Healthy Carrot Cake
Baking a healthier version of a beloved classic like this healthy carrot cake is one of my favorite ways to indulge without guilt. All I need is a balanced ingredients list to recreate the perfect flavor and moist texture in just 55 minutes. I use almond flour, fresh carrots, and warm spices, then finish off with the quintessential cream cheese frosting.
Servings: 18 slices
Calories: 284kcal
Equipment
Ingredients
- 4 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¾ cup erythritol
- 4 eggs
- ⅓ cup light olive oil
- 1 tsp vanilla extract
- 1½ cups shredded carrot
- ½ cup chopped walnuts
Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 2 tbsp butter, softened
- ¼ cup heavy cream
- ½ cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat oven to 340 F / 170 C. Line two 6 inch round cake tins with parchment paper.
- In a medium mixing bowl mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg and powdered erythritol.
- In a separate bowl whisk together the eggs, oil and vanilla.
- Combine the wet and dry ingredients, along with the grated carrots and crushed walnuts. Stir until well combined.
- Divide mixture between the prepared cake tins.
- Bake for 30-45 minutes until an inserted skewer comes out clean.
- Remove and allow to cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely.
- To make frosting: Add cream cheese, butter, cream, powdered erythritol and vanilla into a food processor and blend until smooth and fluffy.
- To assemble: Slice the tops off the cold cakes to level. Place one layer of cake on a serving plate and top with a layer of frosting. Top with the remaining layer of cake and finish off with a layer of frosting on top of the cake. Sprinkle with chopped walnuts.
Notes
- My #1 Secret Tip for this healthy carrot cake recipe is to always bring the eggs, cream cheese, and butter to room temperature before mixing. This helps the batter come together smoothly and prevents the frosting from turning lumpy.
- Wring carrots: If the carrots are extremely juicy, I press my grated carrots with a clean kitchen towel to remove excess moisture so the cake does not become soggy or gummy.
- Let it rest: I allow the cake to cool in the pan for at least 30 minutes before transferring it, which helps the structure set and prevents crumbling.
- Lower temp: I bake at a slightly lower temperature and watch the top closely, and cover it loosely with a piece of foil if it starts browning too quickly.
- Level layers: Once cooled, I trim the tops of the cake layers with a serrated knife so they stack evenly and the frosting spreads quickly. I keep off cuts for carrot cake trifle cups.
Nutrition
Serving: 1slice | Calories: 284kcal | Carbohydrates: 8g | Protein: 8g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 139mg | Potassium: 107mg | Fiber: 3g | Sugar: 2g