You know, there are certain desserts you just can’t mess with. And carrot cake? Well, that’s right up there. It’s got tradition on its side, with a loyal fanbase that includes everyone from serious dessert lovers to, surprisingly, the health-conscious among us. But we often get requests for a cleaner, healthier versions of our desserts, and this is one I knew you’d like! I mean, if there was a way to have my cake and eat it too—without loading up on excess sugar—why not?

Enter Addie Gundry, an occasional miracle worker in the kitchen. With a background working alongside legends like Thomas Keller and Martha Stewart and even winning Cutthroat Kitchen, Addie is someone I trust implicitly, especially for dessert makeovers. She has developed many recipes for us, and when I saw this Clean-Eating Carrot Cake, a recipe that cleverly swaps out the usual sugar-laden ingredients for wholesome alternatives without sacrificing any of that classic flavor we crave, I knew it would be good. And it is!

This cake has quickly become a favorite in our household. It feels right at home at the brunch table, a casual afternoon tea, or even as a fun treat for a weeknight dessert. And yes, this Clean-Eating Carrot Cake has been enjoyed by friends who usually avoid anything labeled “healthy.” But I promise—one bite, and they’re asking for seconds!

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Clean-Eating Carrot Cake

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My cousin goes through a health-conscious spring cleaning every year, which limits what he can eat at the Easter table. Last year, I showed up with this carrot cake and told him how the coconut oil, whole-wheat flour, and Greek yogurt help keep this carrot cake recipe nutritious. He was so pleased, and for the first time in years, he actually allowed himself to enjoy some dessert.

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 52 minutes
• Yield: Serves 9
• Category: Bakery

Ingredients

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• Cake
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 tablespoon coconut oil, melted and cooled
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup
  • 1/4 cup plain Greek yogurt
  • 1/4 cup 1% milk
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 2 tablespoons chopped dried pineapple
• Frosting
  • 8 ounces reduced-fat cream cheese
  • 1 cup confectioners’ sugar
  • 2 tablespoons coconut yogurt
  • 1 teaspoon vanilla extract
  • Chopped walnuts, for garnish

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Instructions

1. For the cake: Preheat the oven to 350 degrees F. Lightly coat a 9 × 9-inch baking pan with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
3. In a small bowl, combine the coconut oil, egg, and vanilla. Next mix in the maple syrup and yogurt.
4. Alternate combining the milk and the yogurt mixture into the flour bowl until well combined.
5. Add the carrots, raisins, walnuts, and pineapple.
6. Spread the batter in the baking pan. Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 to 15 minutes. Place on a wire rack to cool completely.
8. For the frosting: In a medium bowl, mix together the cream cheese, confectioners’ sugar, yogurt, and vanilla.
9. Spread the frosting on the cake and top with the chopped walnuts.
10. Let set for 1 hour at room temperature. Slice and serve.

Carrot cake is one of those desserts that practically screams comfort. But unlike its butter-and-sugar-packed cousin, this Clean-Eating Carrot Cake is built with balance in mind. It’s made with whole-wheat flour, heart-healthy coconut oil, and a good dose of protein from Greek yogurt. You get all the warm spices, natural sweetness, and moist texture without the afterthought of empty calories.

The frosting might just be my favorite part: a blend of reduced-fat cream cheese and coconut yogurt. It’s creamy, tangy, and light—everything you want on a carrot cake but with a little less richness, which feels just right for a lighter recipe.

The Ingredients and Their Roles

Let’s talk about what makes this Clean-Eating Carrot Cake unique.

Whole-Wheat Flour: This is the base of our cake and adds a lovely, subtle nuttiness. Whole-wheat flour packs fiber and nutrients that white flour simply can’t compete with, which means you’re getting a bit more goodness in every bite.

Coconut Oil: Coconut oil replaces the butter found in most carrot cake recipes. Not only does it add a hint of coconut flavor (not overpowering, just a whisper), but it also brings in some healthy fats, keeping the cake moist without feeling heavy.

Greek Yogurt and 1% Milk: Greek yogurt does double duty here. It adds moisture, tang, and a boost of protein while balancing the flavors. The milk helps thin the batter to the perfect consistency without adding unnecessary richness.

Maple Syrup: Instead of granulated sugar, I’m using maple syrup, which gives the cake a natural sweetness and depth that I find irresistible. Plus, it keeps the recipe free from refined sugars, which many of us aim to limit.

Spices: Cinnamon and nutmeg bring that classic warmth we associate with carrot cake. They play beautifully with the natural sweetness of the carrots.

Walnuts and Dried Pineapple: These little surprises give the cake pops of flavor and texture. Walnuts add a satisfying crunch, and the pineapple chunks add chewy bursts of sweetness.

When it comes to frosting, I was skeptical about how creamy it would feel with coconut yogurt, but it surprised me. The coconut yogurt blends well with the cream cheese, creating a smooth, spreadable texture. Just a warning: give it a little time to set before you spread it on the cake.

Let me tell you—this Clean-Eating Carrot Cake doesn’t skimp on flavor. It’s got that familiar carrot cake taste, but there’s something lighter and more refreshing about it. The cake itself is moist and slightly dense (thanks to the whole-wheat flour), with a subtle hint of coconut from the oil. The frosting is tangy with just a hint of sweetness, balancing out the spices in the cake.

In comparison to traditional carrot cake, I’d say this one has a more nuanced sweetness, which allows each ingredient to shine. You get the carrots, the nuts, and even that chewy pineapple with every bite.

If you want to mix things up a bit, here are some variations I’ve tried:

• Raisins for Dates: Instead of raisins, try chopped dates for an even richer, caramel-like sweetness.
• Almond Flour Blend: Swap half the whole-wheat flour with almond flour for a lighter texture.
• Honey Instead of Maple Syrup: For a slightly different flavor profile, substitute honey for maple syrup, but you may find it less sweet.

If this is your first time making a cleaner version of carrot cake, here are a few tips:

• Use finely grated carrots to ensure they distribute evenly throughout the batter.
• Be patient with the frosting. It’s best if it sets for an hour before serving.
• Don’t skip the pineapple; it really adds to the overall texture and taste.
• Mix the batter gently to avoid making the cake too dense.
• Taste the batter before baking to adjust spices if needed.
• Line your pan with parchment for easy removal.
• Allow the cake to cool fully before frosting to prevent a melty mess.

For those with dietary needs, here are a few substitutions:

• Gluten-Free: Use a gluten-free flour blend in place of whole-wheat flour.
• Dairy-Free: Swap Greek yogurt with a non-dairy yogurt alternative and use dairy-free cream cheese.
• Nut-Free: Simply omit the walnuts, or substitute with pumpkin seeds for a nut-free crunch.

This Clean-Eating Carrot Cake has brought a sense of balance to my dessert repertoire, and I hope it does the same for you! It’s easy to make, full of flavor, and a recipe I’m genuinely proud of. I’d love to hear your thoughts if you try it, so leave a comment and let me know how it turned out! Happy baking!

Want to grow your own carrots next season? Check out our Carrots Gardening Guide for all the tips you need to cultivate a bountiful harvest!