Introduction

This healthy carrot cake is a delightful treat that balances wholesome ingredients with rich flavor. Made with oat flour and naturally sweetened with maple syrup, it’s perfect for those seeking a nutritious dessert without sacrificing taste.

A single square piece of carrot cake sits on a clean white plate with a silver fork resting beside it. The cake has one thick layer with a moist, speckled brown texture showing small orange carrot bits. On top is a smooth layer of white cream frosting, sprinkled with small pieces of chopped nuts, including a larger nut piece at the center. Around the cake and on the plate are scattered crumbs and nut bits. In the background, slightly out of focus, there is a clear glass jar filled with cinnamon sticks on a white marbled surface, and another piece of cake with white frosting on a white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups grated carrots (about 2-3 large carrots, do not pack)
3 large eggs
½ cup maple syrup
½ cup coconut oil (melted)
½ cup plain Greek yogurt (any %)
1 teaspoon vanilla extract
2 cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon sea salt
8 oz. Neufchatel cheese (softened)
¼ cup Greek yogurt
¼ cup maple syrup
Pinch sea salt

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease the sides and bottom of an 8×8-inch baking pan with coconut oil or cooking spray. Line the bottom with parchment paper to ensure easy removal. Set aside.
Step 2: Grate 2-3 large carrots to measure 2 cups loosely packed. Place the grated carrots into a large mixing bowl.
Step 3: Add the eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract to the bowl with the carrots. Use a handheld mixer to combine everything until well incorporated.
Step 4: In a separate bowl, whisk together oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt until evenly mixed with no lumps.
Step 5: Pour the dry ingredients into the wet mixture. Mix gently with a handheld mixer until all ingredients are combined and the batter is smooth, avoiding overmixing.
Step 6: Transfer the batter into the prepared pan, scraping down the sides with a rubber spatula. Bake for 20-25 minutes, or until the cake has risen and a toothpick inserted in the center comes out clean.
Step 7: Remove the cake from the oven and let it cool in the pan for about 30 minutes.
Step 8: While the cake cools, prepare the frosting by beating together softened Neufchatel cheese, ¼ cup Greek yogurt, ¼ cup maple syrup, and a pinch of salt until smooth and creamy. Keep at room temperature until ready to use.
Step 9: Once cooled, frost the cake evenly with the prepared frosting. Serve immediately or refrigerate until ready to serve.

Tips & Variations

For a nutty texture, add ½ cup chopped walnuts or pecans to the batter before baking.
Use different natural sweeteners like honey or agave syrup if you prefer.
Gluten-free oat flour works well to keep this cake suitable for gluten sensitivities.
To make frosting dairy-free, substitute Neufchatel cheese and Greek yogurt with vegan cream cheese and coconut yogurt.

Storage

Store leftover carrot cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and serve chilled or bring to room temperature before enjoying.

How to Serve

A square cake is cut into 12 equal pieces and placed on brown parchment paper on a white marbled surface. The cake has two layers: a thick, golden-brown base with visible bits of nuts, and a smooth white creamy frosting layer on top sprinkled with small pieces of nuts. One piece is missing from the bottom right corner, and another piece is on a white plate above the cake with a silver fork resting on the plate, holding a bite-sized piece of cake. To the left of the plate is a clear glass container filled with tightly rolled cinnamon sticks. Near the bottom right of the parchment paper is a vintage silver cake server with a cut-out pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with all-purpose flour, but the texture and flavor will be slightly different. Oat flour adds a subtle nuttiness and keeps the cake moist.

Is it necessary to use Neufchatel cheese for the frosting?

Neufchatel cheese is a lighter alternative to cream cheese with less fat, but regular cream cheese works well too. For a dairy-free option, try vegan cream cheese substitutes.