Best Healthy Low Sugar Carrot Cake

This is the best healthy low sugar carrot cake made with fresh carrots, warm sweet spices and a vegan cream cheese frosting. The moist gluten-free crumb has no dairy, no refined sugar, no wheat and the perfect level of sweetness.

Why you'll love this recipe

• Diet friendly: gluten-free, dairy-free, paleo-friendly and sweetened with natural sweetener. It's made with an almond flour and coconut flour mixture, keeping it free from refined white flour, all purpose flour, or whole wheat flours like whole wheat pastry flour or regular whole wheat flour.
• Dairy free: the carrot cake batter is made dairy free by swapping greek yogurt for creamy tahini, maintaining a moist cake.
• Super moist: this healthy carrot cake recipe has melt-in-your-mouth texture from the finely grated carrots and a decadent tasting vegan frosting made from soaked cashews. Favorite dessert perfect for Easter, a Spring occasion like mother's day, birthday cake or any time of year you want delicious cake!
• Healthy: with rich beta-carotene from carrots, protein and dietary fiber from the almond and coconut flour, this gluten-free carrot cake will become your favorite go-to cake recipe.

The beauty of this recipe is that you don't need to bother with separate bowls for wet and dry ingredients. Everything comes together seamlessly in just one bowl.

If you love wholesome decadent tasting desserts, try my banana bread with coconut flour, fresh ginger apple muffins, easy chocolate chip banana loaf and my fudgy gluten free homemade brownies. Or other carrot dessert or snack recipes like my double Chocolate Carrot Zucchini Muffins or my yummy carrot cake oatmeal bars.

Recipe Ingredients

Here are the ingredients you'll need to make the best ever carrot cake recipe (with less sugar):

• Eggs: help with structure and moisture, especially important when using coconut flour. I have not tested this recipe with flax eggs to make it a vegan carrot cake.
• Pure maple syrup: adds natural sweetness and a nice maple flavor. This cake has no refined sugar and only half a cup of natural sweetener makes this a great low-sugar carrot cake.
• Tahini: adds moisture, making this best carrot cake creamy and rich tasting.
• Coconut oil and almond milk: adds moisture and keeps this carrot cake recipe dairy free.
• Shredded carrots: are the star of the show. I grate them on a box grater which is the perfect size and texture for the best carrot cake. Avoid using pre-shredded carrots as their texture is too coarse and don't taste as good.
• Almond flour and coconut flour: works well together giving the cake a moist and tender crumb. Make sure to choose almond flour and not almond meal which is much coarser.
• Unsweetened shredded coconut: adds a little texture. Take care not to use desiccated coconut as it lacks moisture and may have a dryer mouth-feel in the cake.
• Cinnamon, nutmeg and ginger: give this favorite cake recipe the warm spices expected in a gluten-free carrot cake. Feel free to use a larger amount of cinnamon or only a little bit if you prefer.
• Chopped nuts: make a great add-in.
• Raw cashews and full-fat coconut milk: make a great base for a vegan cream cheese frosting. Soak the cashews from 1-24 hours (the longer the better) to get a really smooth consistency when blended.

See recipe card below for all ingredients and quantities.

Substitutions and Variations

• Use honey instead of maple syrup in this carrot cake recipe.
• Any creamy seed or nut butter can be swapped for the tahini. And use your favorite nut or seed milk in place of almond milk.
• Chopped walnuts, sliced almonds, pistachios, or any nuts you like can be added as a mix-in.
• Try replacing half the carrots with grated zucchini or combine other spices such as allspice, cloves or pumpkin spice. 
• Top the cake with simple ingredients like chopped nuts, grated carrots, coconut flakes or a scrape of orange zest.

How to Make The Best Healthy Low Sugar Carrot Cake

1. Preheat oven and prepare pans: Preheat oven to 325°F. Line the bottom of three 6-inch round baking pans with a traced and cut-out round of parchment paper. If you wish, you can also cut out 2-inch parchment strips and line the walls of the pan. Grease bottoms and sides of pans and parchment with coconut oil, make sure to get the edge of the pan. Set aside.

2. In a large bowl, add eggs and whisk until well mixed and slightly fluffy. Add maple syrup, tahini, coconut oil, almond milk and vanilla extract and whisk until well combined.

3. Add almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg, ginger and salt. Stir until combine.

4. Fold in shredded carrots and nuts or raisins if using.

5. Divide batter evenly between baking pans. Bake for 20-28 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few small crumbs.

6. Cool cakes completely on a wire rack before removing from pans or frosting.

Prepare the Vegan Tangy Cream Cheese Frosting

1. Make frosting: Meanwhile, prepare the frosting in a separate bowl.

2. Add cashews, coconut milk, maple syrup, lemon juice, vanilla, ginger and salt to a high-speed blender or food processor. Blend until smooth and fluffy.

3. Frost cake: Frost the cake by adding a dollop of frosting to the top of the first cake, smooth out and add the second cake on top. Repeat with the second and third cake layers. Frost the sides of the cake with the remaining frosting. 

Expert Tips

• Line pans: line pans with parchment paper or the cake may stick. Trace the outline of the pan with a pencil on the parchment and cut out three circles. I also like to use parchment strips to line the sides of the pans. Don't forget to grease the edges of the pan. Secure in place with a smear of coconut oil and a thin smear of coconut oil where the parchment meets the batter.
• Freshly grated carrot: fresh grated carrot is best for uniform texture. I like to grate my carrots on the medium holes of a box grater. They grate nice and thinly and almost melt into the carrot cake. Pre-grated carrot is often thicker and course and will be noticeable in the finished cake.
• Use a kitchen scale: precisely measure your ingredients with a kitchen scale if you can. It's much more accurate when baking, especially with gluten-free ingredients. And, you'll have less dishes to clean.
• Try grated zucchini: replace half the carrots with grated zucchini or combine other spices such as allspice, cloves or pumpkin spice. You can top the cake with simple ingredients like chopped nuts, grated carrots, coconut flakes or a scrape of orange zest.

Common Questions

Equipment

• three 6-inch cake pans, or two 8-inch cake pan, or 12 cup muffin tin, lined
• Large bowl, spatula and whisk
• High-speed blender (preferred) or food processor for vegan frosting

Storage

• Countertop: The cake can be left at room temperature the day it was made then placed in the refrigerator. Note, if the cake has been frosted, the frosting may melt if not refrigerated.
• Fridge: Store the carrot cake covered or in an airtight container for up to 5 days.
• Freezer: Store the carrot cake for up to 2 months. It can be stored frosted but is best left unfrosted, with each individual cake wrapped separately. For best results to avoid freezer burn, cake should be wrapped in a layer of plastic wrap, then aluminum foil, then placed in a freezer bag or air-tight container.