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. No other flours will work here--it would be a totally different recipes since almond flour is so high in healthy fats. (That's why this recipe only uses a little bit of butter.) Please do not use all purpose flour; it would be dry and crumbly!
- 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.
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.
Marcel says
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. They were stable and the frosting also held up really well. The frosting was enough to fill in-between and equal amount on top for a natural layered look (not to ice the entire cake). I also used freshly grated nutmeg + freshly grated ginger (instead of ground) which added a fresh spice to it + replaced the raisins for walnuts. I topped the cake with maple chilli candied walnuts ~ it was DIVINE!! Thank you!
Danielle says
I was looking for a refined sugar free recipe to use up carrots and can say this cake is delicious. I made the recipe into muffins for my kids (but ended up consuming a few myself). The cream cheese is also amazing - could have eaten it by itself. Now on high rotation in our house.
Alexis Joseph, MS, RD says
Amazing, this is the best Danielle!! So glad your kids love them too 🙂
Kerry says
I made this delicious carrot cake recipe. It turned out really nice.
Was moist and tasty. Was scrumptious warmed up with fresh cream.
Thanks soo much!
Regards Kerry
Alexis Joseph, MS, RD says
Mmm delish! Thank you so much, Kerry!
Patricia says
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 🙂
I plan to make a mini layer cake using two 5" cake pans. How much should I reduce the baking time?
Thank you!
Alexis Joseph, MS, RD says
That’ll be so good! I haven’t made it this way so I can’t say for sure the baking time but I’d check around 15 min.
Patricia says
Thank you!! I’ll let you know how it turns out!
patricia says
I baked them for 20 mins (I little longer since I wanted to be sure they could hold up for stacking into a layer cake).
Turned out perfect! A cute little layer cake that was moist and delicious!
Alexis Joseph, MS, RD says
Love this soooo much!!
Mel says
Amazing recipe! I followed it wholly and the result was a very moist, not too sugary (which is the type of recipe I aimed to find!) carrot cake. For the cream cheese topping, I used a whole pack of Protein Philadelphia, two tbsp of yogurt and the rest of the recipe was the same. Thanks!
Alexis Joseph, MS, RD says
Thrilled you loved it, thanks so much for letting me know Mel!
Roxanne says
I'm ecstatic to have found your recipe! Encouraged by the wonderful reviews as well. We have become a no/low sugar household. I will be making this for my husband's birthday. Carrot Cake is his favorite, although this year he's getting cup cakes. 🙂 Can't wait to share with friends.
Alexis Joseph, MS, RD says
Yayyy! Here is the recipe as "cupcakes"--healthy carrot cake muffins. Let me know how you like it!
Ali says
Hiya! Just wondering whether I could incorporate some grated apple into this at all? 1/4 of a cup like the pineapple?
Alexis Joseph, MS, RD says
Yes that should work! I’d keep it at 1/4 cup so it isn’t too moist.
Marie says
Planning to make this for my daughter's 2nd birthday!
Question: can I use Applesauce instead of maple syrup? If so, how much do you think?
Alexis Joseph, MS, RD says
Hey there, I can’t say for sure since I haven’t tested that—-I’m not sure if it’ll be too moist? Maybe try 1/4 cup? Also if you wouldn’t mind holding off on rating the recipe 4/5 stars until you’ve tried it I’d really appreciate it! Thanks 🙂
Marie says
Thank you so much!
Sorry about the rating. I think I accidentally tapped that...
I will for sure try this and let you know! All your recipes look very interesting 😊
Heather says
Thank you for your Healthy Carrot Cake recipe!!! Could I substitute the almond flour for regular floor? Also your cream cheese frost is wonderful!!!
Alexis Joseph, MS, RD says
Hi, Heather! Yay, so glad 🙂 No you cannot! Almond flour is super unique given it has tons of fat, which means you don't need much added fat. Using all purpose would be an entirely different recipe. Thank you so much for asking!
Abab says
So I'm making my son a smash cake and this recipe seems perfect! Would it effect the texture if I were to bake it in a round 4 inch cake pans?
Alexis Joseph, MS, RD says
Great idea! I'd divide it between 2 pans (or cut recipe in half and you can use just 1 pan), but know it'll cook much faster so start checking early. For another idea, I made 1/2 batch of this best ever gluten free banana bread (without the maple) in a 4 in round pan for my son's first bday cake covered in greek yogurt for "icing" and he loved it!
Abab says
Thank you so much! I'll definitely try it out and leave a reveiw 🙂
Alexis Joseph, MS, RD says
Oh wow! Did you use almond flour or a different flour? I’ve made this cake dozens of times and it’s truly an incredibly moist cake as written given the fat content of almond flour; I’d love to help you troubleshoot what went wrong.
Marina says
Perfect recipe. I made a small modification, added orange zest, a bit of yogurt, more flour and it was out of this world. I like the combination of carrot, almond and orange.
Alexis Joseph, MS, RD says
You made my day, Marina!
Emily Ross says
Delicious!! I brought it to Easter lunch and it was a huge hit! It had great flavor and texture, I love that it’s lightly sweetened and full of good for you ingredients.
Alexis Joseph, MS, RD says
So wonderful to hear, I really appreciate your kind review Emily!
Adriana says
This was amazing!! Carrot cake is one of my favorite foods ever. Me and my sister made it for Easter and everyone loved it. We made the frosting too, and did the crushed pineapple and more syrup mentioned too. loved it 10/10!
Alexis Joseph, MS, RD says
YAYYY love so much, thank you for letting me know Adriana!
Su says
Absolutely delicious, moist, flavourful carrot cake.
Perfect amount of sweetness and guilt free. I'm trying the zucchini chocolate cake next.
Alexis Joseph, MS, RD says
You'll love that one, so glad you loved this Su!
Melissa says
Perfecto! I increased the maple syrup to 1/2 C as recommended for a dessert cake. Made it for Easter & it’s delicious!!! Will definitely be making this again. I also love the cream cheese frosting recipe! Going to check out more of your recipes!!
Alexis Joseph, MS, RD says
You made my day, thank you Melissa! Yes, you have to try the healthy brownies next 🙂
Kim Dimmell says
Worst recipe ever. Came out like burnt breadcrumbs . Checked over the recipe several times and followed the instructions
Precisely. Total waste of ingredients.
Alexis Joseph, MS, RD says
Hey Kim, this is a super moist cake and one of the most beloved recipes on my site so I'd love to help you troubleshoot. Did you use almond flour? Or did you use a different flour like all purpose? This recipe only works with almond flour. Using another flour would require completely different proportions of the wet ingredients.
Ashley says
Made this ! It was delicious. I used an 8x8 as instructed. Is there anyway I can make the cake deeper by doubling the recipe?
I’m assuming I would have to bake longer. Rather than widening the pan.
I just want a deeper looking cake not as flat.
TIA
Alexis Joseph, MS, RD says
Hey! Hmm maybe 1.5x it? Just not sure it would cook properly in an 8x8…you’d have to cover it with foil at some point. I think doubling it would be too much and I don’t know that it would cook properly. You could also use smaller round pans and divide up the batter for a taller layered cake.
Ashley says
Thanks for your reply! Will try that 🙂
Maddie says
Oh my was this amazing....didn't change anything except added a touch more maple syrup to the batter. Even my husband raved who doesn't like anything healthy! Tastes more foodie and not so overly sweet....kind of like my grandma's cakes years ago. Yum, thank you!
Alexis Joseph, MS, RD says
Awwww the foodie + grandma comment is such high praise, and that your husband liked it too--what a big win! Thanks, Maddie 🙂
Brandy says
Can I make this without flaxseed?
Alexis Joseph, MS, RD says
Yes you can sub more almond flour.
Zoe says
I love this recipe! I had a $5 bag of almond flour from Aldi that worked great for this. Made it for a friend's bday and had to make it again less than a week later! I'm eating it unfrosted this morning, tho had planned to eat it with a dollop of greek yogurt on top. It's so moist, delicious, guilt-free, and easy to make that I think it will be a regular rotation.
I am going to experiment with less butter to see if I can get away with it to make it even healthier, but the recipe is perfect as-is.
Alexis Joseph, MS, RD says
Amazing, Zoe! You could use extra virgin olive oil instead. You could try omitting and using applesauce but I haven’t tried that. Almond flour is pretty forgiving due to its fat content. You must try my Best Healthy Brownies next week almond flour or the Chocolate Zucchini Cake!
Annie says
This recipe is delish! My picky co workers couldn’t believe both the cake and frosting were free of refined sugar. I added extra maple syrup as suggested to make it sweeter. It was also really easy to make. I’ll make this again.
Alexis Joseph, MS, RD says
Yayy love this Annie and that it got the approval of your office! Thanks so much for letting me know 🙂
Bryan says
EXCELLENT. I may do half regular GF flour next time just to cut the almond flavor a little.
Alexis Joseph, MS, RD says
So glad!! I’m not sure this would work with half GF flour—I’d guess you’d need to add more fat so the cake stays moist if it’s less almond, but lmk if you experiment!
Gonna make it again says
I made this cake for my birthday and I'm so glad I did!! It was Ahhmazing! I followed the recipe exactly except I reduced the raisin amount to 1/4 cup and also folded 1/4 cup chopped walnuts into the batter because I love nuts! It was perfectly moist with a pleasant crunch!
Alexis Joseph, MS, RD says
Mmmm perfection, thanks so much!
Ellen says
My housemate is on a health kick so I thought I'd surprise him with this cake for his birthday and it was delicious! We both loved it. I have a sweet tooth so I'm always a bit cautious trying healthy baking recipes but this was so good. Super moist cake and the flavours were lovely!!!!
Alexis Joseph, MS, RD says
Awwww this made my day, so sweet of you to make it for him! Thanks, Ellen!
Lisa J says
This delicious! Cake and frosting. Will definitely make again.
Alexis Joseph, MS, RD says
Amazing, I so appreciate your feedback Lisa!
Mary HARPER says
What on earth is this recipe! I made the mixture to make two loads and it was essentially like bread crumbs! I threw it out. I am so angry as the ingredients were so expensive!!!!!!
Alexis Joseph, MS, RD says
Did you use almond flour? Did you make changes? This is a very moist cake and the batter should not at all be crumbly (check out all the previous comments). I’d love to help you troubleshoot so you can get the same delicious results!
Kelsey says
I too found this cake to be crumbly. I used regular flour, I added some oil to make the batter smoother. I also had to throw this away.
Alexis Joseph, MS, RD says
Kelsey, this cake cannot be made with regular flour. It would be a completely different recipe. Because almond flour is so high in fat, the recipe is very moist without needing a bunch of added fat. Regular flour is very dry and absorbent, so you’d need much more fat and liquid.