Healthier Carrot Cake! Whole grain, dairy free and refined sugar free! Plus, gluten free, vegan and sugar free friendly! This cake is so easy to whip up and takes no time at all. See recipe notes below the recipe for gluten free, vegan and sugar free substitutions!
1 1/2 cups flour (I used whole wheat)
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg, allspice and ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup unsweetened yogurt
1/2 cup unsweetened milk
2 regular, flax or chia eggs
1/3 cup olive oil
2/3 cup honey or maple syrup
2 cups finely grated carrots (about 3 large carrots)
1 cup unsweetened yogurt
1/2 cup coconut butter, melted
2 TBS coconut flour (optional, to thicken the frosting)
1/4 cup honey or maple syrup
1 tsp vanilla extract
Preheat the oven to 350° and spray a 9×13 baking dish/cake pan with cooking spray.
While the oven is preheating, mix together all of your dry ingredients in a large bowl.
In a separate bowl, mix together your wet ingredients until well combined. You can either grate your carrots by hand or use a food processor like I did (this makes it super easy!).
Add your wet ingredients to your dry ingredients and whisk until well combined.
Once fully mixed, pour your carrot cake batter into your prepared baking dish and bake it in the oven for 25 minutes!
Remove the cake from the oven after baking and let it cool on the counter. Insert a toothpick in the middle to make sure it is cooked! If it comes out clean, it is fully cooked.
While your cake is cooling, whisk together your frosting ingredients in a separate dish. If you are using a thicker yogurt (like greek yogurt), you may not need the coconut flour. This is merely to thicken the frosting!
Once mixed together, place your frosting in the fridge until your cake is fully cooled.
Once fully cooled, frost your carrot cake with your frosting and enjoy!
Store in the fridge for 5 to 7 days.
Use sugar free maple syrup like Lakanto to keep the recipe sugar free.
Use 2 flax or chia eggs, maple syrup and plant based milk/yogurt to keep the recipe vegan!
Try using a 1-1- gluten free flour replacement to keep the recipe gluten free!
Feel free to mix together your own cream cheese or regular frosting instead! This frosting is simply optional.
If you make this cake, I would love to hear from you! Leave any comments or questions below!