My favorite Healthy Carrot Cake recipe! Made in one bowl with oat flour, almond flour, applesauce, and naturally sweetened. Moist, flavorful, and topped with a high-protein vegan cream cheese frosting.

vegan and gluten free healthy carrot cake

This is truly the BEST carrot cake you’ll ever eat! My dad, a self-proclaimed carrot cake connoisseur, says it’s his absolute favorite— and trust me, he’s picky when it comes to dessert. If it passes his test, you can bet it’s a winner!

Perfectly spiced, incredibly moist (thanks to a secret ingredient that adds moisture while keeping it oil-free), naturally sweetened, and topped with a simple yet high-protein vegan cream cheese frosting. After all, what’s carrot cake without that rich, creamy frosting?

Carrot cake season is one of my favorites—it means spring is here: the fresh flavors, blooming flowers, and the sound of birds chirping. This Healthy Carrot Cake is the perfect way to celebrate spring, especially for special occasions like Easter or Mother’s Day. It’s always a crowd-pleaser!

overhead shot of healthy carrot cake sliced and topped with vegan cream cheese frosting and chopped walnuts

Why You’ll Love This Healthy Carrot Cake

  • Wholesome Ingredients: Like nutrient-rich carrots and applesauce (that checks off both a fruit and a vegetable on your daily list), plus, it’s vegan, gluten-free, oil-free, refined sugar-free, and naturally sweetened.
  • One Bowl Recipe: All the ingredients come together in just one bowl. Simple, quick, and cleanup is a breeze.
  • Delicious Flavor: The best part? It’s incredibly delicious! That classic carrot cake flavor we all adore, but with healthier, wholesome ingredients.
  • High-Protein Frosting: Topped with a simple 4-ingredient high-protein frosting, this version skips the powdered sugar and uses vanilla protein powder instead for a sweet and protein-rich element.
healthy carrot cake sliced and topped with vegan cream cheese frosting and chopped walnuts showcasing it's moist and fluffy texture

Ingredients Needed To Make Healthy Carrot Cake

Scroll down to the recipe card to get the full recipe with measurements!

  • Carrots: What’s a carrot cake without carrots? These provide the base flavor and moisture for the cake.
  • Applesauce: Adds natural sweetness, moisture, and helps bind the cake, but don’t worry, you won’t taste it!
  • Coconut Sugar: Adds natural sweetness and lightness to the texture of the cake. 
  • Non-Dairy Milk: Any non-dairy milk works here, but I prefer unsweetened soy milk for its creaminess.
  • Vanilla Extract: Adds depth of flavor
  • Almond Flour: This grain-free flour is nutrient-packed and high in fiber, giving the cake it’s light and soft texture.
  • Oat Flour: Another grain-free flour that’s rich in heart-healthy nutrients. I usually make my own oat flour by blending oats into flour.
  • Flaxseed Meal: To make a flax egg which helps bind the cake together without the need for a real egg.
  • Baking Powder: Provides the lift needed for a light and airy texture.
  • Baking Soda: Helps the cake rise.
  • Spices: Cinnamon, nutmeg, and a pinch of salt bring that cozy, classic carrot cake flavor.
  • Walnuts: The perfect nutty addition to carrot cake.
  • Vegan Cream Cheese: To make the frosting.
  • Vanilla Protein Powder: For a protein-packed frosting without the sugar.
  • Maple Syrup: Just a touch for sweetness in the frosting.
slice of healthy carrot cake on a plate and topped with vegan cream cheese frosting and chopped walnuts

How To Make Healthy Carrot Cake

  1. Whisk Wet Ingredients: In a large bowl, whisk together all of the wet ingredients until well combined.
  2. Fold in Dry Ingredients: Gently fold the dry ingredients into the wet ingredients. Once mixed, stir in the shredded carrots until just incorporated.
  3. Bake: Pour the batter into a parchment-lined baking dish and bake at 350F for about 30 minutes, or until a toothpick comes out clean.
  4. Frost the Cake: While the cake cools, make the cream cheese frosting by beating together the 4 ingredients. Once the cake has fully cooled, spread the frosting on top, slice, and enjoy!
overhead shot of healthy carrot cake sliced and topped with vegan cream cheese frosting and chopped walnuts

Serving Suggestions for Healthy Carrot Cake

  • Top with Nuts: Add texture and flavor by sprinkling chopped walnuts or pecans on top. For an extra fun touch, sprinkle a dash of cinnamon or drizzle a little maple syrup over the cake!
  • Pair with a Hot Drink: There’s nothing like a slice of carrot cake paired with a warm beverage like a spiced chai latte, golden milk latte, or a cozy cup of coffee.
  • Special Occasions: Whether it’s Easter, Mother’s Day, a birthday, or any other celebration, this healthy carrot cake is the perfect dessert to make!

Wishing you all a wonderful Easter season! I hope you enjoy this healthy carrot cake as much as my family and I do. If you make it, leave a comment and let me know your thoughts!

More Healthy Dessert Recipes You’ll Love

Find all of my Easter recipes here!

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!

vegan and gluten free healthy carrot cake
5 from 1 rating

Healthy Carrot Cake

Megan Murphy
Yield: 9 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
My favorite Healthy Carrot Cake recipe! Made in one bowl with oat flour, almond flour, applesauce, and naturally sweetened. Moist, flavorful, and topped with a high-protein vegan cream cheese frosting.
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Equipment

Ingredients
 

Carrot Cake

Wet Ingredients

Dry Ingredients

Vegan Cream Cheese Frosting

For Garnish

Instructions
 

make the carrot cake

  • Preheat the oven to 350℉ and line an 8×8 baking dish with parchment paper.
  • Make the flax eggs by adding the flaxseed meal and water to a small bowl and let it gel for 5 minutes.
    2 tablespoons flaxseed meal, 5 tablespoons water
  • In a large bowl, mix together the flax eggs, applesauce, coconut sugar, non-dairy milk, and vanilla extract until combined.
    ¼ cup unsweetened applesauce, ½ cup coconut sugar, ⅓ cup non-dairy milk, 1 teaspoon vanilla extract
  • Use a spatula to fold in the almond flour, oat flour, cinnamon, nutmeg, baking powder, baking soda, and salt until just combined. Fold in the shredded carrots, then pour the batter into the lined baking dish.
    1 cup almond flour, ¾ cup oat flour, ½ tablespoon cinnamon, ½ teaspoon nutmeg, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
  • Bake for 30-33 minutes.
  • Remove the cake from the oven and let it sit in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.

Make the vegan cream cheese frosting

  • Add the vegan cream cheese, non-dairy milk, maple syrup, and vanilla protein powder to a large bowl. Use a hand mixer to beat until smooth and creamy.
    2 tablespoons vanilla protein powder, 3 tablespoons non-dairy milk, 3 tablespoons maple syrup, 4 oz vegan cream cheese
  • Frost the cake and sprinkle with chopped walnuts. Slice and enjoy!
    ¼ cup chopped walnuts
Serving: 1serving, Calories: 250kcal, Carbohydrates: 27g, Protein: 8g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 363mg, Potassium: 145mg, Fiber: 4g, Sugar: 12g, Vitamin A: 2380IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 1mg
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