cake (as well as extra for decorating) how many would you suggest adding to the mixture? 💗
Alexis Joseph, MS, RD says
Hi there! I'm not sure, but it looks like almonds ground as finely as flour. The fine grind is what makes it fluffy 🙂 I would add 1/3-1/2 cup walnuts to batter. Enjoy!
Alexandra says
Amazing! So light and fluffy and delicious. You'd never know it was healthy!!
Alexis Joseph, MS, RD says
YESSSS love this, thank so much Alexandra!
Kim K says
I just came upon this recipe and was wondering if I can mix some crush walnuts and shredded coconut, would that affect anything? This recipe sounds amazing and want to make it for my husbands birthday this weekend! Thank you
Alexis Joseph, MS, RD says
Those add ins will be delish, Kim!
Cora says
Carrot cake is so good . My family loved it . Simple ingredients for a simple recipe . I ran out of raisins, so I sub’d with dried cranberries. . . Still delicious . Thank you for creating this deliciousness.
Alexis Joseph, MS, RD says
Divine, thank you TONS Cora!!
Riki says
Hi, Why is baking soda (instead of baking powder) used. Baking soda requires an acid. Can baking powder be used? Does the cake with this icing freeze successfully? Thanks
Alexis Joseph, MS, RD says
I've only tested this recipe as written so I can't recommend changing it! Yes you can freeze!
Mel says
To answer your question, maple syrup is mildly acidic and the brown components in carrots have a natural vegetable acidity.
Wendy Holt says
Can you omit the butter for a healthier oil option?
Alexis Joseph, MS, RD says
Yep olive oil!
Carol says
Can I leave the maple syrup out?
Alexis Joseph, MS, RD says
It won't have any sweetness, I don't recommend!
Traci says
Hi. I look forward to trying your recipe for carrot cake. I was wondering if the cake could be frozen unfrosted? And the length of freezer time. Is 4-8 weeks a safe time frame?
Thank you.
Take care.
Alexis Joseph, MS, RD says
Yes you can definitely freeze it, up to 3 months is a good timeframe!
Vilma Carter says
Oh wow this recipe is so delicious 😋 I’ve been searching for heart healthy recipes and Alexis has been so helpful, my husband absolutely loved this as did my grandchildren !! I’m now having to make more !! Love love love this recipe and so healthy. ❤️
Alexis Joseph, MS, RD says
Love this comment so much, Vilma! I can’t wait for you to try more recipes! Thanks for the kind review 🙂