When it comes to the perfect Easter Sunday dessert, there is nothing better than carrot cake. This light and fluffy cake is packed with shredded carrots, chewy raisins, and a fluffy cream cheese frosting that is sure to delight all of the senses. Oh, and did I mention that it comes together with just one bowl? It’s true! This is my One-Bowl Healthy Carrot Cake recipe that is gluten-free and perfect for the Easter holiday!
Friends, with Easter right around the corner, there is truly no better time to make a carrot cake. I mean, it’s the classic Easter dessert! Maybe it’s because carrots are often associated with bunnies, or maybe it’s because the flavors are light, refreshing, and perfect for the spring time. No matter what the reasoning is, you can’t deny that a carrot cake is the ultimate Easter treat!
Now, traditional carrot cakes, while they may SEEM healthy, can actually lean more on the unhealthy side. Why? Because traditional carrot cakes are loaded with sugar, butter, and flour, making them taste delicious, but leaving us feeling tired and lethargic. For this recipe, I’ve removed the gluten, refined sugar, and (most of) the dairy, in order to create a cake that feels as delicious as it looks and tastes!
But don’t let that stop you from making this recipe. This cake is light, fluffy, and practically melts in your mouth with every bite. Oh, and let’s not forget that it comes together with only one bowl, minimizing your amount of Easter morning dishes. Truly, what could be better than that?
What You Need to Make This Easy Carrot Cake
- Eggs: You’ll need two eggs in order to make this fluffy, soft cake.
- Monk Fruit Sweetener or Cane Sugar: I love using monk fruit sweetener as a natural sugar alternative, because it adds the perfect amount of sweetness without the refined sugars. Lakanto makes my all-time-favorite monk fruit sweetener, and it works perfectly in this recipe! However, if you don’t want to use monk fruit sweetener, then cane sugar also works well.
- Vanilla Extract: A touch of vanilla extract is necessary for any good cake recipe.
- Milk of Choice: Pick your favorite milk and use it in this recipe! I like using almond milk, but any milk works well here.
- Carrots: Of course, what would be carrot cake without the carrots?! I like to shred my carrots myself for the freshest flavor, but you can also use pre-shredded carrots here.
- Oat Flour: Oat flour is one of my favorite ingredients to use in gluten-free baked goods, because not only does it make a soft cake, but it is also super inexpensive and easy to make in a pinch.
- Baking Powder & Baking Soda: In order to make the lightest and fluffiest cake possible, I recommend using a combination of baking powder and baking soda.
- Cinnamon & Nutmeg: The blend of cinnamon and nutmeg adds a truly unbeatable flavor to this cake – I can’t get enough of it!
- Walnuts: Walnuts are packed with heart-healthy Omega 3’s, and add the perfect amount of texture and crunch to this cake.
- Raisins: Now, I know some of you don’t like raisins, and if you are one of those people, just feel free to omit them all together. However, a traditional carrot cake includes raisins, and I love them, so I always make sure to include them!
- Canned Pineapple Chunks: Like raisins, the canned pineapple may be a more controversial ingredient. However, don’t knock it until you try it! The pineapple adds the perfect amount of sweetness to his recipe and while it’s optional, I personally don’t make my carrot cake without it.
How to Make This One-Bowl Carrot Cake Recipe
Just like this recipe name states, it truly does come together in one bowl! To make this loaf, start by preheating your oven to 350 F. Next, in a large bowl, mix together the eggs, monk fruit sweetener or cane sugar, oil, vanilla, and milk.
Once the ingredients are fully combined, grate your carrots into the bowl, then add in the flour, baking powder, cinnamon, and nutmeg. Mix to combine, then finally add in the walnuts, raisins, and pineapple, if using. Transfer your batter to a greased loaf pan, then bake for 40 minutes or until the loaf is golden on top and a toothpick comes out clean.
Once the loaf is done, pull it out of the oven and allow it to cool while you prepare the cream cheese frosting, by mixing together the cream cheese, vanilla extract, and powdered monk fruit sweetener or sugar with a hand mixer, until they’re fully combined. Finally, once the loaf is cool, top it with the frosting, slice, and enjoy! Store any leftovers in the fridge for up to one week.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Bea Moreno
Ingredients
For the Loaf:
- 2 Eggs
- ⅓ Cup Monk Fruit Sweetener or Cane Sugar
- ½ Cup Avocado Oil, or substitute melted coconut oil
- 2 Teaspoons Vanilla Extract
- ¾ Cup Milk of Choice
- 3 Carrots, grated
- 1 ½ Cups Oat Flour, or substitute all-purpose flour or gluten-free flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- ½ Cup Chopped Walnuts
- ½ Cup Raisins
- ½ Cup Canned Pineapple Chunks, drained and liquid pressed out. This is optional but highly recommended!
For the Cream Cheese Frosting:
- 1 4 Ounce Package Cream Cheese, softened to room temperature
- 1 Teaspoon Vanilla Extract
- ¾ Cup Powdered Monk Fruit or Powdered Sugar
Instructions
- To make this loaf, start by preheating your oven to 350 F.
- Next, in a large bowl, mix together the eggs, monk fruit sweetener or cane sugar, oil, vanilla, and milk.
- Once the ingredients are fully combined, grate your carrots into the bowl, then add in the flour, baking powder, cinnamon, and nutmeg.
- Mix to combine, then finally add in the walnuts, raisins, and pineapple, if using.
- Transfer your batter to a greased loaf pan, then bake for 40 minutes or until the loaf is golden on top and a toothpick comes out clean.
- Once the loaf is done, pull it out of the oven and allow it to cool while you prepare the cream cheese frosting, by mixing together the cream cheese, vanilla extract, and powdered monk fruit sweetener or sugar with a hand mixer, until they're fully combined.
- Finally, once the loaf is cool, top it with the frosting, slice, and enjoy! Store any leftovers in the fridge for up to one week.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
My last comment submitted before I could edit! Please delete if possible. This turned out very good!
No worries MJ! Thank you so much for making this recipe, I’m so glad you enjoyed it!
Is there nutrition info for this receipe? Would love to try it.
Hi Carol! Unfortunately I do not provide nutritional information for my recipes, and you can read more about why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
I think the recipe says one and a half cups oat flour, not one half.
Yes, you are correct Carol!
Cream cheese, should it be 8 ounces? The recipe says “one 4 oz package” and I couldn’t find cream cheese in anything but 8 oz packages, and half didn’t seem enough volume for the cake or quantity of sugar so I used all 8oz with the sugar as per the recipe and it seems perfect.
Hi Amy! Maybe it depends on where you live, but my local grocery store has them in 4 ounce packages ☻ you can use either or, if you use 8 ounces you’ll just have more frosting!
Unfortunately I didn’t like this at all :/ nothing personal, it just wasn’t for me! Too much like bread (I know, it was baked in a loaf pan so maybe that’s a duh). I’m glad so many other people loved it! Maybe I’m missing something.
No worries, Kylah, everyone has a different taste! Thanks so much for trying it out anyway!
This was a HIT! Used all purpose flour and olive oil because that’s what I had on hand but everyone loved it.
If you’re dairy free – use Violife cream cheese and no one could believe me that it wasn’t a dairy cream cheese frosting. The other comment is right though that you need 8 ounces for the amount of powdered sugar listed and to cover the loaf
I am so glad that this recipe turned out well for you, Elyse! Also the Violife cream cheese is a great addition to this recipe ☻ Thank you so much for making this recipe, and for leaving such a kind review!
This was SO good. I blitzed quick oats to almost flour and replaced the whole amount of flour with it. I used monk fruit extract in the cake. I added 1/4tsp ginger and 1/8tsp clove. Coconut oil, oat milk with the raisins pineapple and walnuts. I used Neufchâtel for the frosting. After cooling I put the loaf upside down to frost so it was nice and rectangular and I made the frosting per the recipe and it covered the entire thing. I will NEVER use another recipe for carrot cake. Truly amazing
I am SO thrilled that you enjoyed it, Maggie! Thank you so much for making it and for leaving such a kind review!
This turned out mostly delicious. I processed oatmeal to make oat flour but 1 1/2 cups did not seem even close to enough so I added about 3/4 cup of GF flour. When I tasted it, the very first thing I thought was, “This needs salt.” I would add at least 1/2 teaspoon. And I made it with Lakinato sugar. I’m just not a fan of that. With just 1/3 cup, I will use regular sugar the next time I make this. I skipped the frosting but the cake/bread was great. I will for sure be making this again! Thank you!!
I’m glad to hear that you mostly enjoyed it, Latia! Thank you so much for the review!
Love all the recipes
Thank you so much, Angie!
Love this recipe. Thx
Could I substitute apple sauce for the oil to reduce fat content?
Hi Sandra! While I haven’t tried it with this recipe, you could definitely give it a go! Just know it will likely turn out a bit denser. Let me know how it goes if you do try it!