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Home » Healthier Recipes » Healthier Carrot Cake (Naturally Sweetened + Whole Grain)

Healthier Carrot Cake (Naturally Sweetened + Whole Grain)

Published: Mar 23, 2016 · Modified: Oct 27, 2021 by Allison · 128 Comments

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Healthy Carrot Cake – Naturally sweetened with honey, applesauce, and pineapple, made with 100% whole grains, and topped with honey cream cheese frosting.

Square slice of carrot cake topped with white frosting.It’s the time of year that carrot cake recipes are springing up (pun intended) everywhere. There are so many fabulous versions of carrot cake, and each recipe brings something different to the table. 

I have previously shared Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting, Carrot Muffins, and Pumpkin Carrot Cake, and today I’m bringing you a healthy carrot cake recipe. Don’t let the word healthy scare you off – this cake is loaded with flavor and topped with a honey-sweetened cream cheese frosting. For those times when you want cake but don’t want to go up a pants size, this here is the cake for you.

Cake batter in a glass bowl with grated carrots, pineapple, and nuts.

Over the past couple years my view regarding what makes something healthy has changed. I am increasingly embracing the concept of eating “real food.” Less processed and less refined foods and more whole foods like vegetables, fruits, whole grains, humanely raised meat, organic eggs and cheese, and natural sweeteners (maple syrup and honey). If you’d like to learn more about a “real food diet,” here are some great resources: Michael Pollan, 100 Days of Real Food, Live Simply.

Slice of carrot cake on a wooden plate.

What makes this carrot cake healthy?

When I set out to make a healthier/”real food” version of carrot cake I started by swapping out the refined sugar for honey. I also include applesauce and crushed pineapple, both of which both add natural sweetness and moisture. I swapped the white flour for white whole wheat flour. White whole wheat flour is 100% whole grain, yet yields a lighter flavor and texture.

For the cream cheese frosting I skipped the typical powdered sugar (since it’s refined) and sweetened the frosting with honey. The frosting contains a combination of cream cheese and heavy cream which impart an unbelievably creamy and light texture (think whipped cream + cream cheese frosting mixed together).

Slice of carrot cake on a wooden plate.

I was extremely happy with how well this cake came out. It was moist and flavorful. The cake has a slightly dense texture from the wheat flour, and it’s actually quite filling. I am considering making this again without the frosting to enjoy as a breakfast cake.

Lastly, I want to leave you with a few things. This is still a cake. I don’t want the word “healthy” to be misleading. It should be enjoyed in moderation just like any other cake.

Square slice of carrot cake topped with white frosting.

Healthier Carrot Cake (Naturally Sweetened + Whole Grain)

A healthier version of carrot cake - naturally sweetened with honey, applesauce, and pineapple, made with 100% whole grains, and topped with honey cream cheese frosting.
4.66 from 20 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 286kcal
Author: Allison - Celebrating Sweets

Ingredients

Carrot cake:

  • 1 ⅔ cup white whole wheat flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ cup coconut oil, melted and cooled slightly (measure when solid)
  • ⅔ cup honey
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups finely grated carrots
  • ⅓ cup chopped walnuts
  • ½ cup crushed pineapple, drained

Honey cream cheese frosting:

  • scant ½ cup chilled heavy cream
  • 4 ounces cream cheese, room temperature (I used organic)
  • 3-4 tablespoons honey
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons chopped walnuts, for topping (optional)

Instructions

Cake:

  • Preheat oven to 350°F. Line a 9x9 square pan with foil and grease the foil.
  • In a large bowl combine flour, baking soda, salt, and cinnamon.
  • In a separate bowl combine coconut oil, honey, applesauce, eggs, and vanilla extract. Whisk vigorously to combine. Add the wet ingredients to the dry ingredients and stir until the mixture is combined, being careful not to over mix. Add carrots, walnuts, and pineapple and stir until combined, again being careful not to over mix (that could lead to the cake being tough).
  • Pour the batter in the prepared pan. Bake for approximately 25-30 minutes, until the top springs back when you touch it, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool completely.

Frosting:

  • Using a hand mixer or stand mixer, beat heavy cream until soft peaks form. In a separate bowl, beat cream cheese, honey and vanilla extract until smooth and creamy. Add whipped cream to cream cheese and briefly beat on high until combined and slightly thickened (don't beat it too long or the cream could thicken too much). Spread over cooled cake. Sprinkle with chopped walnuts. I cover the cake and refrigerate it to allow the frosting to firm up.

Notes

I like to store this cake in the fridge since the frosting is quite soft. It is best served at room temperature but it can be served chilled as well.

Nutrition

Calories: 286kcal

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
Square slice of carrot cake.
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Comments

  1. Carrie Towne

    June 18, 2020 at 2:27 pm

    Can I substitute vegetable oil for coconut oil? Thx!
    Looks so yummy…can’t wait to try!

    Reply
    • Celebrating Sweets

      June 18, 2020 at 2:28 pm

      That should be fine. Enjoy!

      Reply
  2. Lola

    August 06, 2020 at 5:55 am

    Can I use almond flor? Thank you!

    Reply
    • Allison

      August 06, 2020 at 8:41 am

      Hi, Lola. I have only made the recipe as written. If you’re looking for a gluten free alternative I think a cup-for-cup gluten free flour blend would probably be your best bet. Enjoy!

      Reply
  3. Devya Kaur

    October 08, 2020 at 6:07 pm

    5 stars
    I substitute the oil for avocado oil. I also added 2 scoops of protein powder (I am a vegetarian), and it turned out amazing.
    This recipe is awesome. This is the best carrot cake I’ve eaten. I did not add the frosting. I also added 1 tbs of stevia for baking and everything was on point. Nice and moist, delicious! Thanks

    Reply
    • Devya+Kaur

      October 08, 2020 at 6:08 pm

      I also skipped the honey, FYI.

      Reply
    • Allison

      October 09, 2020 at 6:26 am

      I’m glad you enjoyed it!

      Reply
  4. Kaye

    November 30, 2020 at 4:00 pm

    Can we skip the honey and applesauce? What can be replacement that is not sweet?

    Reply
    • Allison

      December 01, 2020 at 8:27 am

      I would not recommend replacing those ingredients. This is a dessert, so it needs some sweetness.

      Reply
  5. Rose

    May 26, 2021 at 5:35 am

    I am baking this cake tomorrow and was wandering if I could use whole meal self raising flour as that’s all I have on hand

    Reply
    • Allison

      May 26, 2021 at 1:02 pm

      I’m not sure what “whole meal” flour is. I would assume that you could use self rising flour in place of the wheat flour and baking soda, but I can’t say for sure as I haven’t tried it.

      Reply
  6. amy fish

    May 29, 2021 at 8:02 am

    hi can this be made into cupcakes?

    Reply
    • Allison

      June 02, 2021 at 6:13 am

      Yes, that should work. Scoop the batter into greased or lined muffin cups and fill each about two-thirds full. I’m not sure on the bake time. Start checking them around 18 minutes, then every couple minutes until a toothpick inserted into the center comes out clean. Enjoy!

      Reply
  7. Akanke Rasheed

    July 26, 2021 at 7:30 am

    Hi, I don’t have any pineapple. What can I substitute it with? Can I use extra applesauce or banana?

    Reply
    • Allison

      August 01, 2021 at 9:27 am

      You can try replacing it with an equal amount of mashed banana.

      Reply
  8. Amber

    October 09, 2021 at 8:31 am

    We tested this! Very yummy! I’m making this again using non dairy ingredients for my daughter’s birthday party! Thank you for the recipe!

    Reply
    • Allison

      October 09, 2021 at 8:38 am

      You’re welcome!

      Reply
  9. VeLynn Tapia

    April 29, 2022 at 2:48 pm

    5 stars
    This is the absolute yummiest naturally sweetened carrot cake I’ve ever tried. Honestly, it’s probably my favorite recipe for carrot cake all around. The icing is amazing, too.

    Reply
    • Allison

      May 02, 2022 at 8:04 am

      Thanks for the kind review. I’m glad you enjoyed it!

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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