This recipe is for a delicious carrot cake that’s healthier than usual but still tastes great. We made it with applesauce, dairy-free milk, and a little brown sugar to make it lighter. It also has a yummy cinnamon topping. You can enjoy this cake without feeling guilty about your health. It’s easy to make and you’ll love how it tastes!
What’s in this healthy carrot cake?
This recipe calls for a handful of essential ingredients that you probably already have in your pantry, making it an ideal choice for a quick and easy baking session. The addition of a delectable cinnamon brown sugar streusel takes this bread to the next level, making it a truly special treat. To whip up a batch of this mouthwatering healthy carrot cake, gather the following ingredients:
Oat Flour: I prefer to make my own, but you can also buy it. Make sure it’s ground super fine with a food processor. Oat flour is a great source of fiber. Whole wheat flour or spelt flour will also work well.
Applesauce: instead of using lots of oil, I replaced most of it with applesauce to keep this cake moist. Plus it adds delicious flavor.
Milk: because this recipe calls for oat flour, you’ll need to add additional moisture to replace the lack of fat. Almond milk or oat milk is a great dairy free option and it adds amazing flavor to the cake.
Olive oil: a little olive oil gives the cake the perfect amount of moisture. Of course, you’re welcome to use melted butter, melted coconut oil, walnut oil, hazelnut oil, etc. However, I LOVE the flavor virgin olive oil gives the cake.
Eggs: This recipe calls for 2 medium eggs to add into the wet mixture.
Brown sugar: I like to use regular brown sugar in this recipe for that delicious hint of molasses flavor, but you’re welcome to use coconut sugar as well.
Freshly Shredded Carrots: the carrots also give the bread additional sweetness and moisture. They truly make this cake special and I absolutely love them when they are combined with the cinnamon flavor. Do not use packaged pre-shredded carrots because they are hard and dry.
Add-ins: I added chopped pecans to this bread but there are plenty of options you could try such as walnuts, shredded coconut, raisins, or even pineapple. Go crazy! That’s usually what I do.
Baking staples: all good carrot cakes have vanilla extract, cinnamon, a pinch of nutmeg and salt.
Baking powder & baking soda: to ensure these bake up properly.
Find the printable recipe with measurements below.
What makes this carrot cake healthier?
Looking for a healthier version of carrot cake that still tastes amazing? Look no further! This recipe is the perfect balance of indulgence and wholesomeness. Here’s what makes it so great:
Naturally sweetened with applesauce, carrots, and a touch of brown sugar.
In addition to being sweet, this bread is also packed with whole grains from oat flour, which provides fiber to keep you feeling full and satisfied.
But that’s not all – the carrots in this recipe also provide a healthy dose of vitamins A, B, K, potassium, and calcium.
To keep things lower in fat, I’ve replaced some of the oil with applesauce. And for a delicious crunch and healthy fats, pecans are added in.
Give this recipe a try for Easter or any time you want a tasty and nutritious snack. Trust me, you won’t regret it!
How to make healthy carrot cake
To get started, preheat your oven to 355F/180C (top and bottom heat). Grease and line 8 1/2″ x 4 1/2″ loaf pan.
Make the streusel: Combine oat flour, brown sugar, cinnamon, and salt together in a medium bowl. Cut in the cold butter with a fork. Mix until the streusel resembles coarse crumbs. Set aside.
Whisk the wet ingredients that includes the the eggs, applesauce, olive oil, milk, brown sugar, vanilla extract and salt.
Stir in the dry ingredients. Whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, and add to the wet ingredients, and combine into a batter. Fold in the carrots, cranberries and chopped pecans
Transfer into the prepared pan. Level the top. Sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf.
Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
Let the cake cool. Leave it on a wire rack for about 45 minutes until it’s fully cooled.
Tips for making this healthy carrot cake
Follow the recipe. The best way to ensure the success of this easy carrot cake is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
Do not overmix the batter. If you overmix batter you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
Line your loaf pan. I recommend lining your loaf pan with a parchment paper greasing it with vegetable oil, so that your cake comes out easily.
How to store healthy carrot cake
At room temp: this cake can be left wrapped at room temp for 2 days, and you can absolutely make it a day or two ahead of time.
In the fridge: after 2-3 days at room temp I’d recommend storing the cake sealed in the fridge for up to 1 week.
In the freezer: yes, you can freeze this carrot cake! Let it cool completely and either cut it into slices before place it in an airtight container in the fridge, or freeze the whole thing for up to 3 months. To thaw the whole loaf simply let the carrot cake thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
More healthy recipe
This healthy oatmeal cookie recipe is a classic. But if you’re craving something a bit more nutty or even more chocolatey, you’ll love these recipes:
Chocolate chip oatmeal cookies
Healthy carrot cake recipe video
Want to see how easy this carrot cake comes together? Watch the video below!
Give it a try and let me know how you like them in a comment below!
Healthy Carrot Cake
Ingredients
- 1+1/2 cups oat flour (190 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp sea salt
- 2 eggs
- 1/3 cup applesauce (80 g)
- 1/3 cup milk (100 g)
- 1 tsp vanilla
- 1/3 cup brown sugar (60 g)
- 1/4 cup olive oil (60 g)
- 1+1/4 cups grated carrots (200 g)
- 1/2 cup cranberries and chopped pecans
Streusel:
- 1/3 cup oat flour (50 g)
- 2 tbsp brown sugar (30 g)
- 1 tbsp butter (20 g)
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350F (180 C). Grease and line a loaf pan.
- Make the streusel: Combine oat flour, brown sugar, cinnamon, and salt together in a medium bowl. Cut in the cold butter with a fork. Mix until the streusel resembles coarse crumbs. Set aside.
- Make the cake batter: In a large bowl, whisk together eggs, applesauce, oat milk, vanilla, oil, sugar and salt.
- Add oat flour, baking powder, baking soda, cinnamon, nutmeg. Mix the mixture until combined.
- Fold in the carrots, cranberries and chopped pecans.
- Transfer into the prepared pan. Level the top.
- Sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf.
- Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
Notes
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