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
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What others are saying
SO GOOD and very easy to make.
I made mine with ap flour and into little cupcakes which they worked out great.
Thank you for the recipe 🙂
I’m so happy you loved it!! THank you Anna!