Skip to Content

Healthier Carrot Cake

Categories Dairy free, Dessert, Gluten Free, Healthy Recipes, Low Carb

Carrot cake was one of my first loves! I still remember my mom buying me a little hostess carrot cake at a bakery outlet as a young child and me savoring every bite. I declared it my favorite and I’ve always had a soft spot for it since. This healthier carrot cake is delicious and lower in sugar and carbs than a traditional cake but still jammed packed full of yummy carrot cake flavors!

I cut my cake in three and layed 3 layers on top of each other, though I would suggest keeping it a 1 layer cake.

What you need to make healthier carrot cake:

Makes 1 – 9 x 13 pan

  • 1-1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup flour – (gluten free baking mix can be used in lieu of wheat flour to make this cake gluten free)
  • 2/3 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 and 1/2 cups cinnamon applesauce
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1 cup milk of choice
  • 1 tsp vanilla
  • 2 tablespoon vegetable oil
  • Optional:
  • 1/4 cup raisins
  • 1/2 cup pecans or walnuts

Instructions for cake:

  1. Preheat oven to 350 F.
  2. Mix the almond flour, coconut flour, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. Add eggs, applesauce, shredded carrots, zucchini, milk, vanilla, vegetable oil and the optional ingredients of raisins and pecans.
  4. Blend everything together and pour into a greased 9 x 13 inch pan.
  5. Bake for 30-35 minutes or until a tooth pick comes out clean.
  6. Cool then frost with either whipped coconut cream or whipped cream cheese frosting.

For the topping: 2 options – whipped coconut cream or whipped cream cheese frosting – recipes for both are below.

Whipped coconut cream:

  • 1 can coconut cream or full fat coconut milk – chilled
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut
  • 1/2 cup toasted pecans

Instructions for whipped coconut frosting:

  1. Refrigerate a can of coconut cream or full fa coconut milk.
  2. Once cold, open and remove the top layer of fat. Whisk with vanilla and powdered sugar and frost cake.
  3. top with toasted coconut and pecans.

Whipped cream cheese frosting:

  • 1/4 cup whipping cream
  • 4 ounces cream cheese – softened
  • 1/2 cup powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/2 cup toasted coconut
  • 1/2 cup toasted pecans

Instructions for whipped cream cheese frosting:

  1. Add softened whipping cream, cream cheese, powdered sugar, salt and vanilla to a bowl or electric mixer and whip together until fluffy.
  2. Top cake with frosting, followed by toasted coconut and pecans.
Print Recipe
5 from 1 vote

Healthy Carrot Cake

This healthier carrot cake comes jammed packed full of delicious flavors!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Baked goods, cake, Dessert
Keyword: Cake, Coconut, Dessert, Easter, Healthy Recipes, Zucchini
Servings: 1 9 x 13

Ingredients

  • 1-1/2 cups Almond Flour
  • 1/2 cup coconut flour
  • 1 cup Flour gluten free baking mix can be used if you need to make this cake gluten free
  • 2/3 cup brown sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 teaspoon nutmeg
  • 2 Eggs
  • 1 1/2 cups cinnamon applesauce
  • 1 cup shredded carrots
  • 1 cup Shredded Zucchini
  • 1 cup Milk of choice
  • 1 tsp vanilla
  • 2 tablespoon Vegetable Oil
  • Optional:
  • 1/4 cup raisins
  • 1/2 cup pecans or walnuts
  • For whipped coconut frosting:
  • 1/4 cup whipping cream
  • 4 ounces cream cheese - softened
  • 1/2 cup powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/2 cup toasted coconut
  • 1/2 cup toasted pecans
  • For whipped cream cheese frosting:
  • 1/4 cup whipping cream
  • 4 ounces cream cheese - softened
  • 1/2 cup powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/2 cup toasted coconut
  • 1/2 cup toasted pecans

Instructions

  • Instructions for cake:
  • Preheat oven to 350 F.
  • Mix the almond flour, coconut flour, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  • Add eggs, applesauce, shredded carrots, zucchini, milk, vanilla, vegetable oil and the optional ingredients of raisins and pecans.
  • Blend everything together and pour into a greased 9 x 13 inch pan.
  • Bake for 30-35 minutes or until a tooth pick comes out clean.
  • Cool then frost with either whipped coconut cream or whipped cream cheese frosting.
  • Instructions for whipped coconut frosting:
  • Refrigerate a can of coconut cream or full fa coconut milk.
  • Once cold, open and remove the top layer of fat. Whisk with vanilla and powdered sugar and frost cake.
  • top with toasted coconut and pecans.
  • Instructions for whipped cream cheese frosting:
  • Add softened whipping cream, cream cheese, powdered sugar, salt and vanilla to a bowl or electric mixer and whip together until fluffy.
  • Top cake with frosting, followed by toasted coconut and pecans.