Healthy Carrot Cake Perfectly Moist

If your tastebuds have had the pleasure of devouring my carrot cake baked oatmeal, you know I live for carrot cake flavored anything. I also live for approachable recipes that are fuss-free and don’t require any crazy chops in the kitchen. This one bowl beauty truly makes healthier carrot cake foolproof! And because it’s made with almond flour like my healthy zucchini cake, it’s gluten free, naturally sweet and doesn’t require a bunch of added sugar. My toddler eats it for breakfast, bless his soul.

Ingredients

Carrots: You want fresh carrots, not pre-grated since they lose so much moisture. I love using the shredding attachment on my food processor, but you can also use a box grater and grate them by hand. No need to squeeze the water out! Need more carrots in your life? Don’t miss my carrot cake overnight oats! Almond flour: Super fine blanched almond flour is what we want here versus almond meal, which has the skins. I get Kirkland brand at Costco. Almond flour is rich in healthy fats, which means we don’t need much butter in this recipe. Ground flax: Also known as flax meal, this adds another layer of binding, plus extra nutrition. I use flax in so many recipes, and it’s easy to find at every grocery store these days. Store in the fridge for optimal shelf life! Maple syrup: We’re using a touch of nature’s finest sweetener. You could also try honey. Use more for a sweeter cake. Eggs: Eggs are important here for binding since there’s no flours containing gluten, which helps offer binding and structure in “regular” cake. I do not think this would work well without them! Baking soda: For rise. Salt: A must for balancing flavors. Vanilla extract: Vanilla is essential in cakes! Raisins: My favorite carrot cake add in! Cream cheese: The main ingredient in the healthy frosting, along with Greek yogurt, maple syrup, and vanilla. Pecans/walnuts: For that amazing contrasting crunch.

Customize it

Add-ins: Add ⅓ cup crushed pineapple with the liquid squeezed out. You could also do ⅓ cup shredded coconut! Raisins: Not a raisin fan? Omit them and swap with walnuts or pecans. Sweeter cake: Craving a sweeter dessert? Increase the maple syrup to ½ cup. It still won’t be super sweet!

Let’s make it (step-by-step)!

Storage

Unfrosted cake can be stored covered at room temperature for up to 2 days. Frosted cake should be refrigerated after 2 hours and stored there until it’s all eaten up!