It’s officially Spring and I have the perfect recipe for you: the best healthier carrot cake with maple vanilla bean cream cheese frosting. This carrot cake is moist and dense, filled with warm spices and fresh carrots, and covered in a luscious, flavorful cream cheese frosting. This will be a star at any Spring get together!
The Best Healthier Carrot Cake
Carrot cake is one of my family’s favorite cake flavors and a must this time of year. It’s a fav for good reason!
It’s a moist, spiced cake, filled with fresh shredded carrots. The warm spices, like cinnamon, ginger, nutmeg, and clove, perfectly complement the earthy, sweet carrots. The cake is then covered in a luscious, rich cream cheese frosting. It’s a magical bite!
The name, carrot cake, suggests this cake may be healthy. It contains veggies after all! But traditionally, this cake is full of sugar and heavy ingredients, making the nutrition from the carrots obsolete. I lightened this cake up without sacrificing it’s delicious, bold flavors, by using better for you ingredients. Plus, my favorite plant-based sweetener that’s my new obsession! It makes this carrot cake more true to it’s name!
Ingredients in the Cake
This healthier carrot cake is made with wholesome, real ingredients, like:
- whole wheat pastry and oat flours, this is my fav alternative flour blend. It creates a light, tender crumb, similar to white flour, but is packed with fiber and nutrients, unlike white flour.
- warm spices, spices like, cinnamon, ginger, nutmeg, allspice, and clove, pair well with earthy, sweet carrots and give this cake a unique, bold personality.
- Whole Earth Sweetener allulose baking blend (white and brown), the magic ingredients in this cake! It’s a zero calorie plant-based sweetener that provides the perfect balance of sweetness while still baking just like regular sugar. Check out below to learn more about this wonder ingredient!
- eggs, help provide structure and moisture to the cake.
- coconut oil, a healthy, nutrient rich fat that makes the cake extra moist and delicious.
- Greek yogurt,a protein-rich fat that also add moisture and lusciousness to the cake.
- almond milk, helps provide a nice consistency to the cake batter – the nutty flavor also pairs well with the other flavors of the cake.
- fresh shredded carrots, carrots are a must for carrot cake. They add moisture and a slightly earthy, sweet flavor, which pairs nicely with the warm spices. I highly recommend fresh shredded carrots (not the pre-shredded from the bag) as they blend better into the cake and have a stronger, more natural taste.
- orange zest, adds an unexpected pop of fresh citrus goodness that cuts through the richness of the cake creating a harmonious, balanced bite!
Instructions
This is a straightforward cake batter recipe.
First, I recommend bringing all of your cold ingredients to room temperature – this allows for a more smooth, cohesive batter. Also, pre-heat your oven to 350°. Finally, spray and line with parchment paper 2 8 in or 9 in cake pans.
For the batter, first whisk together all of the dry ingredients in a medium sized bowl.
Next, combine the melted coconut oil and allulose baking blend (white and brown) in a large bowl and whisk vigorously until the allulose is dissolved, about 2-3 minutes. Add the eggs and greek yogurt and mix until it’s smooth. Finally, whisk in the vanilla and almond milk until smooth.
Fold the dry ingredients into the wet ingredients just until they’re combined. Be careful not to overmix as it can lead to a tough cake. Finally, add in the shredded carrots and orange zest and gently mix until they are evenly distributed into the batter.
Distribute the batter between the prepared cake pans. If using 8 in cake pans, bake for 30-35 minutes or until a toothpick comes out clean. If using 9 in cake pans, bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool for 15-20 minutes then remove from pan. Allow to cool completely before frosting.
How to Frost the Cake
Make the Maple Vanilla Bean Cream Cheese Frosting
A classic carrot cake is frosted in a creamy, luscious cream cheese frosting. I made this already decadent frosting even tastier by adding vanilla bean and a touch of maple extract. The maple and vanilla pair perfectly with the warm spices making this cake truly unforgettable!
Making the frosting is easy! First, and very importantly, make sure all of your main ingredients are at room temperature (cream cheese and butter or plant based butter). If not, then the frosting could turn out lumpy.
In a stand mixer (or using a large bowl and hand mixer), beat together the butter and cream cheese using the paddle attachment until pale in color and fluffy, about 2-4 minutes.
Next, beat in the vanilla bean paste and maple extract until combined.
Finally, add in the shifted powdered sugar, about a cup at a time, and slowly mix until it is incorporated with the butter cream cheese mixture. Once all of the powdered sugar is added, raise the speed to medium high and beat until the frosting is light and fluffy, about 3-5 minutes.
The frosting should be relatively thick (i.e. it should coat the paddle attachment and stay on it if you turn it over). If the frosting is a bit soft, place it in the fridge for 10-15 minuets before using.
How to frost the cake.
Disclaimer: I am not a professional cake maker. Heck, I don’t even make cakes very often! So this advice is coming from an amateur cake decorator. But I learned it from a friend who is an amazing baker and these tried and true methods work like a charm to help anyone create a beautifully frosted cake!
First, I recommend placing the cakes in the freezer for at least 30 minutes (you can even tightly wrap them in plastic wrap and freeze them overnight before frosting). The frozen cakes provide a more sturdy base for frosting.
Next, add the frosting to a piping bag with a regular circular piping tip (or just the bottom cut off and no tip). Place a small dollop of frosting on your cake stand or cake plate. Place the first cake on top, bottom, flatter part upright. Pipe a ring about the edge of the cake. Continue piping frosting in a circular motion till the whole cake has a swirl of frosting on it. Use an offset spatula to smooth the frosting evenly over the first layer. Add the second layer, flat side up, and repeat the last step.
Pipe frosting all around the side of the cake and use the offset spatula to smooth out the buttercream. Make sure the entire cake is frosted. It’s ok, if some parts of the cake show through. This is called your crumb coat, which will lock in the crumbs so you second layer of frosting is smooth and beautiful. Place the cake in the freezer for about 30 minutes.
Remove the cake from the freezer and again pipe buttercream all around the tops and side of the cake. Use an offset spatula to evenly smooth out the frosted. I kept my cake more rustic looking, so just used the offset spatula to create a swirl effect (rustic is more my style when it comes to cakes since I am not great at frosting them!). You could also use a bench scraper if you want a more smooth, even look.
More about Whole Earth Sweetener’s Allulose Baking Blend
This carrot cake is made with my favorite plant-based sweetener from Whole Earth Sweetener Co. – their amazing allulose baking blend. I adore Whole Earth Sweetener Co. as they create delicious, plant-based sweeteners while using natural ingredients that meet their specific natural standard.
Their allulose baking blend is a plant-based zero calorie sweetener that bakes and browns like sugar, plus has a sugar-like texture, keto friendly, zero net carbs, and measure like sugar. It’s a game change in the healthy baking game and makes this carrot cake perfectly sweet without any actual sugar in the batter!
You can seamlessly swap Whole Earth’s allulose baking blend with regular sugar, 1:1, in all your fav baked goods. It truly is a fav of mine and I highly recommend it!
Add-Ins
My hubby is a purist when it comes to carrot cake – so he does not like any extras other than the carrots. But if you are feeling a little fancier, than you could add one or more of the following:
- raisins or dried cranberries, adds a fruity pop of sweetness that plays nice with the carrots. About 3/4-1 cup would do!
- shredded coconut, would pair wonderfully with the coconut oil in the cake and add more tropical vibes. About 3/4-1 cup should do!
- chopped nuts, like walnuts or pecan, for crunch and nutty goodness. Again, about 3/4-1 cup is a great amount!
Add ins or no, this cake is packed with flavor and will be delicious!
enjoy!
This best healthier carrot cake taste amazing but is made with wholesome ingredients and my favorite plant-based sweetener from Whole Earth Sweetener – their amazing granulated allulose baking blend. The allulose baking blend is a plant-based zero calorie sweetener that bakes and brown like sugar, plus has a sugar-like texture, keto friendly, zero net carbs, and measure like sugar. It’s a game change in the healthy baking game and makes this carrot cake perfectly sweet without any actual sugar in the batter!
This carrot cake is moist and dense, filled with warm spices and carrots and covered in a luscious cream cheese frosting. This will be a star at any Easter or spring get togethers!
If you make my best healthier carrot cake, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
The Best Healthier Carrot Cake
The best healthier carrot cake is moist and dense, filled with warm spices and carrots and covered, in a luscious maple vanilla bean cream cheese frosting.
Ingredients
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon allspice
- 1/4 teaspoon nutmeg I used freshly grated
- 1/4 tsp cloves
- 3/4 tsp salt
- 1 cup melted and slightly cooled coconut oil
- 1 cup Whole Earth Sweetener Co granulated allulose baking blend
- 2/3 cup Whole Earth Sweetener Co allulose brown baking blend
- ½ cup Greek full fat yogurt room temperature
- ½ cup almond milk room temperature
- 1 teaspoon vanilla or vanilla bean paste
- 4 large eggs room temperature
- 2 1/4 cups grated carrots from 2-3 large carrots
- 1 heaping tablespoon orange zest optional but preferred
Vanilla Bean Maple Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1 stick 1/2 cup unsalted butter room temperature
- 2 teaspoons vanilla bean pasta
- Drop or 2 maple extract optional
- 3 ½ cups shifted powdered sugar
Instructions
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Pre-heat your oven to 350°. Spray and line with parchment paper 2 8 in or 9 in round cake pans.
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First whisk together the flours, spices, salt, and baking soda and powder in a medium sized bowl.
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Next, combine the melted coconut oil and allulose baking blend (white and brown) in a large bowl and whisk vigorously until the allulose is dissolved, about 2-3 minutes. Add the eggs, greek yogurt, and vanilla and mix until it’s smooth. Finally, whisk in the vanilla and almond milk until smooth.
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Fold the dry ingredients into the wet ingredients just until they’re combined. Be careful not to overmix as it can lead to a tough cake. Finally, add in the shredded carrots and orange zest and gently mix until they are evenly distributed into the batter.
-
Distribute the batter between the prepared cake pans. If using 8 in cake pans, bake for 30-35 minutes or until a toothpick comes out clean. If using 9 in cake pans, bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool for 15-20 minutes then remove from pan. Allow to cool completely before frosting.
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For the frosting, in a stand mixer (or using a large bowl and hand mixer), beat together the butter and cream cheese using the paddle attachment until pale in color and fluffy, about 2-4 minutes.
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Next, beat in the vanilla bean paste and maple extract until combined.
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Finally, add in the shifted powdered sugar, about a cup at a time, and slowly mix until it is incorporated with the butter cream cheese mixture. Once all of the powdered sugar is added, raise the speed to medium high and beat until the frosting is light and fluffy, about 3-5 minutes.
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The frosting should be relatively thick (i.e. it should coat the paddle attachment and stay on it if you turn it over). If the frosting is a bit soft, place it in the fridge for 10-15 minuets before using.
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Frost the cooled cake, using my detailed instructions above. Decorate with carrot ribbons.
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Serve and enjoy!
Recipe Notes
*Can double frosting if want more.
**Best served immediately. Store extras in an airtight container in fridge for up to a week. Allow to come to room temperature before enjoying.
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