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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

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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.
Course Dessert
Cuisine American
Method Bake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings
Calories 353
Author Lily Ernst

Ingredients

Cake ingredients:

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

Frosting ingredients:

  • 8 oz (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.
    2 & 1/2 cups (275g) soft whole wheat flour, 2 tsp baking soda, 1 tsp baking powder, 2 tsp ground cinnamon
  • In a medium bowl, whisk together the coconut oil, sugar and eggs.
    1/3 cup (83ml) melted coconut oil, 1 cup (200g) granulated sugar, 2 large eggs
  • Whisk in the maple syrup and yogurt until smooth.
    1/2 cup (125ml) maple syrup, 1/2 cup (120g) Greek yogurt
  • 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.
    2 cups (165g) grated carrots, 14 oz (1 can) canned crushed pineapples, 2/3 cups (65g) chopped walnuts
  • 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.
    8 oz (1 pkg/250g) light cream cheese, 1 cup (250g) thick Greek yogurt
  • 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. Decorate with walnuts.
    2 cups (230g) powdered sugar, 1/3 cup (35g) chopped walnuts

Nutrition

Calories: 353kcal | Carbohydrates: 56g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 242mg | Potassium: 276mg | Fiber: 3g | Sugar: 39g | Vitamin A: 2798IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg