The BEST healthy carrot cake recipe! Extremely moist, soft, and fluffy! Sweetened with coconut sugar and made with all whole wheat flour. An EASY recipe that everyone will love. Vegan & Gluten-free options included.

Prep Time:     20 minutes

Cook Time:   20 minutes

Total Time:   40 minutes

Yield:            Serves 16


  • 4 Eggs (See Notes For Flax Egg/Vegan Option)
  • ½ Cup Sweet Potato Puree (bake & use blender or baby food (w/no other ingredients)
  • 1 Cup + 1 Tbs Coconut Sugar
  • 1 tsp Vanilla Extract
  • 2 Tbs Refined Coconut Oil (can sub olive oil or avocado oil)
  • ¼ Cup + 1 Tbs Plant-based Milk (I use unsweetened almond milk) (See Notes if using flax eggs)
  • 2 tsp Cinnamon
  • ½ tsp Pink Himalayan Salt
  • ½ tsp Ginger
  • ½ tsp Nutmeg
  • 2 Cups White Whole Wheat Flour (or Whole Wheat Pastry Flour) (See Notes)
  • 3 Cups Shredded Carrots
  • 2 tsp Baking Soda


  • 1 block (8 oz) Cream Cheese (you can use low fat or vegan)
  • ½ cup powdered sugar (may add more to taste)
  • 1 Tbs plant-based milk (or milk of choice or water)


  • Preheat oven 350 F.
  • Place 2 round, 9-inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil (can use spray). (See Notes)
  • In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth.
  • Next, shift in spices, flour & baking soda. Add in salt. Mix gently until well incorporated
  • Lastly, fold in shredded carrots.
  • Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs.
  • Let cool completely and make the icing.



Combine softened cream cheese, powdered sugar, and plant-based milk (or water) in a medium bowl. Beat with a hand mixer or standing mixer until smooth. Frost cake, adding a layer of frosting in between cakes (flat sides together). Decorate with chopped walnut, pecans, or ground cinnamon.


  • To make this cake gluten-free: you can use 1-1 gluten-free flour.
  • Egg replacement: use 2 flax eggs and 1/2 cup more unsweetened almond milk (or milk of choice) to replace the 4 regular eggs. Make 2 flax eggs by combining 2 Tbs ground flax + 4 Tbs water. Let sit and thicken for at least 5 minutes. The cake is a little less fluffy, but it is so good and extremely moist!
  • Don’t have parchment paper: just really grease the pans well and be patient when getting the cake out after baking. Run a thin plastic spatula or knife around the edges of the cakes.
  • Pureed Sweet Potato: It’s what makes this carrot cake moist without having to add a ton of oil!
  • Eggs: this recipe uses 4 eggs for texture and fluffiness. See Notes if you’re interested in making this cake vegan.
  • Coconut Sugar: sweetens this cake perfectly while adding hints of nutty caramel undertones.
  • Vanilla: gives it that extra kick of flavor.
  • Refined Coconut Oil: only a couple tablespoons of coconut oil are needed for this recipe. It makes this healthy carrot cake lower in calories and fat than your typical cake (may substitute other oil).
  • Plant-based Milk: any milk works.
  • Spices: cinnamon, ginger, nutmeg, and pink Himalayan salt for the absolute perfect spice combination.
  • White Whole Wheat Flour: higher in fiber, protein, and nutrients than all-purpose flour (health benefits of whole wheat flour). For gluten-free option, see Notes.
  • Carrots: this recipe uses 3 cups of shredded carrots.



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