Healthy Carrot Cake Moist Fluffy

Love all things carrot cake? Check out my carrot cake bars, carrot cake cookies, or carrot cake muffins next. If you’re not baking with vegetables, you’re seriously missing out. It’s one of my favorite secret ingredients (hello, zucchini chocolate cake!) because it adds flavor, texture, and tons of fiber. Made with a shortlist of ingredients, my carrot cake is tender and moist, with the perfect crumb and added sweetness from carrots and plump raisins.

Why I love this recipe

Perfect with or without frosting. Let’s be honest: the best part of any cake is the frosting, but this is different. It’s so delicious on its own. It’s actually healthy. Just because ‘carrot cake’ has carrots doesn’t mean it’s healthy (I’m sorry to break the news), but my recipe is made with wholesome ingredients. The best texture. The carrots are baked until tender, and the nuts add a crunch factor.

Ingredients needed

All-purpose flour. I used white whole wheat flour since it’s higher in fiber than traditional white flour, but you could use regular flour. Baking powder and baking soda. Gives the cake some rise and fluffiness. Cinnamon. A must for spiced carrot cake! Sugar. I used white sugar, but brown sugar or a sugar-free sweetener would work. You could even use maple syrup or coconut sugar for a refined sugar-free option. Milk. I used unsweetened almond milk, but milk will do. Coconut oil. My preferred substitute for butter. Use refined coconut oil so there’s no coconut flavor. Alternatively, use butter or a neutral-flavored oil. Grated carrots. They should be freshly grated and NOT chopped, so they don’t distract from the texture. Almonds and walnuts. For added texture. I used chopped almonds, but walnuts or pecans would be a great addition, too. Raisins. Optional, but I think they’re essential for a proper carrot cake! Frosting. Another optional ingredient, but what is a carrot cake without frosting?

How to make a healthy carrot cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Frost. Allow the cakes to cool in the pan. Once cooled, layer the cakes, frost, slice, and serve.

Arman’s recipe tips

Grate the carrots very finely. The finer the carrots, the more cohesively they mix into the batter. Don’t overmix the batter. We want the ingredients to be mixed, but just until they are combined. Overmixing can potentially lead to a dense cake. Use a different cake pan. This recipe makes two 8-inch cakes, but you could also use it to make two 9-inch cakes, one 9×13-inch rectangular cake, or two 9×5-inch loaf pans.

Storage instructions

To store: Leftover cake should be stored in an airtight container in the refrigerator for up to two weeks.

Make a single-layered cake. Halve the ingredients in the recipe. Or make carrot cake cupcakes! Pour the batter into a lined cupcake tin and bake for 18-20 minutes. Make a gluten-free carrot cake. Use a gluten-free flour blend with xanthan gum added in. Swap the mix-ins. Instead of raisins and nuts, try shredded coconut or crushed pineapple (with the juice drained).

To freeze: Freeze leftover cake slices in a freezer-safe container for up to six months.