Healthy Carrot Cake


Carrot cake2_1270 copy

This is my ultimate carrot cake, packed with antioxidants and superfood goodness ! It’s loaded with protein and essential minerals and scented with cinnamon, vanilla bean and a little honey. This is a purely delicious and simple one bowl cake to make and it keeps for about 1 week in the fridge. I love to frost my cake with a simple vanilla frosting or top with thick Greek Style yoghurt.

What’s great about it:
Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilsation. Carrots are also a great source of vitamin C, B6, potassium and fibre and their consumption has been linked to lower rates of cancer, heart disease, stoke and cholesterol related illnesses. I’m also using ground almond meal which replaces traditional white refined flours that make up most store bought carrot cakes. The almond meal is also gluten free and adds moisture so I just need to add a small amount of macadamia nut or olive oil to make it complete. Almonds are packed full of protein + heart healthy fats that can help lower cholesterol as well as keep blood sugars stable.

500 g (17  1/2 oz)  grated carrots
3 organic eggs
2 teaspoons vanilla extract or paste
2 teaspoons cinnamon
½ teaspoon nutmeg
300 g (10  1/2 oz) almond meal
60 ml (2 fl oz) macadamia nut oil or your choice or cold pressed coconut oil or quality butter
160 g  (5  1/2 oz) organic maple syrup or honey or date syrup
1 cup raisins
2 teaspoons gluten free baking powder
Greek style yoghurt or vanilla frosting to serve

Preheat your oven to 160 C / 320 F.
Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1½ hours or until cooked through.
Cover if necessary with foil.
Remove from the oven and cool completely in the tin then turn out.
Serve alone or topped with Greek Style yoghurt or vanilla frosting.
Keeps in the fridge for up to 5 days – it freezes well too!
Serves 16.

Notes + Inspiration
Check out my Raw Carrot Cake

Topping suggestions:
I’ve used thick natural Greek Style yoghurt for my topping, you can also use the following:
1 whipped ricotta with a little cinnamon, vanilla and honey.
2 A dairy free cream made from 1 cup of raw cashew nuts or macadamias blended with 1/2 cup of water or orange juice and a little vanilla. Blend in a good quality blender like a vitamix until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little.
3 Neutachafel or quark cream cheese blended with a little lemon, vanilla + honey. (see vanilla frosting)


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130 Responses to “Healthy Carrot Cake”
  1. Joanne says:


    Do you think you could use melted coconut oil in this cake? My olive oil is a bit too tasty to put in and I don’t have any macadamia oil! :)

  2. Em says:

    Hi Teresa! Thanks so much for this recipe, I love Carrot Cake!! Just wondering if I use Quinoa Flour instead of the Almond Flour/Meal in this recipe do I use the same amount – 300g? Can’t wait to go home and whip it up, I always have plenty of carrots in the fridge. Thanks so much for sharing! Em x

  3. Isabelle says:

    Yummy with the weather looking the way it is (where is summer?!) I have been craving something like bananabread/ carrotcake – this is perfect! Although… looks like I’ll be making a PURPLE carrot-cake-cup-cakes to take out to uni with me owing to the abundance of organic purple carrots in my fridge! Hahaha. Definitely a conversation starter : )

  4. Megan says:

    Teresa, I just LOVE all of your recipes!!
    I make them religiously & this one will undoubtedly be a winner too! Can’t wait to get my baking-on!! :D

    Do you have a suggestion for a dairy free topping instead of the yoghurt?

    • Combine 1 cup of raw cashew nuts or macadamias with 1/2 cup of water or orange juice and a little vanilla. Blend in a good quality blender like a vitamix until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little. Serve + Enjoy

  5. Joanne M says:

    Would I be able to substitute egg whites for all (or a portion) of the eggs to reduce cholesterol?

  6. Kahlia says:

    Yay T – excited for this one xxxx :)

  7. Patricia Johnson says:

    Hi Teresa,
    Do you use a mixer to combine your ingredients.?

  8. Jo says:

    Another great cake for the kids lunch boxes – thanks

  9. Domi says:

    Sounds wonderful. Can it be frozen? or how many days ahead can it be made before eaten?

  10. Helen says:

    This was delicious no need for any topping, keeps very well. I made it Sunday still very moist 4 days later, yum

  11. Taryn says:

    I am going to make this today but I am going to attempt muffins instead of a cake :)

  12. sony says:

    how do I modify this recipe to make it egg free?

  13. Jordana says:

    I just want to say thank you so much for this recipe. I developed a dairy intolerance at the beginning of the year and I’ve been so down as dairy is my favourite thing to eat and I’ve been missing chocolate and milk especially.I’ve made this cake twice now, the second time I added apple, and it is just delicious and filling and so easy to make, and my mum loves it and she is not a cake lover normally, so a huge thank you and I look forward to trying out your other dairy free recipes.

  14. jacquie says:

    This is great. Very yum and moist…

  15. Karla says:

    This cake is divine! My husband made it into muffins the other day and it’s so tasty & moist! Thanks Teresa!

  16. Pat says:

    I made the cake yesterday and the topping ( low fat cream cheese, stevia, lemon rind and honey blended together) today, it’s lovely, filling and not overly sweet. Another great recipe Teresa!

  17. Cathi says:

    Awesome recipe! I have made this a couple of times already and can’t believe how moist and sweet it is. This will be a regular in our house. Thanks Theresa for such a fantastic recipe!!!

  18. Sandra says:

    Hi Teresa,

    My son hated carrot cake until I made your healthy carrot cake. It is so much better without wheat. A moist delicious carrot cake.

    Can I add walnuts? Would the nuts sink to the bottom? And how much?


  19. Carlie says:

    Hey Teresa,
    I am an Aussie who has recently discovered you and Im loving your recipes! I’m living in Israel and cant find Almond Meal! Im using Quinoa Flour but am having trouble with the quantities. is there a general rule for replacing almond meal with quinoa how much? Maybe you have another suggestion for a flour to substitute with too?
    Thanks so much!

    • Hey Carlie – use another nut meal…hazelnut, pistashio are all great with this or you can make your own by grinding whole almonds. Quinoa flour is so very different, so I can’t give you exact amounts. So glad you love the recipes. :)

  20. Lauren says:

    Wowsers! I made this today and it’s definitely up there with awesome carrot cakes of the world, and I’d go so far as to say it’s gotta be healthier than probably any other carrot cake I’ve ever tried. It took me 4 big carrots to get the required 500g and I had to use sultanas as I had no raisins on hand. Yumm-o!

  21. Cheska says:

    Hi Teresa,

    Just wondering if I could add some pineapple to this cake to make it a touch sweeter? Do you think that would make the recipe too gluggy/moist.



  22. Jane says:

    Love your recipes Teresa! Could I substitute dates for the raisins in this recipe? Also, will you be opening up another cafe or associated with another cafe soon? I would love to try some of your recipes when you do!

    Thanks, Jane

    • Hey Jane – yes you sure can – raisins will be awesome ! Well you’ll soon be able to enjoy all the favourites from my cafe at home! Watch out for my new product range It will be pretty awesome ! :) xx

      • Meaghan says:

        Can anyone tell me where to get bulk almond meal or almond flour or almonds that don’t cost the earth??? I live on the Mornington Peninsula in melbourne. Thanks :)

        • Amy says:

          You can buy almond meal in bulk from – very reasonable postage charges…

        • Hayley says:

          Hi Meaghan,
          It’s not that close to you, but the South Melbourne market has a nut stall which sells almond meal for about $13 per kilo from memory (the stall on the outside of the market not the inside).

        • Ally says:

          I live on the Peninsula too and met exactly who you are after at an expo recently. Look up The lady was lovely and sells online at the moment but is hoping to open a shop in Somerville very soon. Can’t wait! Her range was fantastic. Good luck.

        • Elisha says:

          Costco! Around $13.50 for 800grams!

  23. Hayley says:

    Hi, just wondering if someone could suggest how long I should cool this for if I made the mixture into muffins?
    Thanks :)

  24. Hayley says:

    Oops I meant cook not cool!

    • Elizabeth says:

      Hi Hayley,

      I made this today and did 4 muffins and the cake as had extra mixture – the muffins took about 40 mins. But I would check from 30 mins on as my oven is not always reliable!

  25. Di says:

    Teresa, I love all your recipes!! I’m always converting old recipes to a healthier version and today I made this cake as I’ve gone paleo with dairy and this cake hit the spot for a treat!! I made muffins and used some coconut flour with almond meal and coconut oil. I also added walnuts and pecans and a few handfuls of seeds. Now I can have my cake and eat it too!

  26. Rachel says:

    I made this for my parents the other day. Big Hit!!!! Thank you.

  27. Janet says:

    Hey – I made this cake and it’s really good. Great recipe. Thanks!

  28. Caitlin says:

    WOW, had this today for my birthday lunch and it was a hit! everyone asked for the recipe!!! thank you so much for a delicious moist cake! i just wish it wasn’t so addictive… i keep going back for more! haha

  29. Ellie says:

    This looks amazing. All your recipes are so fantastic. I just moved out of home to do an exchange semester in the UK, and trying not to get stuck in the “pasta/toast/cereal/frozen meal” rut most of my flatmates are in. So I find your website very inspiring! Quick question, could I reduce the amount of ground almonds to substitute for some oat bran or rolled oats for a bit of texture?

  30. Caitlin says:

    Thank you! x
    I cant remembered the last time i ate cake! I’ve already planned on making carrot muffins this week… hopefully that way it will be easier to stop at one.. it just tastes so good!
    I printed off your blueberry muffins, apple cake and carrot cake recipe for people, they really appreciated it! x

  31. rachel says:

    love carrot cake and will be making tomorrow,
    but can you put walnut in it?

  32. Deb says:

    Teresa, hi
    You mentioned using quinoa and chia. What would the quantities be and would they replace other ingredients?
    Can I use Macadamia spread, (contains 90% Macadamea and 10% Cashew)
    Thanks Teresa for such a wonderful and inspiring recipes. x

  33. Tracey says:

    Hi Teresa,
    Just wondering if the calorie count per serve is with or without the icing? I LOVE this cake without the topping, so just wondering if it’s even less calories?!

  34. Jess says:

    I made these today as muffins and YUMMY!!!!! And as I didn’t have the ingredients for the icing (and I have a slight obsession with pecans at the moment lol), I crushed up pecans and sprinkled them on top before putting them in the oven- holy moly made them twice as delicious!

  35. emily says:

    Hi Teresa,
    My daughter can’t eat nuts, so that makes a lot of your recipes an issue.
    Can I swap equal quantities of almond flour for another flour like spelt or laucke?
    I am not sure if it works the same, and was wanting to make it for orthodox christmas next week.

  36. Moyra says:

    Have just been told about your fabulous website and was so keen to ‘get started’ I made the carrot cake. Didn’t have any almond flour so swapped with the same amopunt of rice flour but I suspect 300gr might be overkill…it’s looking rather dry. I’ll keep trying!! Thank you for being you!!

  37. Sussan says:

    Hi Teresa,
    I noticed above the mention about using Quinoa flour and adjusting the quantities. Instead of 3 cups of almond meal what quantity of quinoa would I use? would also love some more quinoa recipes….maybe quinoa fritters?

    many thanks for all your fabulous recipes!

    Best wishes

  38. Kate Panayi says:

    Hi Teresa,

    Your website is just what I have been looking for – a wealth of ideas on how to feed your family without filling them with junk!

    Regarding this carrot cake recipe, my son has a nut allergy – what would you recommend substituting for the almond meal?

    Many thanks,


  39. Kaye says:

    Hi Theresa

    I made this recipe into muffins yesterday – so we can freeze for grab and go lunch fillers. The only other difference was that I only had 150 g almond meal left, so substituted by using 150 g spelt flour with the almond meal. I will definitely be making this into a cake soon!

  40. Claire says:

    I am pretty sure Carrot Cake was the reason I was put on this earth.

  41. Elle says:

    Is it possible to use maple syrup or rice malt syrup instead of honey?? :)

  42. Alisa says:

    Hi Teresa,
    This cake looks fantastic! I want to make this as a birthday cake for my friend who is doing a completely sugar/fruit free diet, i.e. no maple syrup/honey etc and no raisins! Could I substitute xylitol for the syrup, and if I do, would I add another egg, or more oil?

  43. Janani says:

    I’m 11 years old and I want to make this cake for my class at school. I’m in year 7 so please don’t think of me as a little kid! Anyway, I would like to know if I could use flour instead of almond meal? If not, could you put in some different examples of what I could use?
    Thanks, Janani.

  44. Janani says:

    Hi again
    I was actually just looking through the comments and found out that I can use Wholemeal flour now (stupid me!). But now I have different questions. Firstly, can I use self raising wholemeal flour instead or will that ruin the cake? Also, can I use anything else than raisins because I really hate them in cakes? Sorry if you think I’m a weirdo since I hate them but I really want to make this cake.
    Thankyou so much for your help! From Janani.

  45. Diane says:

    Made with 11 yr old easy and far too tasty!! Finally a carrot cake To be happy to feed
    Kids!!! thanks

  46. JoeyJoJo says:

    I’m giving this cake a whirl, its in the oven, fingers crossed I have done mine right and it looks and tastes as amazing as yours. I am going to try a ricotta and lime icing, hopefully it will work, what would go good with the lime that would add sweetness??

  47. jess says:

    hi teresa

    do you think if i added some walnuts(1/4c) and crushed pineapple (1/2C), i would need to up to almond meal? any idea how much? I was thinking 1/4c

  48. Tracey says:

    Hi, thanks for posting this recipe =)
    I made this cake with 2/3 almond flour and 1/3 hazelnut flour and coconut oil. However I only had 400g of carrots and an extra 50g of hazelnut meal… I hope it turns out ok. It smells delicious. Do u think this cake will turn out ok if I use oat flour next time round?

  49. Kathryn says:

    Wow! I baked these as mini muffins and my two and four year old devoured them. I have never seen food disappear so fast. Thanks for the yummy recipe. There goes the four year old for another one…

  50. Gina says:

    It looks so good..look forward to trying soon! Just wondering if it’s possible to use Grapeseed oil as an alternative? thanks :)

  51. Min says:

    Can you omit the raisins?

  52. Claire says:

    Hi Teresa – I wonder if you had a supplier if bulk/affordable grains and flours such as almond meal?

  53. Kristine says:

    Wowee! So far I’ve had two comments from family members saying “Best carrot cake ever”. And then my husband went one further “No, it’s the best cake ever”. And it is such an easy, one bowl cake to mix up. Thanks so much, Teresa!

  54. Nat says:

    Would also like to hear of an alternative egg option for this recipe.

    Thanks so much.

  55. Carly says:

    Hi! What a great recipe! I was wondering what I can put in instead of the raisins as it is a whole cup (definitely would throw off the recipe to leave them out!). Thanks :)

  56. Tiffani says:

    I make this mighty fine cake for my rowdy crew every week and they absolutely love it! Thank you.

  57. Maz says:

    I love this recipe. Ive made the cake a few times and it always disappears quickly. Today im making the muffin version for my bday drink nibblies. Im sure my friends will be blown away that healthy food can be yummy and gf is not a scary thing! X

  58. Sacha says:

    ^^^ Maz — great idea — how do you adjust the recipe to make muffins? Thanks!

  59. vera says:

    Cake was beautiful, howerver it stuck onto my baking tin. maybe consider using baking paper

  60. Debbie says:

    Hi , This recipe sounds amazing I am currently on a very strict candida diet for 4 months . I was wondering as I am not allowed any sweetener except Stevia . What could I replace the honey & raisons with to get the same result. Thank You x

    • Hey Debbie – a low sugar diet is necessary as part of your healing and treatment. I would not make this cake at this time…it’s best to be as strict as possible. Make sure you enjoy lots of green vegetables and drink your pure vegetable juices as well as your probiotics. T:)

  61. Andrew says:

    This was the best cake I’ve ever made in my life!! Looked fantastic and was lovely and moist. (Used melted coconut oil and went 50/50 on dark honey and no.2 maple syrup.) Went au naturel, without a topping.

  62. Jennifer O says:

    Hi – Can you provide a volume measurement for the carrots? (I don’t have a food scale). I just tried the recipe, using 3 of the largest carrots I had, and it may have been too much – because it seemed like ALOT of carrot to the flour, which meant my batter did not “pour” into the pan, & it fell apart a bit when removing it, so I think there was too mach carrot vs binding ingredients.
    Very yummy though, so will try again! Thank you!!

  63. Caitlin says:

    Hey this looks great! Can i use dates instead of raisins? or just leave them out..not sure if that will matter. Thanks!
    Have a Super Great day!

  64. dizzyFUNctional says:

    is it ok to sustitute almond meal with oat flour? really want to try this out

  65. renee says:

    Hi Teresa, I love this cake (as do my girls!) But I’m wondering whether it will work with carrot pulp leftover from juicing? Have you tried this or do you think it will be too dry?
    Thanks for the lovely recipes :)

  66. Joanne says:

    Hello – I would love to make this for lunchboxes but my kids school is nut-free, would spelt flour or some other type of flour work or oatmeal instead of the almond meal? If not will bake this anyway and just let them have it at the weekend. Tnx

  67. Emma says:


    I’m confused, it says: “3 cups (300 g) almond meal”

    But one cup is 250g by standard measurements.

    So do I use 3 cups or 300g?


    • Hi Emma – for me 1 cup of almond meal is 200 G…not 250…I base all weights on my electronic kitchen scales when developing recipes. Use 300 g almond meal and it will be perfect.

  68. Renata says:

    Hi Teresa,

    I would like to know please what I could use to replace the almond flour please? Would love to make this cake for a nut free day care center ;) Thanks

  69. Charli Sharman says:

    Hi Teresa, I’m from Aussie, I don’t have any scales, so how many cups would 500g of carrots be ? And how many cups would 300g of almond meal be ?

  70. Emma says:

    I made this yesterday with my 3 and 5 year old daughters and we all loved it! It made a big, dense, moist cake that really fills you up! Thank you for posting Theresa!

  71. Alison says:

    Hi Teresa,

    Do you think i could use Brown Rice Syrup instead of honey/maple? I use it for your banana bread & it works out a treat, however banana’s have quite a sweet flavour & i’m not sure if it would work for carrot cake…

  72. Elisha says:

    Hi Theresa,
    Could you recommend a replacement for the apple? My daughter and I are fructose malabsorbers… Sounds delicious and would love to try it!

  73. Liz says:

    I have just made your delicious carrot cake..I must say it smells amazing. Cant wait to eat it tomorrow as its my daughters birthday cake, She requested a carrot cake. I have a feeling this wont be the first time I make this cake!!!
    Cant wait to try more of your recipes..

  74. Rachel says:

    Delicious! I halved the recipe and made 9 cupcakes which baked for 30 mins in the oven. I’ll be making these again very soon as the are so delicious. I froze some of them and they defrosted beautifully in the microwave and stayed lovely and moist. Thanks for your recipes, all the ones I’ve tried have worked out perfectly!

  75. Jacinta says:

    This cake is delicious. I put a few walnuts through the mix and used a mix of sultanas and goji berries. Very nice and super moist.

  76. Celeste says:

    Wow this is the best carrot cake I’ve ever made! So moist, perfect amount of sweetness! SO good!

  77. Ali says:

    Hi Teresa,

    I followed all the measurements exactly but my cake took almost 2 hours and was still quite wet/ not cooked all way through… Any tips/ideas on why this might have happened… Probably my oven (it isn’t great) any suggestions on how I can make it less wet next time? Many thanks x

  78. Manon says:

    This cake is so delicious, filling and easy to make. I only had to bake it for about 50 minutes.
    I topped mine with Yoghurt and shredded coconut. So good!

  79. Claire says:

    Made this today and it was amazing! Usually I don’t even try baking but the recipe was easy to follow and turned out way better then I thought! Thank you!

  80. Chloe says:

    Would agave syrup be okay to use instead of honey?

  81. Kelly says:

    These are delicious made the mix into muffins so good, for the people saying there’s are a bit wet I squeezed my grated carrot in paper towel and got heaps of juice out first and they still turned out nice and moist :)

  82. Natalie says:

    Hi theresa, I’ve got a nut allergy- how would I use quinoa/linseed & chia in this cake? How much of each would I need? Thanks!

  83. Vittoria says:

    I have had this bookmarked for almost a year and have been waiting for a chance to make it. Your recipes always look so incredible. I’m so glad I finally did -t his is an excellent healthy carrot cake! Instead of honey, I used date syrup because it’s widely available here in the middle east. I also made a “healthy” cream cheese frosting (all-natural cream cheese, honey, grass-fed butter, vanilla) and made it into a layer cake (it sliced easily). Absolutely gorgeous! I would personally leave out the raisins next time – I’m just not a fan of raisins in my carrot cake. I knew that beforehand, but thought I’d try:)

  84. Kirsty says:

    Hi Theresa, I’m really looking forward to trying some of your baking recipes. Can I use finely ground macadamias instead of almond meal/flour in this carrot cake and your other cakes/baking?

  85. Kira says:

    I made this for a family dinner last night and it was a hit! I followed the recipe almost exactly and it turned out really well. I did the cream cheese, lemon, cinnamon and honey icing which was perfect for this cake. Tastes really healthy, not too sweet (but sweet enough) and kept everyone happy (health freaks, people with sweet teeth).

  86. lee says:

    made this into muffins, delicious! I used 150g almond meal + 150g rolled oats, blended into a flour. worked perfectly :)

  87. Janina says:

    I omitted the oil by mistake and its still soft and yummy as!!!! I think I will leave out the oil on purpose next time :-)

  88. Janina says:

    This is the best cake in thee world! So delicious and healthy. Love your recipes, T :-) :-) :-)

  89. Anita says:

    Just made this (my first ever!) carrot cake & loved it. Replaced the raisins with pitted dates, didn’t have nutmeg, and left out the honey – put Apple purée instead & you know what? It was really satisfying and not too sweet – just right. Served it with natural Greek yoghurt – easiest replacement for cream cheese frosting ever. Thanks for the recipe…..

  90. Pam Reeman says:

    Made this for Father’s Day,it was so good,thank you,the dads all loved it.

  91. Jay says:

    Great Recipe! Would I need to reduce the oven temperature if it’s fan forced?

  92. Lisa says:

    Love the recipe & watched you on the Morning Show which the addition of the “frosting” ….can you please give us the recipe/ratio for the “frosting” i.e. quantity of yoghurt/honey/vanilla/orange. Have just made the cake & would love the recipe for the frosting.

  93. Vivienne says:

    Hi Teresa,

    I am going to make this in place of Christmas pudding/cake as I follow the low fodmap diet. Could I replace the raisins with fresh blueberries or would this make the mixture too moist?

  94. Temi says:

    Hi Teresa,
    Just wanted to thank you for this easy healthy delicious recipe :)

  95. Lynne Wills says:

    Hi Teresa,
    I recently made your carrot cake topped with a quark icing. This was the tastiest and moist cake I’ve made for quite sometime. The recipe was large enough for 10 adults and most taking home seconds. A success all round. Thank you

  96. Steve says:

    Hi Theresa,

    about to make this recipe for the first time, but i’m a little scared by the amount of maple syrup in it! – i have cut out most sweeteners from my diet, but do occasionally use a small amount of syrup (or i prefer to use stevia if i can get away with it) so that i can share a cake with the kids etc.

    If i was to reduce the amount of syrup in this cake, to say 1-2 tbsp, would i need to increase liquids of another sort?

    • Hi Steve, you can reduce the amount to half, just keep in mind the cake will serve 16 people so it would only be 5g or maple syrup per serving which is about a teaspoon. Let me know how you go. Tx

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