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This easy and healthy carrot cake recipe is tender, perfectly spiced, and full of flavor! Made without oil or butter, this lightened-up carrot cake is perfect for Easter, spring gatherings, cozy fall desserts, or any time you want a wholesome sweet treat.
My favorite childhood dessert was my mom’s carrot cake, the star of every gathering and always requested by everyone. Inspired by her classic recipe, I created a lighter, healthier version that’s tender, moist, perfectly spiced, and full of flavor without the extra fat and sugar. For more delicious carrot cake flavor, try our carrot cake mug cake, carrot cake baked oats, carrot cake bliss balls, and carrot cake overnight oats next!
🔍 Quick Look: Healthy Carrot Cake
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 30 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~135 kcal per serving
- 👥 Servings: 9 servings
- 🥣 Key Ingredients: Flour, grated carrots, cinnamon, eggs, crushed pineapple, applesauce
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Lighter Option: It is lightened up and made with healthier ingredients.
- Made Without Oil or Butter: There is no oil or butter in this recipe.
- Topped with Cream Cheese Frosting: The cream cheese frosting is incredibly delicious.
- Easy to Make: This carrot cake is easy to make and turns out moist.
- Make a Loaf or Muffins: You can make a carrot cake loaf, muffins, or cupcakes with this recipe. Try our healthy banana carrot muffins next!
“This recipe was so yummy! I made it for Easter brunch last year. I am making it again this year because I loved it so much.”
– sheila
Key Ingredients
- Flour: Use all-purpose flour in this recipe.
- Sugar: Sweeten this carrot cake with sugar or a 1:1 sugar-free sweetener.
- Cinnamon: Ground cinnamon adds flavor to this carrot cake.
- Carrots: Buy whole carrots and grate them yourself for this recipe.
- Eggs: Use two eggs in this recipe.
- Crushed Pineapple: Use crushed pineapple in its own juice. Drain the juice from the pineapple.
- Applesauce: Use unsweetened applesauce in this recipe. The applesauce lightens up this recipe instead of using oil or butter.
- Cream Cheese: Use light or fat-free cream cheese for the base of the cream cheese frosting. Try our pumpkin cookies with cream cheese frosting next!
Find the full measurements in the recipe card below.
Substitutions & Variations
- Sweetener Options: You can use sugar or a 1:1 sugar-free sweetener in this recipe. For the cream cheese frosting, use powdered sugar or a 1:1 sugar-free powdered sugar alternative.
- Cream Cheese to Use: You can make the cream cheese frosting with full-fat cream cheese, or for a lighter option, use fat-free or light cream cheese.
- Add Nuts: You can add chopped walnuts, pecans, or almonds over top of the frosted carrot cake or fold some into the batter.
- Raisins: You can mix some raisins into the batter or sprinkle them on top once frosted.
- Make a Loaf or Cupcakes: You can make a carrot cake loaf in a 9×5 loaf pan with this recipe. Or, you can pour the batter into a muffin pan or cupcake liners to make muffins or cupcakes.
How To Make Healthy Carrot Cake
- Grate the carrots, don’t use pre-shredded carrots.
- Combine all of the dry ingredients in a bowl. Add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt to a bowl. Then, mix until thoroughly combined.
- In another bowl, combine all the wet ingredients. Add the freshly-grated carrots, whisked eggs, drained crushed pineapple, unsweetened applesauce, and vanilla extract to the bowl. After that, thoroughly mix all the wet ingredients.
- Add the dry ingredients to the wet ingredients a little bit at a time. Thoroughly mix until all of the dry and wet ingredients are combined.
- Lightly spray your muffin pan or loaf pan with oil. Then, pour the carrot cake batter into the muffin pan or loaf pan. If you are making carrot cake muffins with this recipe a 1/4 measuring cup is helpful to evenly distribute the carrot cake batter in the muffin pan. Or, make a carrot cake loaf in a 9×5 loaf pan. Next, bake the carrot cake and let it cool before frosting it.
- To make the delicious cream cheese frosting, mix the light or fat-free cream cheese, vanilla extract, powdered sugar, and lemon zest until smooth. After that, spread the frosting on top of the carrot cake or use a piping bag.
Expert Tips
- Shred the Carrots Yourself: Make sure not to buy pre-shredded carrots. It is very important to buy whole carrots and grate them yourself because the consistency of freshly grated carrots is finer and cooks better in the muffin.
- Drain the Pineapple: Use crushed pineapple in its own juices and make sure to drain the juice before adding the crushed pineapple to the bowl with the wet ingredients.
- Cool Before Frosting: Let the carrot cake completely cool before frosting it.
- Check if Done: To check if your carrot cake is done and cooked, insert a toothpick into the center. It is done when the toothpick comes out clean.
- How to Shred Carrots: A food processor works well to shred carrots quickly and without a mess. Or, the large side of a box grater works perfectly to grate the carrots for this recipe if you don’t have a food processor.
Serving Suggestions
This healthy carrot cake is delicious on its own, and it also pairs beautifully with other dishes. Serve it at Easter alongside our cottage cheese quiche, carrot raisin salad, cottage cheese egg salad, and honey and orange-glazed ham for a memorable spread. It’s also perfect for spring brunches, cozy fall gatherings, or as a sweet treat any time of year.
Healthy Carrot Cake FAQs
Is Carrot Cake Healthy?
This carrot cake is a healthier alternative. There is no butter or oil in this recipe. Instead, we used unsweetened applesauce. Also, you can make the cream cheese frosting lighter by using light or fat-free cream cheese.
How Long Does Carrot Cake Last?
This carrot cake will last for 2-3 days when stored in an airtight container in the fridge. Bring it to room temperature before enjoying again.
More Carrot Recipes to Try!
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Easy and Healthy Carrot Cake
Ingredients
For the Carrot Cake
- 1 ½ cups all-purpose flour
- 1/2 cup sugar or monk fruit
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 ½ cups grated carrots
- 2 eggs
- 4 ounces crushed pineapple in its own juice
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces fat-free or light cream cheese
- 1/8 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar or powdered monk fruit
Instructions
- Grate the carrots yourself for this recipe, don’t use pre-shredded carrots, as the texture won’t be the same. First, peel the carrots and then use the large side of a box grater to grate them.
- Add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt to a bowl. Thoroughly combine the dry ingredients in the bowl.
- To another bowl, add the grated carrots, eggs, drained crushed pineapple (don’t add the juice), unsweetened applesauce, and vanilla extract. Thoroughly mix all of the wet ingredients.
- Add the dry ingredients to the bowl with the wet ingredients a little at a time. Mix until all of the dry and wet ingredients are combined.
- Lightly spray your baking pan with oil so the carrot cake doesn’t stick. We like to make carrot cake muffins and use a 1/4 measuring cup to pour the carrot cake batter into the muffin pan. Bake the carrot cake muffins at 350°F for 30-35 minutes. Let them cool before frosting them. Or, make a carrot cake loaf in a 9×5 loaf pan and bake at 350°F for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- For the cream cheese frosting, add the light or fat-free cream cheese to a bowl. Then, add the lemon zest, vanilla, and powdered sugar. Mix the ingredients until they are thoroughly combined and the frosting is smooth. Spread the frosting on top of the carrot cake or use a piping bag. Enjoy!
Video
Notes
- Cream Cheese Frosting: You can use either fat-free or light cream cheese in this recipe.
- Grate Carrots: Freshly grate carrots for this carrot cake. A food processor works well to shred carrots quickly and without a mess. Or, you can use a box grater.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a lovely healthy recipe very moist and delicious. Thank you
Does it freeze well
Joanne
Hi Joanne, this carrot cake freeze well in a freezer-safe container for about 1-2 months. For the best texture and flavor, we recommend preparing the frosting just before serving rather than freezing it with the cake. This way, the frosting stays fresh and creamy, and your carrot cake tastes its absolute best.
This is the best carrot cake!! It was so moist and delicious! I love how easy it was to make and that’s there’s no oil or butter. AMAZING recipe! This recipe is going to become a repeat!
I’m so happy you loved this healthy carrot cake! I’m glad you found it easy to make and enjoyed how moist and delicious it turned out without any oil or butter. Thank you so much for the kind words!
Was looking for a recipe to get more vegetables into my Granddaughter’s diet. This should fit the bill perfectly!
Hi Gina, that’s so wonderful to hear! I hope your granddaughter loves the carrot cake, what a delicious way to sneak in some extra veggies!
I tried this recipe for Easter. It was delicious. I made it in the loaf pan form rather than cupcakes. It was so very moist. I made the frosting as well but the cake was so good it didn’t even need it. So we didn’t frost it. If we wanted a piece with frosting we would just put some frosting on the plate. I recommend this. I also had a small amount of dried cranberries left over so I put them in the cake. It was fabulous. My only comment is it didn’t take as long to bake in the loaf pan as the recipe suggested so check it earlier
Hi Tami, thank you so much for trying the recipe and for your lovely feedback! I’m so happy to hear the carrot cake turned out moist and delicious, even without the frosting. I love your idea of adding dried cranberries! Thank you for the helpful tip about the baking time in a loaf pan, that’s really useful for others who might try it that way. I’m so glad you enjoyed this carrot cake!
YUM YUM Delicious little muffins. Just the right size for that sweet tooth.
Hi Mary, we’re so happy to hear you enjoyed the carrot cake! I’m so glad the muffin-sized portions were perfect for that sweet tooth. Thanks so much for your comment!
This recipe was so yummy! I made it for Easter brunch last year. I am making it again this year because I loved it so much. Carrot cake is one of my favorite desserts. I thought I would never be able to eat it again being on Weight Watchers for five years now at lifetime. Thank God for this recipe. I can now enjoy one of my favorites. It’s scrumptious and low in calories. What more can I ask for. Now I can have my cake and eat it too. Lol
Hi Sheila, thank you so much for the sweet message and huge congratulations on reaching Lifetime with Weight Watchers! That’s such an incredible achievement, and we’re so honored this carrot cake recipe could be part of your journey. It’s truly heartwarming to hear that you can still enjoy one of your favorite desserts. We’re so happy it made a special appearance at your Easter brunch last year, and that it will be back this year! Here’s to enjoying the foods you love and feeling amazing while doing it! 🙂
Easy and healthy way to satisfy my sweet tooth!
Hi Susan, I’m so happy to hear you enjoyed this carrot cake! It’s the perfect way to satisfy that sweet tooth while keeping things healthier, that’s such a win! Thanks so much for trying it and sharing your thoughts, it means a lot!
Why would you use ounces as a unit of measurement and then use cups for all the other ingredients?
Hi, thanks for your question! That’s a great observation. The reason we used ounces for the canned crushed pineapple and cream cheese while everything else is measured in cups is simply because that’s how they’re listed on the packaging. The pineapple comes in a can labeled with ounces, and the same goes for the cream cheese package. We used half of the can of pineapple, which is about 1/2 cup of drained crushed pineapple. Also, we used the entire 8 ounce block of cream cheese for the frosting, so there was no need to measure it in cups. I hope this helps clarify and that you enjoy the carrot cake!
Can you help me with the Carrot Cake. I have tried it twice . One time in metal tins the other in silicon. Can you advise me on how to make it more moist?
I did follow the recipe including grating carrots.
Hello Joy, thanks for reaching out! We’ve never had this problem as the carrots, pineapple, and applesauce help keep it moist. There are a few factors that may be affecting how moist the carrot cake is. I would consider making sure your oven is calibrated to the right temperature. Also, making sure not to over-mix the carrot cake batter will help. In addition, make sure to add the drained crushed pineapple and applesauce, as both of those ingredients help make it moist. Lastly, reducing the cooking time slightly may help so it doesn’t over-cook. I hope this helps, I’m sorry that it’s not as moist as you would like.
Thank you. I will try again !
The muffins came out perfectly using the self-rising flour. They look just as good as a bakery carrot cake muffin. I decorated them with your Delicious cream cheese frosting and chopped walnuts. I can’t wait to dig into them tomorrow for Easter. I love your recipes and videos. Keep them coming.
Hi Michele, thank you so much for the feedback, that will definitely help other people! I am so happy they worked out with self-rising flour! I hope you have a wonderful Easter, thank you so much for your support!
Can I use self rising flour and omit the baking powder and baking soda or still add it?
Hello, we have not tested this out. However, since self-rising flour already contains baking powder and salt, you do not need to add any more of those. I would recommend still adding the 1/2 teaspoon of baking soda, though. If your 1 ½ cups of self-rising flour contains more than 1 teaspoon of baking powder, it will not be an exact match to our recipe. If there is more baking powder added as a result of using self-rising flour, it may not rise properly. If possible, flour along with baking powder and baking soda will be best so you can control the amounts. If you do give it a try with self-rising flour please let me know what happens.
Could I do this with gluten free flour?
We have not tested this recipe with gluten-free flour, but you could try using gluten-free all-purpose flour in place of the all-purpose flour. However, since there is no gluten, the texture may be different and the batter may not bind together as well. Also, you may need to add more liquid if the consistency of the batter is dry. In that case, you may need to add more unsweetened applesauce. I hope you have a wonderful Easter!
One way that ‘might’ help readers to know not to use “store bought shredded carrots” is to describe them as “grated” carrots in your ingredients list since stores usually refer to them as “shredded.
Hi Diana, thank you for leaving a comment. I will change it to grated carrots to make it more clear, thank you for the suggestion! 🙂
Where is a list of ingredient amounts. Can’t see it.
Hi Laura, the list of ingredients along with the amounts are on the recipe card. Also, we have a step-by-step recipe tutorial on our YouTube channel that is included in the recipe card. The recipe card with the ingredient amounts is printable as well. Hopefully this helps, let me know if you need anything else!
Hi! I follow you on WW. I see this makes 9 servings. I would like to make this as a 2 layer, 8” or 9” cake for Easter. Do I follow the recipe as is or do I need to double it? I’m not a “baker” so not sure how big your 9 servings would be. Thank you!!
Hi Kara, Thank you for the support! We are so glad you are here! I would definitely double the recipe in order to make two layers. Also, depending on the thickness of each layer be mindful of the cooking time. I would do the toothpick test for around 25 min and go from there to make sure it does not burn. Also, consider doubling the frosting since you will have a larger cake to cover and you may want to add some frosting between the layers. If you need anything else please let me know. I hope you enjoy it!
Thank you so much for your help!!