This Healthy Carrot Cake is a refined take on the classic dessert—nourishing, moist, and gently spiced with cinnamon, yet indulgently satisfying. Made with oat flour and sweetened naturally, it offers fiber, vitamins, and whole-grain goodness in every bite. The texture strikes a delicate balance: airy and soft thanks to eggs and leavening, with just the right amount of structure from grated carrots and flour.
Topped with a light cream frosting and scattered crushed nuts, it brings layers of warmth, crunch, and richness. Ideal for breakfast, brunch, or a wholesome dessert option, this cake is a great choice for anyone wanting indulgence without compromise. Whether shared with guests or savored solo, every forkful feels comforting, wholesome, and just sweet enough.
And since the base is simple, you can personalize it with raisins, walnuts, coconut flakes, or citrus zest. Ready to bake a healthy cake that never tastes like a compromise? Let’s go.
🧺 INGREDIENTS:
Dry Ingredients:
- 1½ cups oat flour (grind oats in a blender if needed)
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 3 large eggs
- ½ cup plain yogurt or Greek yogurt
- ¼ cup olive oil or melted coconut oil
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
Add-ins:
- 1½ cups finely grated carrots (about 2 medium carrots)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ¼ cup raisins or chopped dates
Frosting (optional but recommended):
- ½ cup cream cheese, softened
- ¼ cup Greek yogurt
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
Topping:
- Chopped nuts or shredded coconut (optional)
👨🍳 INSTRUCTIONS:
- Prepare for Baking Preheat your oven to 350°F (175°C). Grease and line a loaf pan or round cake pan with parchment paper.
- Mix Dry Ingredients In a large mixing bowl, whisk together oat flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients In another bowl, beat the eggs until slightly frothy. Add yogurt, oil, honey/maple syrup, and vanilla extract. Mix until smooth and glossy.
- Create the Batter Pour wet mixture into dry ingredients and stir gently with a spatula. Once mostly combined, fold in grated carrots and any optional add-ins like nuts or raisins.
- Bake with Love Pour the batter into your prepared pan. Smooth the top and bake for 30–40 minutes, depending on pan depth. A toothpick inserted should come out clean or with just a few moist crumbs.
- Cool & Frost Let the cake cool completely in the pan, then remove and transfer to a serving plate. Meanwhile, prepare the frosting by blending cream cheese, yogurt, honey, and vanilla until creamy.
- Decorate & Serve Spread the frosting over the cooled cake. Top with chopped nuts or coconut if desired. Slice and enjoy with a cup of tea or coffee!
🧁 Tips & Variations:
- Add orange zest or crushed pineapple to enhance natural sweetness.
- Use almond flour for a slightly denser, protein-rich version.
- The frosting can be replaced with whipped coconut cream or left off for a dairy-free cake.
- Refrigerate leftovers in an airtight container for up to 3 days. The flavor only gets better!