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Healthy carrot cake decorated with cream cheese frosting, surrounded by fresh carrots and coconut flakes.
Alyssa

healthy carrot cake

The BEST moist healthy carrot cake made with almond and coconut flour, naturally sweetened with pure maple syrup, and topped with a delicious cream cheese frosting that's easily dairy free.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 people
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups Almond Flour packed super fine blanched (Bob's Red Mill)
  • ½ cup Coconut Flour do not pack
  • ½ cup Unsweetened Shredded Coconut (Bob's Red Mill)
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • 4 pieces Large Eggs at room temperature
  • ¾ cup Pure Maple Syrup
  • ⅓ cup Tahini or sub almond butter
  • ¼ cup Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Melted Coconut Oil melted and cooled
  • 3 cups Shredded Carrots (medium grate)
  • ½ cup Raisins optional mix-in
  • ½ cup Chopped Pecans or Walnuts optional mix-in
  • ½ cup Salted Butter at room temperature (or sub vegan buttery stick)
  • 8 ounces Cream Cheese at room temperature (or sub dairy free cream cheese)
  • 3 cups Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 1 tablespoon Almond Milk any milk will work
  • Pecans and Shredded Coconut for decoration

Method
 

  1. Preheat oven to 350°F. Line three 6-inch or two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk the almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, and salt together. Set aside.
  3. In another large bowl, whisk together the eggs, maple syrup, tahini, almond milk, and vanilla extract until smooth.
  4. Slowly whisk in melted coconut oil, then stir in the shredded carrots.
  5. Add dry ingredients to wet ingredients and mix until well combined. Stir in raisins and nuts if using.
  6. Divide batter between pans and bake for 22-32 minutes for 8-inch pans and 30-40 minutes for 6-inch pans until a tester comes out clean.
  7. Allow cake to cool completely before frosting.
  8. For the frosting, whip softened butter and cream cheese until light and fluffy. Add powdered sugar, vanilla extract, and milk, beating until well combined.
  9. Frost cake with layers and top with remaining frosting. Decorate with pecans and shredded coconut.
  10. Refrigerate the cake to keep it fresh for 5-7 days.

Notes

The cake can be made a day ahead for convenience.