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The Best Healthy Carrot Cake You’ll Ever Eat Recipe

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★★★★★

4.5 from 100 reviews

This healthy carrot cake is a moist, flavorful, and nutrient-packed dessert made with almond and coconut flours instead of traditional wheat flour. Sweetened naturally with pure maple syrup and flavored with warm spices like cinnamon and nutmeg, it includes shredded carrots, optional raisins and nuts for texture, and a creamy cream cheese frosting. Perfect for those seeking a gluten-free, lower-carb alternative without sacrificing classic carrot cake taste.

Ingredients

Scale

Dry Ingredients:

  • 2 cups (224g) packed super fine blanched almond flour (Bob’s Red Mill recommended)
  • ½ cup (56g) coconut flour (do not pack)
  • ½ cup (43g) unsweetened finely shredded coconut (Bob’s Red Mill recommended)
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients:

  • 4 large eggs, at room temperature
  • ¾ cup (234g) pure maple syrup
  • ⅓ cup (77g) drippy tahini (almond butter can be substituted)
  • ¼ cup (60g) unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ⅓ cup (75g) melted and cooled coconut oil
  • 3 cups (300g) shredded carrots (medium grate)

Optional Mix-Ins:

  • ½ cup (80g) raisins
  • ½ cup (56g) chopped pecans or walnuts

For the Frosting:

  • ½ cup (113g) salted butter, at room temperature (or vegan buttery stick)
  • 8 ounces (224g) cream cheese, at room temperature (or dairy-free cream cheese)
  • 3 cups (339g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon (15g) unsweetened almond milk (or any milk)

For the Topping:

  • Extra pecans
  • Shredded coconut

Instructions

  1. Prepare the Pans: Preheat oven to 350°F (177°C). Line the bottom of three 6-inch round cake pans or two 8-inch pans with parchment paper rounds. Spray parchment paper and pan sides with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. Mix Wet Ingredients: In another large bowl, whisk eggs, pure maple syrup, tahini, almond milk, and vanilla extract until smooth and well blended.
  4. Incorporate Coconut Oil and Carrots: Slowly whisk the melted and cooled coconut oil into the wet mixture until fully incorporated. Stir in shredded carrots. Ensure eggs are at room temperature to prevent coconut oil coagulation; the oil should be melted but not hot.
  5. Combine Wet and Dry Mixtures: Add dry ingredients to wet ingredients and gently mix with a wooden spoon until just combined. Stir in raisins and nuts if using.
  6. Bake the Cakes: Divide batter evenly among prepared pans, smoothing the tops with a spatula. Bake for 22-32 minutes for two 8-inch pans or 30-40 minutes for three 6-inch pans. The cakes are done when a toothpick inserted comes out clean or with only a few crumbs.
  7. Cool the Cake: Allow cakes to cool completely in the pans before removing or frosting. The cake should be at room temperature before frosting for best results. Cakes can be made a day ahead and stored wrapped tightly.
  8. Prepare the Frosting: In an electric mixer bowl, whip softened butter and cream cheese on high speed until light and fluffy. Add powdered sugar, vanilla extract, and almond milk, beating for 2-3 minutes until smooth and creamy.
  9. Assemble and Frost: Place about 1 tablespoon of frosting on your cake stand and spread out. Invert a cake layer onto the stand, then spread about ½ cup of frosting evenly over the cake. Repeat with remaining layers. Frost the top and sides generously with remaining frosting.
  10. Decorate and Chill: Decorate the top with extra pecans and shredded coconut as desired. Refrigerate the cake after frosting. Store covered in the fridge; the cake will keep fresh for 5-7 days.

Notes

  • Using parchment paper is crucial for easy cake release; do not skip this step.
  • Ensure eggs are at room temperature to prevent coconut oil from coagulating when mixing.
  • Cake layers can be baked a day ahead and wrapped tightly to maintain freshness.
  • This recipe is gluten-free due to the use of almond and coconut flours.
  • For a vegan option, substitute eggs with a vegan egg replacer and use vegan butter and dairy-free cream cheese for the frosting.

Keywords: healthy carrot cake, gluten-free carrot cake, almond flour carrot cake, low sugar carrot cake, maple syrup carrot cake, cream cheese frosting, tahini carrot cake

Find it online: https://kitchenbynora.com/the-best-healthy-carrot-cake-youll-ever-eat-recipe/