healthy carrot cake

Now you can stay on your clean lifestyle and still have your healthy carrot cake recipe, too!

Healthy Carrot Cake Recipe

whole wheat pastry flour

tsp baking soda

cinnamon

nutmeg

tsp ground ginger

kosher salt

cloves

coconut oil (melted)

eggs

tsp vanilla extract

maple syrup

plain greek yogurt

almond milk)

carrots (about 3 medium, grated)

raisins

tbsp maple syrup

Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with coconut oil.

In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.

In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.

Add the wet to the dry and stir until just incorporated,

Fold in the carrots and raisins.

Bake for 20-25 minutes until toothpick comes out clean.

Allow to cool completely to room temperature before frosting.

To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.

Let the frosting set for 1-2 hours before slicing and serving.

https://content.jwplatform.com/videos/XbSh0sxW.mp4

With this healthy carrot cake recipe, now you can stay on your clean eating lifestyle and still get your cake, too!

A Sweet Pea Chef - Healthy Carrot Cake Recipe

The BEST moist healthy carrot cake you'll ever eat made with almond and coconut flour and naturally sweetened with pure maple syrup. Packed with coconut, raisins and pecans and topped with a delicious cream cheese frosting that's easily dairy free! This paleo-friendly gluten free carrot cake will be your new favorite carrot cake recipe.

The Best Healthy Carrot Cake You'll Ever Eat (gluten free &amp; paleo-friendly!)

Dry Ingredients

coconut flour (do not pack)

coconut (I use Bob’s Red Mill)

baking soda

salt

Wet ingredients

eggs,

almond milk

vanilla extract

coconut oil

carrots (medium grate)

Optional mix-ins:

pecans

For the frosting:

cream cheese,

sugar

almond milk (any milk will work)

For the topping:

pecans and shredded coconut

Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.

In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth.&nbsp;

Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.

Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts, if using.

Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.

Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.

Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and milk and beat for 2-3 minutes more.

Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and spread out. Invert cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting.&nbsp;

Decorate cake with pecans and shredded coconut on top. Once you are done frosting, place the cake to the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Serves 16.

This vegan carrot cake is made with wholesome, unrefined ingredients, including a &quot;raw&quot; marzipan! It tastes wonderful, is beautiful to look at and is fun to make too.

Healthy Vegan Carrot Cake

almonds

tbsp agave nectar

orange food dye (check the label)

cocoa powder

Rosemary or parsley leaves

150 g / 1 1/2 cups ground almonds

cream

60 ml / 1/4 cup agave nectar

tbsp orange juice

tsp baking powder

tsp bicarbonate of soda

tsp ground mixed spice, or pumpkin pie spice mix

120 ml / 1/2 cup melted coconut oil, melted

240 ml / 1 cup unsweetened dairy-free milk

flaxseed

175 ml / 3/4 cup agave nectar

apple cider vinegar

carrots

65 g / 1/2 cup chopped walnuts

Preheat the oven to 180C / 350F. Line...

Preheat the oven to 180C / 350F. Line two 8-inch cake tins with greaseproof paper and grease the sides.

In a large bowl, add the flour, baking...

In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.

Add the coconut oil, almond milk, flaxseed mixture,...

Add the coconut oil, almond milk, flaxseed mixture, agave, vanilla and vinegar. Stir to combine.

Lastly, stir in the carrots and walnuts.

Transfer the mixture to the cake tins and...

Transfer the mixture to the cake tins and bake for approximately 35 minutes or until a cake tester / skewer inserted into the centre of the cake comes out clean.

Leave to cool completely before decorating.

Mix all the ingredients together until you have...

Mix all the ingredients together until you have a thick, smooth frosting. If it's too soft or watery, add more almonds.

Mix the ground almonds, agave and food dye...

Mix the ground almonds, agave and food dye together in a food processor until it's completely combined and creates a dough. When you press the mixture it should stay in place. If it's too dry, add more agave and if it's too wet, add more almonds.

Take a small piece of the marzipan and...

Take a small piece of the marzipan and roll into a sausage shape then taper the ends to create a carrot shape.

Dip a knife's blade into the cocoa powder...

Dip a knife's blade into the cocoa powder and use it to drawn lines across the carrots (to give an authentic look).

Add rosemary or parsley leaves to the tops...

Add rosemary or parsley leaves to the tops of the carrots to create the carrot tops.

Once the cakes have cooled, frost the top...

Once the cakes have cooled, frost the top of one of the cake layers and place the other one on top. Frost the top of the cake and top with the marzipan carrots! Enjoy. Best kept refrigerated to keep the frosting "set".

https://mediavine-res.cloudinary.com/video/upload/mukvudvcnsdsbwlrmjiw.mp4

A rustic carrot cake made with wholesome plant-based ingredients, right down to the marzipan decorations!

This yummy Carrot Cake is Gluten-Free, Vegan, and made with only 11 healthy ingredients! Top it with Cashew Cream Cheese Frosting for a decadent dessert.

Healthy Carrot Cake

Non-Dairy Milk

Unsweetened Applesauce

Sugar

tsp Vanilla extract

flour

tsp Baking Powder

tsp Cinnamon

½ tsp Ginger

Nutmeg

Salt

Shredded Carrot

Pecans, chopped (plus more for topping)

Raw Cashews, soaked for at least 4 hours

½ tbsp Maple Syrup

¼ tsp Vanilla Extract (Optional)

¼ tsp Nutritional Yeast (Optional)

Lemon

Water

Preheat the oven to 350F and line or grease a 9&#215;9” baking tin. Add the Non-Dairy Milk, Applesauce, Coconut Sugar, and Vanilla to a small bowl and whisk well.

Combine the Oat Flour, Baking Powder, Spices, and Salt into a separate large bowl and whisk. Form a well in the center of the bowl, pour the wet ingredients in, and use a spatula to mix until no clumps remain. Fold in the Carrots and chopped Pecans, then spread the batter evenly into the baking tin.

Bake for 32-35 minutes, until a toothpick cleanly comes out of the center of the cake. Immediately remove the cake from the baking tin and let cool completely on a cooling rack before decorating or slicing.

Prepare the Cashew Frosting by adding all of the ingredients to a high-speed blender and processing until smooth. I recommend adding the Water in in 1 tbsp increments; you may need to use more depending on your blender, but try to use the least amount possible.

Frost the Cake, top with additional Pecans if desired, and cut into 9 pieces and serve. Store leftovers in the fridge for up to 3 days (the Cake will last at room temperature for up to 5 days if unfrosted).

Hi! I was wondering if this recipe can be made into muffins (baked in my silicone muffin molds) with some time adjustment?.. Thanks so much!!:)

This is a HOME RUN!!!!  SO easy.  Had everything in my house already.  Moist, dense, flavorful!!!  I used walnuts instead of pecans as that is what I had on hand and what I grew up with in making our carrot cakes at our house...plus it is less expensive these days for walnuts over pecans. Will definitely be making again and again and again.  I love the taste of maple syrup, so upped it a bit in the frosting and loved the caramel coloring against the cake.  This frosting is fantastic...so easy and will use for other things down the road as well.  Another winner recipe from you, for sure!  Boy, if you were my neighbor I would be running a piece over to you right now!

AMAZING!!! I have been wanting to make a vegan carrot cake for years. When I finally decided I was going to, I was going through so many different recipes but boy oh boy am I ever happy I landed on your recipe. IT IS SO GOODDD! 
I personally kept the ginger out, just didn't feel like it? And I had only walnuts not pecans..  also I added maybe 2 tbsp of shredded coconut as well as some raisins. I would totally not even feel bad eating this cake until I topped it with super unhealthy icing haha (couldn't try your icing because I didnt have cashews:( next time!) 
Any how, thank you so much for the great recipe. lll be making this for years to come and for many events!

AMAZING!!!! Thank you so much for sharing this delicious recipe ???? Making it for the second time this week!

This was SO good! Just made it for the second time. I even about half the sugar and it was still so good! We are this as a side dish for tofu scramble having breakfast for dinner. Amazing!!

WOW. I have re-created dozens of your recipes and have yet to come across one I didn't like, but this recipe is absolutely PHENOMENAL! Non-vegan family members agreed-- I think a cake like this drives home the point that eggs, milk and butter have absolutely zero necessity in baking. 10/10!

https://content.jwplatform.com/videos/sE184klF.mp4

Vegan Carrot Cake

Carrot cake is a classic flavor combination. These baked oats are a delicious way to enjoy it for breakfast! Wholesome and and hearty, low in sugar and smothered in a healthyish cream cheese "frosting". 

Carrot Cake Baked Oats

oats

baking powder

ginger

whole-milled flaxseed

carrot (about 3 small-medium carrots)

soy milk

vanilla bean paste (or vanilla extract)

olive oil

cream cheese, softened

whole milk Greek yogurt

lemon, zested & juiced

coconut flakes

Preheat oven to 375° F. Coat an 8&#215;8 square baking dish with cooking spray and line with parchment paper.

Add oats through olive oil to a blender. Turn on and run until mostly smooth, about 30 seconds. Pour into baking dish.

Bake 20 minutes or until top is browned and set (firm to the touch).

Meanwhile, mix cream cheese, yogurt, maple syrup and lemon zest &amp; juice in a small bowl.

Let baked oats cool in pan for a few minutes before pulling up on the parchment paper to remove. Cut into 9 squares and top with frosting. Garnish with coconut flakes.

This moist and flavorful loaf is a delightful twist on a classic carrot cake, with the addition of juicy pineapple and warm spices. Each bite is a harmonious blend of sweetness, tanginess, and a hint of tropical goodnessWhether enjoyed with a cup of coffee or as an afternoon snack, this breakfast bread is a tasty way to start your day on a sweet note.

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

oil,

organic sugar

cardamom

quick oat

carrots, carrots

butter, 1/2 stick, melted

chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.

In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.

While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.

Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.

Slice the bread and serve with a smear of frosting.

https://vid.tasty.co/output/127062/landscape_480/1552410957

Top 6 healthy carrot cake recipes from across the web

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