This healthy version of a classic carrot cake tastes anything but healthy. It’s moist, tender, perfectly spiced, and topped with the most delicious sweet and tangy yogurt cream cheese frosting.

Tastes just like a regular carrot cake, but healthier and less calories. This moist and delicious cake is made with whole wheat flour, coconut oil, maple syrup and Greek yogurt.This cake is made with whole wheat flour instead of white flour, and a tiny bit of coconut oil, and the sugar is reduced by substituting part of it with maple syrup. Yet all the taste and texture that you love from a traditional carrot cake remains. Honestly, if I didn’t tell you this cake was healthy, you would not know the difference.

The calories in the frosting are reduced by substituting Greek yogurt for the butter and using low-fat cream cheese, though it tastes exactly like a regular butter-cream cheese frosting. The texture is a bit thinner, so you can’t pipe this frosting – you can only spread it. But hey, for half the fat, who cares? Your waistline will thank you:)

Tastes just like a regular carrot cake, but healthier and less calories. This moist and delicious cake is made with whole wheat flour, coconut oil, maple syrup and Greek yogurt.This cake is even better the next day as the frosting sets a bit firmer onto the cake, which makes this a great make-ahead dessert. You can simply prepare the entire cake the day before, and keep it in the fridge until ready to serve.

Tastes just like a regular carrot cake, but healthier and less calories. This moist and delicious cake is made with whole wheat flour, coconut oil, maple syrup and Greek yogurt.This healthy carrot cake is moist and tender with the wonderful taste of cinnamon. It’s filled with fresh carrots, pineapple chunks and chopped walnuts. Each layer is topped with a smooth and sweet yogurt cream cheese frosting.

Enjoy this cake with your family and friends, but don’t tell them that it is healthy until after their first bite. Then watch the surprised look on their faces as they are in absolute awe of your dessert.

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Tastes just like a regular carrot cake, but healthier and less calories. This moist and delicious cake is made with whole wheat flour, coconut oil, maple syrup and Greek yogurt.

BEST Healthy Carrot Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Little Sweet Baker
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 12-16
  • Category: dessert
  • Method: bake
  • Cuisine: American
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Description

This healthy version of a classic carrot cake tastes anything but healthy. It’s moist, tender, perfectly spiced, and topped with the most delicious sweet and tangy yogurt cream cheese frosting.

Ingredients

Cake ingredients:

  • 2&1/2 cups (275g) soft whole wheat flour
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (4g) ground cinnamon
  • 1/3 cup (83ml) melted coconut oil
  • 1 cup (200g) sugar
  • 2 large eggs
  • 1/2 cup (125ml) maple syrup
  • 1/2 cup (120g) Greek yogurt
  • 2 cups (165g) grated carrots
  • 1 can (14oz) canned crushed pineapples (well drained)
  • 2/3 cups (65g) chopped walnuts

Frosting ingredients:

  • 1 pkg (250g) light cream cheese, softened
  • 1 cup (250g) thick Greek yogurt
  • 2 cups (230g) powdered sugar
  • 1/3 cup (35g) chopped walnuts

Instructions

To prepare the cake:

  1. Preheat oven to 350F and grease two 9″ round baking pans.
  2. In a large bowl, toss together the flour, baking soda, baking powder and cinnamon.
  3. In a medium bowl, whisk together the coconut oil, sugar, eggs, maple syrup and yogurt until smooth.
  4. Add the wet ingredient to the dry ingredients and stir until just combined.
  5. Fold in the carrots, pineapples and walnuts. Divide the batter into the two prepared baking pans.
  6. Bake for 25-30 mins or until a toothpick inserted into the center comes out clean.

To prepare the frosting:

  1. Using an electric mixer or stand mixer with paddle attachment, beat the cream cheese with the yogurt until well blended.
  2. Slowly add in the powdered sugar and mix until smooth. Chill in for the refrigerator for a minimum of 2 hours before spreading onto cooled cake.
Tastes just like a regular carrot cake, but healthier and less calories. This moist and delicious cake is made with whole wheat flour, coconut oil, maple syrup and Greek yogurt. Your waistline will thank you!