Looking for a healthy carrot cake recipe? This super moist, delicious carrot cake loaf is made with no refined sugar and good quality ingredients. Frosted with a cinnamon cream cheese frosting, this carrot loaf is an amazing healthy option!
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If you’re looking for a really delicious healthy carrot cake recipe, you’ve come to the right place! This super-moist, sweet carrot cake loaf is gonna be your new best friend.
Made without refined sugar and only good quality ingredients, this carrot loaf is a great option to the traditional calorie heavy carrot cake. Topped with a thick, delicious cinnamon cream cheese frosting, you’ll never believe this recipe is on the healthy side!
What you’ll need to make this healthy carrot cake:
- Whole wheat flour
- Granular monk fruit sweetener – Whole Earth granular monk fruit sweetener is great for baking. I’ve been able to find this at Costco as well.
- Baking powder
- Milk – dairy or plant-based. I used unsweetened vanilla almond milk
- Plain Greek yogurt – I really love Fage 2% or 5% plain Greek yogurt
- Vanilla extract
- Grated carrots
- Chopped pecans
- Crushed pineapple
- Cream cheese – for the frosting
- Swerve confectioners sugar substitute – for the frosting
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make carrot cake?
- Start by combining your dry ingredients; whole wheat flour, sweetener, cinnamon, nutmeg, ginger, baking powder and salt.
- Use a whisk to combine all of these together in a large mixing bowl.
- Next, combine the wet ingredients in a separate bowl. Whisk together the milk, eggs, vanilla and yogurt.
- Add the wet ingredients to the dry ingredients (add to the larger mixing bowl), and stir or whisk until just combined, trying not to overmix.
- Add in the chopped pecans, crushed pineapple and grated carrots. Stir into the batter until fully combined.
Ingredient Substitutions and Recommendations:
- Flour: you can make this recipe gluten free by using a gluten-free flour like King Arthur’s. If you don’t have whole wheat flour, you can also use regular, all-purpose flour.
- Stir-in’s: many people have preferences as to what to include in their carrot cake. I’ve included chopped pecans and crushed pineapple. Some also like to add raisins and coconut.
- Cream cheese frosting: to make this frosting healthier, I’ve used Swerve confectioners sugar substitute. Feel free to substitute regular powdered sugar if keeping sugar free is not important. I’ve also added cinnamon to this frosting. This is optional as well, but adds a very complimentary flavor. Check out my tutorial for a How to Make the BEST Cream Cheese Frosting.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
What pan do I use to make a carrot cake loaf?
For this recipe you’ll need a 9 x 5″ loaf pan, lined with parchment paper. I’ve discovered this is the best way to keep your cake from sticking to the pan. The cake will easily lift out of the pan and the paper peels away from the cake effortlessly.
Frequently asked questions about baking carrot cake:
Traditional carrot cake is not any healthier than regular cake. Because of the refined sugar and vegetable oils used, they are typically very unhealthy. To make carrot cake healthier, omit vegetable oil and use a sugar substitute.
Loaf cake typically has a longer baking time, usually close to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free it is done baking.
This comes down to personal preference. Traditionally, carrot cake does NOT include raisins.
Yes, it is a good idea to refrigerate leftover carrot cake. Because it is a moist cake and typically includes a cream cheese frosting, it will last longer stored in an airtight container in the refrigerator. Carrot cake will last for 5-7 days refrigerated.
Making frosting for your carrot cake loaf:
For this healthy carrot cake recipe, I’ve also adapted the cream cheese frosting to be on the healthier side. Here’s what you’ll need:
- 1 pkg cream cheese
- Vanilla extract
- Swerve confectioners sugar substitute
For exact ingredient amounts and full recipe instructions, be sure to reference the full recipe at the bottom of this post.
Cream cheese will need to be at room temperature. (A cold cream cheese will render a lumpy frosting.) Combine all four of these ingredients with a rubber scraper or spoon. Once combined, you can spread it immediately over the top of your cooled carrot cake.
I topped my carrot cake loaf with additional carrot shreds and chopped pecans, which made it look very pretty!
Be sure to check out the Google Web Story to see the highlights for making this healthy, delicious Carrot Cake Loaf!
Check out some of my other healthier muffins and bread recipes:
- Healthy Blueberry Muffins – fantastic bakery style muffins!
- Blueberry Protein Muffins
- Healthy Chocolate Muffins
- Pumpkin Chocolate Chip Protein Muffins
- Healthy Double Chocolate Banana Bread
- Lemon Poppy Seed Muffins
- Healthy Apple Muffins
- Cinnamon Sugar Quick Bread at LilLuna
Love a great loaf pan recipe? Check out my other popular quick breads:
- 2 c. whole wheat flour
- 1/2 c. granular monk fruit sweetener, like Whole Earth or Lakanto
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 c. milk (dairy or plant-based)
- 3/4 c. plain Greek yogurt (like 2% or 5% Fage)
- 2 eggs
- 1 tsp. vanilla extract
- 1 c. grated carrots
- 1 (8 oz.) can, crushed pineapple, well drained
- 1/2 c. chopped pecans
Frosting and Optional Topping:
- 1 (8 oz.) pkg. cream cheese, room temperature
- 1/3 c. Swerve confectioners sugar substitute
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/4 c. chopped pecans
- 1/4 c. shredded carrots
- Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set prepared pan aside.
- In a large mixing bowl, combine the dry ingredients; flour, sweetener, cinnamon, ginger, nutmeg baking powder and salt. Whisk together and set aside.
- In a separate bowl, whisk together the milk, yogurt, eggs and vanilla. Pour into the dry ingredients and use whisk to combine. Mix until just combined, trying not to overmix.
- Using a rubber scraper, fold in the carrots, pineapple and chopped pecans.
- Pour the batter into the prepared loaf pan. Bake at 350 degrees for 60 minutes or until toothpick inserted comes out clean and crumb-free. Let loaf cool to room temperature.
- While loaf cools, mix together the frosting. Combine the room temperature cream cheese, vanilla, Swerve and cinnamon until smooth and well combined. Spread evenly over the top of the carrot cake.
- If desired, top with additional chopped pecans and shredded carrots. Slice and enjoy.
Refrigerate any leftovers in an airtight container. Carrot cake will keep refrigerated for 5-7 days.
Carrot cake can be frozen. For best results, freeze the carrot cake unfrosted. When ready to enjoy, thaw and top with the cream cheese frosting.
Nutrition Information:Yield: 10 Serving Size: 1, 1/2" slice
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 158mgCarbohydrates: 32gFiber: 4gSugar: 11gProtein: 8g