This healthy carrot cake is moist, fluffy, and packed with warm spices, shredded carrots, and wholesome ingredients. Unlike traditional carrot cakes loaded with refined sugar and butter, this version uses natural sweeteners and nutrient-rich ingredients to create a guilt-free indulgence. Whether you’re looking for a dessert that’s lower in sugar, gluten-free, or simply delicious, this recipe delivers a perfect balance of flavor and texture.
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- ¾ cup pure maple syrup
- ⅓ cup tahini or almond butter
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ⅓ cup melted coconut oil (cooled)
- 3 cups grated carrots
- ½ cup raisins (optional)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides.
- Mix the Dry Ingredients
- In a large bowl, whisk together almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt.
- Prepare the Wet Ingredients
- In another bowl, whisk together eggs, maple syrup, tahini, almond milk, and vanilla extract until smooth.
- Slowly whisk in the melted coconut oil, ensuring it’s well incorporated.
- Combine the Batter
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Fold in the grated carrots, raisins, and walnuts.
- Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting (Optional)
- In a bowl, beat together ½ cup softened butter, 8 ounces cream cheese, 3 cups powdered sugar, and 2 teaspoons vanilla extract until smooth.
- Spread the frosting between the cake layers and over the top.
- Decorate and Serve
- Garnish with chopped pecans and shredded coconut.
- Refrigerate for at least 30 minutes before slicing.
Tips for Success
- Use room-temperature eggs to prevent the coconut oil from solidifying.
- Grate the carrots finely for a smoother texture.
- For extra moisture, add ¼ cup applesauce to the batter.
- Make it dairy-free by using coconut cream instead of cream cheese for frosting.
Recipe Variations
- Gluten-Free Version: Use oat flour instead of almond flour.
- Vegan Option: Replace eggs with flaxseed eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
- Nut-Free Alternative: Skip the walnuts and use sunflower seed butter instead of tahini.
This healthy carrot cake is a delicious way to enjoy a classic dessert with a nutritious twist. It’s naturally sweetened, packed with wholesome ingredients, and perfect for any occasion! 🥕🍰
Would you like more variations or serving ideas?
You can also check out this recipe for additional inspiration!