Healthy Carrot Cake (video)
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.
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:)
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.
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.
BEST Healthy Carrot Cake
- Total Time: 1 hour
- Yield: 12-16
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:
- Preheat oven to 350F and grease two 9″ round baking pans.
- In a large bowl, toss together the flour, baking soda, baking powder and cinnamon.
- In a medium bowl, whisk together the coconut oil, sugar, eggs, maple syrup and yogurt until smooth.
- Add the wet ingredient to the dry ingredients and stir until just combined.
- Fold in the carrots, pineapples and walnuts. Divide the batter into the two prepared baking pans.
- Bake for 25-30 mins or until a toothpick inserted into the center comes out clean.
To prepare the frosting:
- Using an electric mixer or stand mixer with paddle attachment, beat the cream cheese with the yogurt until well blended.
- 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.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: healthy carrot cake recipe, easy carrot cake recipe, low-fat cream cheese frosting recipe
36 Comments on “Healthy Carrot Cake (video)”
Can vegetable oil be substituted for the coconut oil?
Yes, you can! I hope you enjoy the cake, Chris!
What’s an alternative for the wheat flour?
plain white flour aka all-purpose flour:)
Do I use white granulated sugar or brown sugar
Granulated sugar. I hope you enjoy the cake and happy Sunday!
Hi! I have everything except the Greek yogurt. Do you know with what can I substitute it in the cake?
For the cake – you can use plain regular yogurt or any kind of sour cream
For the frosting – you can use full-fat sour cream because it’s thick like Greek yogurt or use softened unsalted butter
I hope that helps. Stay safe and happy baking!
Hi ! This looks great ! Do you happen to have a muffin version of this carrot cake ? Many Thanks !
Hi Yan,
You can easily convert this recipe into muffins. Line your muffin pan(s) with paper liners, fill 3/4 full with batter, and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. You can also try my Healthy Apple Carrot Muffins which tastes like a carrot cake: https://www.littlesweetbaker.com/healthy-apple-carrot-muffins/
Enjoy and feel free to reply back if you have any further questions!
Thanks so much ! Will it be possible to substitute the sugar with more maple syrup ?
What weight it will be when it ready ?
★★★★★
Hi Nikolay,
I never weight the finished product. I only weight the ingredients for accuracy and consistency in the recipe.
Hi, I’m making this tonight! Is the recipe for both halves of the cake? Or do I need to make two of the recipe to make the top and bottom?
Hi Iva,
The recipe is for the whole cake, so you do not need to double it. Enjoy and please let me know if you have any other questions:)
Thank you so much! I’m doing it right now! Will tag in pics!
This recipe is so helpful for me since I love cake but I am trying to eat healthier. I tried this recipe out earlier and it turned out perfect! It tastes just the same as regular carrot cake while also being healthy so I love it to bits!
★★★★★
Hi Lily,
For this recipe can i use a rectangular “Aluminium Tray” to bake in the oven. I think it will be easier for guest to slice it & enjoy the cake.
Thanks & hear from u soon.
Yes you can bake it in a rectangular tray. Just adjust the baking time accordingly. I hope you and your guests enjoy the cake!
Noted with thanks.
Hi Lily,
Can i frost the cake & place in the fridge for next day consumption. Would the cake turn soggy the next day.
Thanks & hear from u soon.
Yes you can do that. The cake will be fine the next day. Enjoy and have a great week!
Hi this recipe looks great…can i omit the pineapple? My daughter doesn’t like it:( but I really want everyone in my family to enjoy it!
Hi Jess,
If you omit the crushed pineapples the cake will be dry. You can’t taste the pineapple in the cake. It’s more for moisture and texture, so I don’t think your daughter would even notice. I hope that helps and please feel free to email me back if you have any other questions:)
This looks like the perfect Easter cake!! How far ahead of time can I make it so that it stays moist and fresh? Would it have to be the night before? Or is Friday for a sunday okay?
Thanks!
★★★★★
Hi Holly,
This cake keeps well, so you can make it on Friday and refrigerate it until
Sunday. Enjoy and happy Easter:)
Hi lily! Does have maple syrup have to be the real stuff, or can you use aunt Jemima?
Hi Tracy,
I recommend you use honey as a substitute rather than Aunt Jemima’s pancake syrup if you don’t have real maple syrup. I hope that helps and feel free to email me back with any further questions:)
Wow Lily, what a decadent looking beauty. Your pictures are absolutely gorgeous too. When I read the cream-cheese and yogurt topping, I knew right away I’d fall in love with it. Simply stunning!
Oh, is this ever gorgeous!! I’m so glad to see that healthier ingredients didn’t compromise taste and obviously not looks!
Happy FF!
Thanks Mollie xx
It is hard to believe this decadent looking cake is healthy Lily! The texture looks so moist and I love the addition of Greek yogurt in the icing. As a Canadian, the maple syrup is a welcomed sugar substitution. The video is very professional looking. Gorgeous photography!
Thanks Johanne, I’m baking more and more with maple syrup, I just love the flavor it adds and its healthier.
What a beautiful cake Lily! That cream cheese frosting looks amazing.
The texture of this cake looks SO much lighter than my dense carrot cakes. Gorgeous too!
It does look quite delicious Lily, and if you didn’t tell me I’d never know it was full of so many healthy substitutes. Good job, have a good weekend 🙂