A healthy carrot cake recipe that is gluten free, is very easy to make, is frosted with a delicious cream cheese frosting. This simple gluten free carrot cake is made with almond flour and can be easily made dairy free with the swap of cashew cream cheese frosting. Perfect for birthdays or holidays like Easter!
Yes, it’s okay to call it healthy because it’s jam packed with good for you ingredients like fresh carrots, almond flour, raisins (aka fruit!!!), walnuts or pecans, and no refined sugar.
Just close your eyes when it comes to the cream cheese frosting and we can pretend the whole thing is full of nutrients 😉
But since I was being so good with the entire cake, I figured having a little bit of an indulgent cream cheese frosting would make this healthy carrot cake perfect.
If dairy isn’t your thing, you can easily go dairy-free and make my homemade cashew cream cheese frosting which is equally as good, in my opinion!
I’ve always been a carrot cake lover, like hard core obsessed with the flavor combination and my eyes would always light up whenever I saw it on a menu.
Ingredients for Healthy Carrot Cake:
Almond Flour – the only flour you need for this cake is almond flour! It makes a perfectly fluffy texture, and keeps the whole cake low-carb if you’re watching your carbs! Almond flour is one of my favorite gluten-free flours to bake with.
Pumpkin (yes! really!) – pumpkin doesn’t have much of a strong flavor but adds in beautiful color and makes the cake perfectly moist and fluffy. This time of year you can find canned pumpkin in the baking aisle of your grocery store.
Maple Syrup – my choice of natural sweetener for this cake! You could also use honey or agave if you do not have maple syrup.
Eggs – I haven’t tried this with any egg replacer and I sadly don’t have faith that it would work without eggs! You really need them to hold this cake together!
Almond Butter – helps keep this cake nice and moist! I use regular unsalted almond butter for this recipe, but if you use salted, just use a little bit less salt in the overall recipe
Coconut oil – my favorite oil for baking, in place of traditional vegetable oil or butter!
Grated Carrots – quickly grated up some big carrot sticks in my food processor.
Raisins + Walnuts – these are optional, but highly suggested! You can also use pecans if you don’t have walnuts.
+ spices like cinnamon, nutmeg, and ginger.
I top this cake with a homemade healthier cream cheese frosting, and it uses ingredients like cream cheese, powdered sugar, a little bit of butter. You can easily swap this out for my cashew cream cheese frosting if you are dairy free.
Why is this carrot cake healthy?
The ingredients in this gluten-free carrot cake are fresh, natural, and all real food. That’s why I feel good when I’m eating it! Instead of using butter, white flour, and traditional sugar, I use coconut oil, almond flour, and maple syrup.
I even gave this cake to my parents who love traditional baked goods, and they both thought it was so good!
How do you make healthy carrot cake?
Super easy! All you need it do is combine all of the dry ingredients in a bowl, combine all of the wet ingredients in a separate bowl, and then add the two together.
Once those are combined, add in the carrots, raisins, and walnuts.
Separate into two separate 8 inch cake pans and bake! While it’s baking you can prepare the cream cheese frosting.
Once the cakes are completely cooled (must be completely cooled or else the frosting will cause the cake to get soggy!) frost them by adding frosting to the top layer of the first cake.
Then add frosting to the top layer, and frost the sides if you wish. I added crushed walnuts and coconut shreds to the top of mine!
What’s the best way to store healthy carrot cake?
If eating the same day, keep it out at room temperature! After 12 hours, I would store in the fridge. You can also pop it in the refrigerator right after frosting it and just take it out about one hour before so it comes closer to room temperature!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Here are some other similar recipes that you may also like!
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Healthy Carrot Cake
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 12 slices 1x
Description
A healthy carrot cake recipe that is gluten free, is very easy to make, is frosted with a delicious cream cheese frosting. This simple gluten free carrot cake is made with almond flour and can be easily made dairy free with the swap of cashew cream cheese frosting. Perfect for birthdays or holidays like Easter!
Ingredients
Carrot Cake
- 1.5 cups almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp dried ginger
- 4 eggs
- 1 cup pumpkin – (can get year round in baking aisle of your grocery store!)
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted.
- 1/4 cup almond butter
- 2 tsp vanilla
- 2 cups finely grated carrots
- 2/3 cup chopped walnuts (or pecans)
- 2/3 cup raisins
- coconut + more walnuts for sprinkling
Cream Cheese Frosting
- 2 (8oz) blocks Neufchatel or reduced fat cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup butter, softened
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
Can also use this vegan cream cheese frosting
Instructions
1. Preheat oven to 350F and grease two 8 inch cake pans. I also line the bottom with parchment paper cut into circle shape.
2. In a small bowl, mix almond flour, salt, baking soda, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk eggs together with maple syrup, coconut oil, almond butter.
4. Add in pumpkin and vanilla and whisk until well combined.
5. Add dry ingredients to wet ingredients and stir well.
6. Stir in carrots, raisins, and walnuts and then divide the batter between the two pans.
7. Bake for 34-36 minutes or until toothpick inserted comes out clean. Cover halfway through with aluminum foil if getting dark.
8. While baking, prepare frosting. Using a hand mixer, blend together cream cheese, powdered sugar, butter, vanilla, cinnamon, and salt until creamy. Chill in fridge for 30 minutes.
9. Let cakes cool completely before frosting, the icing will melt into the cakes if not completely cool. You can frost it however you want and there will be enough if you want to cover the entire cake in frosting.
10. Top with extra walnuts and coconut.
*Notes for how to store the cake in post!
Notes
This will make a double layer cake with enough frosting for the whole cake and middle layer!
- Category: dessert
Keywords: gluten free, carrot cake, cake, dessert
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Tom says
Best carrot cake I have ever had. If I could eat everyday, I would!
★★★★★
Lori says
This cake is delicious! Perfect for Easter or any time you want a great dessert!
★★★★★
Erin says
Thank you!! It’s really tasty 🙂
Emma says
Can I make the cake in a 9x13in rectangular pan if I don’t have two circular pans??
Erin says
Yes! May need to adjust cooking time a little but just keep an eye on it
Sarah says
Can I make frosting with something else other than cream cheese and diff sugar? I’m dairy free that’s why
Erin says
I linked a cashew based frosting in the blog!
Stuti Gakhar says
Can i make this with regular flour if i don’t have almond flour?
Kennedy says
The best carrot cake that I have ever made! Erin, you killed this one! Made it for my birthday this year and everyone in my family raved about it! Thank you, thank you!
★★★★★
Erin says
Thank you so much for the sweet comment!! I’m so glad everyone loved it – that was the goal!! 🙂
Danielle says
This is the only carrot cake recipe you will need. I was super hesitant to try it with the cashew icing but it’s honestly perfect and I can’t wait to make this again for family and friends!!
★★★★★
Erin says
Thanks for sharing Danielle!! I’m so happy that you are enjoying it 🙂
Emily says
Can I use a gluten free all purpose flour blend instead of the almond flour? For a nut free version?
★★★★★
Zoe says
This sounds amazing. Any possible substitute to pumpkin … cant find it Here in Europe… thanksss
Erin says
Yes! Steamed and mashed sweet potato or butternut squash until puree.
Lauren says
Is it a 1/2 cup of melted coconut oil or solid?
Erin says
Melted! I will make note of that 🙂
Lauren says
Thank you ??? CANNOT WAIT to make this for Easter. Carrot cake is my Achilles heel.
Julie says
So delicious! Thank you for sharing – I’m going to bring this to Easter Dinner if I don’t eat it all before then!
★★★★★
Erin says
Thanks for sharing Julie!! I’m so glad you like it 🙂
Kelly Makela says
Can these be made into cupcakes?
Erin says
Yes! Bake for about 32-36 minutes
Kelly Makela says
/will it work if I cut recipe in half?!
Erin says
Yes! Will work great!
Andrea says
So many happy tummy’s when I made this recipe. Super moist and THAT frosting…woo!!!!!! I did use 2 cups of swerves confectioners instead of regular powdered sugar for the frosting and it was still amazing!!! Thank you for sharing your amazing recipes with us!!
★★★★★
Erin says
Thank you Andrea!! I’m so glad that you made it and enjoyed it!! And for letting us know about the sub for someone else who may want to do the same! 🙂
Grace says
I don’t think I’ve ever reviewed a recipe before, but I had to hop on here to say how INCREDIBLE this carrot cake is. This is by far the BEST cake I’ve ever eaten (and I’ve had a lot of cakes :). I sent the recipe to everyone I know and they love it, too. My bf and I frosted it half and half. My half was with the vegan cream cheese frosting and his was with the dairy cream cheese. Both delicious! Thanks, Erin.
★★★★★
Erin says
Grace!! Thank you for the sweet comment!! I’m so excited that you liked it so much 🙂 I feel like gluten free and regular eaters will both like!! Love that you split the icing!
Liz says
Love this recipe! I had been craving carrot cake and wanted a cleaned up version to make for my birthday. Love that I can count on Erin to provide the perfect recipe! This cake will satisfy your craving but without the guilty feelings and head or stomachache from refined flours and sugars. I was even able to serve this to some VERY picky eaters who are not interested in eating clean and they absolutely loved it. I omitted the raisins but honestly regret it. I had pre-grated carrot on hand and pulsed it briefly in my blender with a few tablespoons of water to re-hydrate. This cake is not too sweet, super moist and dense, filling and wholesome, and the frosting is the perfect compliment. Thanks Erin!
★★★★★
Claire says
This looks great! Do you think it would work with normal all-purpose flour instead of almond flour (and obviously omitting the nuts) for those with nut allergies?
Erin says
This recipe has only been specifically tested for almond flour so I’m not quite sure how it would work out!
Rebecca RUTHERFORD says
This looks amazing, can I use crushed pineapple instead of the pumpkin?
Erin says
You need the pumpkin! It helps the texture.
Lori Curtis says
This was fabulous! It is always hit or miss trying to find healthy recipes that cater to each family member’s food allergies, so I have to thank you tremendously. This was good enough to pass as “real cake” for my son. Have to be honest though – it was so good I prefer it without frosting! I’m making cupcakes next to have with my coffee in the morning.
★★★★★
Erin says
this makes me so happy to hear and I’m glad you like it without the frosting! I actually do too. Thanks for sharing!
Kelly says
Could I sub applesauce for the pumpkin?
Erin says
I think that would be your best bet.
Meredith Scudder says
apple sauce or pumkin better?
Larson Bennett says
Hi Erin!
I love pineapple in my carrot cake, so was wondering if this could be used to possibly substitute for the pumpkin? It seems as thought this would make sense since the purpose of the pumpkin is for moisture!
Let me know your thoughts 🙂 Thank you!
Erin says
Hi there! I wouldn’t replace the pumpkin, as the measurements for this cake are very specific to including pumpkin. You could add pineapple, just make sure its dried off before putting in, we don’t want any extra moisture!
Jess says
Can I use peanut butter instead of almond butter ?!!
CV says
Gluten free or not, this is by far THE best carrot cake recipe ever. Just the perfect amount of sweetness. Absolutely delicious!!
★★★★★
Anna F says
Any suggestions for someone with a nut allergy? I have spelt, oat, or coconut flour on hand but not sure how much to use?
Sydney says
Turned this into cupcakes and used almond extract instead of vanilla because I ran out and it tastes amazing still! The recipe made 18 cupcakes. Also used mashed sweet potato instead of pumpkin purée!
So amazing, thanks Erin!
Shannon says
I want to start by saying this recipe is an amazing combination of clean ingredients and decedent frosting! I made it for Easter and my family and I loved it.
However; I did run into a few issues when making the cake. First, I melted my coconut oil in the microwave, but upon mixing it with some of the colder ingredients (such as eggs and maple syrup from the fridge), it hardened up and was pretty much impossible to mix in completely. My advice to anyone making this recipe would be to take out your cold ingredients an hour prior to baking and let them come to room temp to avoid this issue.
Also, my cakes both did not come out of the pan easily after baking. The recipe did not specify how to grease the pans, so I used a thin layer of Crisco oil and flour, as I typically do for other cake recipes. Any advice or suggestions of a different way to grease the pan would be appreciated!
I hope sharing my experience with this recipe will help others, and despite the difficulties the cake was definitely a hit! I will be making this recipe again next Easter! 🙂
★★★★
Sara says
Absolutely AMAZING! I’ve been making everything with almond flour for Passover and this carrot cake hit the spot. The perfect cakey texture combined with the right amount of carrot, raisins and walnuts. I baked this in one 8×8 pan, frosted with cream cheese frosting and some more shredded coconut. This will be a Passover staple for years to come!
★★★★★
aimee says
Yum my bf loved it ! I think I put too much carrot in it though .. it game out a little soggy but it’s still delicious! Just means I have to try again – more cake! Haha thanks it’s a great recipe 😋
★★★★★
Isabella Carpenter says
SO amazing!
★★★★★
Angela Tanczak says
Hands down best carrot cake I ever had!
★★★★★
Luna says
This cake is sooo good! I made it with the vegan cream cheese frosting and added some lime zest, which gave it an extra bang. Thank you Erin for your recipes!
★★★★★
Ellie says
This recipe is insanely good and feels nutritious. I followed the recipe exactly and it came out perfect! My family are not dessert people but they devoured this (and my mom asked me to make another one for her friend lol).
★★★★★
Suzanne Gallagher says
I make a carrot cake for Easter every year and decided this year to try this healthy version instead of the usual one my family absolutely loves and asks for every year. This carrot cake was delicious and not even the pickiest of my family members could tell the difference! I also made muffins and they were even wonderful without the icing! This will be the recipe I use from now on!
★★★★★
Eliza G says
Erin’s creations are simply the best, and so much fun to make. I recently discovered her site and have made countless recipes from her. This carrot cake is To die for!!! My entire family couldn’t get over it and my mom (the ultimate baker in the family) said it was the best carrot cake she’s ever had. Erin for President!
Juli says
I made this on the Instagram live with Erin and she walked us through every step of this delicious cake. I made mini muffins with the leftover batter and gave them to some friends and family. They kept commenting on how moist the cake was, which Erin says is from the pumpkin! You can’t taste the pumpkin either. I didn’t even feel that guilty eating this cake because minus the icing, it’s a pretty healthy treat!
Caroline says
The carrot cake was a huge hit in our house this Easter! Loved it and will defiantly make again! 🙂
★★★★★
Karen says
Hi, are you using sweetened or unsweetened coconut?
Erin says
i prefer unsweetened, but either works 🙂
Jessica Wiede says
Made this recipe but in cupcake version for my family for Easter! My dad and my brother are notorious for not liking the “healthier” versions of food, but I can honestly say both of them enjoyed the cupcakes more than I expected and were going in for seconds! This recipe is delicious and easy and I highly recommend! I will be making it for years to come! 🙂
★★★★★
Francesca says
Made this for my family on Easter!! Was brother & dad approved- This is the ultimate test for me when I make things!! Delicious & will definitely be making again ❤️
★★★★★
Katie says
THIS CAKE!!! I made it Easter weekend, and it was an absolute treat. I omitted raisins from mine, solely based on preference, and it was perfection. The other added benefit of this cake, beside the fact that it is delicious, is that if you hand shred the carrots, it is a WORKOUT! Definitely keeping this recipe on lock for special occasions.
★★★★★
kelsey says
Carrot Cake has always been my favorite cake and this one did not disappoint! It has such great flavor and is moist and delicious all the way through, the edges did not burn at all. The cream cheese frosting is also amazing. Made this for my family for Easter this year and it was a huge hit, even the picky eaters loved it, thank you! 🙂
Becca says
Would cassava flour be an appropriate substitute for the almond flour?
Nicole Santos says
I made this for easter and it was a CROWD PLEASER!!! It was so moist and everyone raved about it!! Love this one!
Gail L Cellini says
Erin does your nutritional info include the frosting made with regular powdered sugar?
Erin says
yes!
Jamie says
This deserves 10 stars. Best cake I have ever baked. We are not very good at keeping cakes covered in my house and this cake stayed moist for days. I’m a sucker for cream cheese frosting.
★★★★★
Danielle says
I was persuaded by the reviews to make this and WOW they’re all true! This cake was truly incredible. My boyfriend and I don’t have any allergies and typically eat normal desserts, and we both agreed this was the best carrot cake we’ve ever had.
My only tip is to let your cold ingredients sit out before you start (duh I should’ve thought of this anyway) because they made my coconut oil harden when mixing. But otherwise, super straightforward!
★★★★★
Meg says
I made this for my family for Easter and it was delicious!! We used the cashew cream cheese frosting as well. I will definitely be making this cake again.
★★★★★
Mehrul Singh Ranavat says
Hi Erin,
Is it possible to add crushed pineapple in this recipe, since i don’t have raisins?
Erin says
Hi Mehrul,
You could add pineapple, just make sure its dried off before putting in, we don’t want any extra moisture!
Mehrul says
Made this cake, and honestly came out so good and delicious! Love the recipe and I also ended up having leftover icing. Who knew gluten free carrot cake would be so amazing, perfect Spring cake recipe!
★★★★★
Grace Scheidler says
this was a hit with my whole family, *especially* my younger sister, who never usually likes “healthier” recipes. the best spring treat!
★★★★★
Kari says
This is one of the best carrot cakes I’ve had and I’m picky about carrot cakes! I made this with the dairy free cream cheese from Trader Joe’s and it turned out perfect. I made it for Mother’s Day for the whole family and everyone loved it! No one knew it was “healthy.”
★★★★★