This Healthy Carrot Cake is a delicious twist on the classic, made with wholesome ingredients like almond flour, coconut flour, and naturally sweetened with pure maple syrup. Packed with coconut, raisins, and pecans, this cake delivers a moist texture and rich flavor without refined sugars or processed ingredients. Whether you’re celebrating a special occasion or simply craving a nutritious dessert, this recipe is a perfect balance of indulgence and health.
Ingredients
For the Cake Batter
- 2 cups super fine blanched 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, room temperature
- ¾ cup pure maple syrup
- ⅓ cup drippy tahini
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ⅓ cup melted and cooled coconut oil
- 3 cups grated carrots
- ½ cup raisins (optional)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting
- ½ cup salted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsweetened almond milk
For Garnish (Optional)
- Chopped pecans
- Shredded coconut
Instructions
- Preheat the Oven:
- Set the 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.
- Stir in the grated carrots.
- Combine and Fold:
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Fold in raisins and walnuts, if using.
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting.
- Make the Frosting:
- In a mixing bowl, beat butter and cream cheese until light and fluffy.
- Add powdered sugar, vanilla extract, and almond milk, beating for 2-3 minutes until smooth.
- Assemble and Decorate:
- Place one cake layer on a stand and spread ½ cup frosting evenly.
- Add the second layer and frost the top and sides.
- Garnish with chopped pecans and shredded coconut.
- Chill and Serve:
- Refrigerate for at least 1 hour before slicing.
- Enjoy this moist, flavorful, and nutritious carrot cake!
This Healthy Carrot Cake is a perfect balance of sweetness and spice, making it a guilt-free treat for any occasion. You can find more details here and here.