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Alright, peeps. We’ve hit carrot cake gold up in here.
Clean. Healthy. Carrot. Cake. Gold.
Yep, and it’s amaaaaazing.
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Now, to be honest, I’m not a huge cake person.
Sure, I’ll enjoy a cheesecake now and again, a birthday cake…maybe.
But I don’t tend to eat much cake.
Instead, I prefer sweet breads, pudding, these chocolate peanut butter cups, and little coconut bites for my sweets.
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Out of all the cakes, though, carrot cake is my fave.
There’s something about the earthy, naturally sweet flavors of the carrots mixed with the warm cinnamon, nutmeg, and cloves that I find really delicious and almost comforting. It’s like a combo of Winter flavors with Spring produce.
And, now that I think about it, it reminds me of being a kid again.
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Alas, being a kid and eating cake is A LOT different than being an adult and eating cake.
Cue the collective [adult] sigh.
As a kid, you don’t really care about calories or sugar or even gaining weight. You don’t look at cake as something evil or harmful.
As a kid, cake is cake, ya know?
As an adult, however, there’s a lot more baggage when we have cake. There’s the guilt, pleasure, flavors, textures, weight loss goals, macros, and all the in-between.
Yep, I think “baggage” pretty much sums this up nicely.
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That’s why I love love LOVE this healthy carrot cake recipe.
Now, you can enjoy the cake as if you were a kid, maintain your healthy lifestyle, and not feel guilty that you’re not making a good choice.
This carrot cake recipe includes no refined sugars, no refined flours, no processed ingredients. Just pure and whole goodness in carrot cake form.
This, my friends, is one good choice.
Healthy Carrot Cake Recipe
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- For The Carrot Cake:
- 1½ cups whole wheat pastry flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ⅛ tsp kosher salt
- ⅛ tsp. ground cloves
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 tsp. vanilla extract
- ⅔ cup pure maple syrup
- ½ cup plain greek yogurt
- ⅓ cup plain, unsweetened almond milk
- 2 cups carrots, grated (about 3 medium)
- ½ cup raisins
- For The Frosting:
- 1½ cups plain greek yogurt
- 2 tbsp. pure maple syrup
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with coconut oil.
- In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.
- In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.
- Add the wet to the dry and stir until just incorporated,
- Fold in the carrots and raisins.
- Bake for 20-25 minutes until toothpick comes out clean.
- Allow to cool completely to room temperature before frosting.
- To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
- Let the frosting set for 1-2 hours before slicing and serving.
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