Who says indulgence can’t be healthy? This Clean-Eating Carrot Cake is proof that you can have your cake and eat it too—without the guilt! Crafted with nutritious ingredients like whole-wheat flour, coconut oil, Greek yogurt, and naturally sweetened with maple syrup, this carrot cake is a wholesome twist on the classic favorite. The grated carrots not only give the cake a naturally moist texture but also provide a boost of vitamins and fiber. Additions like chopped walnuts and raisins bring bursts of flavor and a delightful chewiness to each bite, while a hint of cinnamon and nutmeg add that classic, cozy carrot cake warmth.

What makes this cake extra special is the creamy frosting made with reduced-fat cream cheese and a touch of coconut yogurt for a light, tangy finish. The frosting has just the right amount of sweetness, without overpowering the cake’s natural flavors. And for a little extra crunch, we top it with a sprinkle of chopped walnuts, making it just as beautiful as it is delicious.

This Clean-Eating Carrot Cake is ideal for health-conscious celebrations, but it’s so easy to make that you can enjoy it anytime you’re craving a sweet treat. To make things even easier, the instructions are straightforward, so you don’t need to be a pro baker to pull this off. Serve it with tea or coffee, and you’ll have a dessert that’s sure to satisfy without undoing your healthy intentions.

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.

If you try this recipe, let me know what you think!