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Healthy Carrot Cake Recipe That's Moist and Gluten-Free

This Healthy Carrot Cake is moist, gluten-free, and made with wholesome ingredients like oat flour and Greek yogurt, perfect for guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups Grated Carrots about 2-3 medium-sized
  • 3 large Eggs or flax eggs as a substitute
  • 0.5 cup Maple Syrup honey can be substituted
  • 0.5 cup Melted Coconut Oil avocado oil serves as an alternative
  • 0.5 cup Plain Greek Yogurt do not substitute with applesauce
  • 1 tsp Vanilla Extract opt for pure extract
  • 2 cups Oat Flour can be homemade from rolled oats
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tsp Ginger
  • 0.5 tsp Nutmeg
  • 0.25 tsp Sea Salt
For the Frosting
  • 8 oz Neufchâtel Cheese can substitute with regular cream cheese
  • 0.25 cup Greek Yogurt
  • 0.25 cup Maple Syrup
  • pinch Sea Salt

Equipment

  • oven
  • mixing bowl
  • whisk
  • Baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan with coconut oil, lining the bottom with parchment paper.
  2. Grate 2-3 medium-sized fresh carrots until you have about 2 cups. In a large mixing bowl, combine grated carrots, 3 large eggs, ½ cup of maple syrup, ½ cup of melted coconut oil, ½ cup of Greek yogurt, and 1 tsp of vanilla extract. Whisk until smooth.
  3. In a separate bowl, mix together 2 cups of oat flour, 1 tsp of baking powder, ½ tsp of baking soda, 1 tbsp of cinnamon, 1 tsp of ginger, ½ tsp of nutmeg, and ¼ tsp of sea salt until evenly blended.
  4. Gently fold the dry ingredients into the wet mixture until just combined; some lumps are okay.
  5. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick comes out clean.
  6. Let the cake cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
  7. Prepare frosting by mixing 8 oz of Neufchâtel cheese, ¼ cup of Greek yogurt, ¼ cup of maple syrup, and a pinch of sea salt until smooth and creamy.
  8. Once the cake is completely cool, frost the top generously with the prepared frosting and serve.

Notes

Allow the cake to cool completely before frosting to avoid tearing.