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The Best Ever Healthy Carrot Cake

Author: Nicole Modic of @KALEJUNKIE

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
SERVES 12
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If you are looking for the best ever healthy carrot cake, I've got you! This carrot cake is made with gluten-free flour and sweetened with coconut sugar and pineapple. Each piece is loaded with carrots, raisins, walnuts, and pineapple and topped with a delicious cream cheese frosting. Say hello to your new favorite carrot cake recipe.

Ingredients

Carrot cake:

  • 3/4 cup finely shredded carrots packed
  • 1/2 cup crushed canned pineapple do not drain all of the liquid out. when measuring your 1/2 cup, be sure to include some of the liquid, too.
  • 1/4 cup coconut oil melted (or avocado oil)
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 cups gluten-free flour
  • 1/2 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Cream cheese frosting:

  • 1 8 oz container dairy-free cream cheese
  • 1/2 cup vegan butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice

Instructions

To make the carrot cake:

  • Preheat oven to 350F.
  • Grease an 8x8 square baking dish very well, and set aside.
  • In a medium bowl, mix together the carrots, crushed pineapple, melted coconut oil, vanilla, and vinegar.
  • Next, add the flour, coconut sugar, cinnamon, ginger, baking soda, raisins and chopped walnuts.
  • NOTE: the batter should be thick, but NOT dry and crumbly. If it is, that is ok! Just add a few more tablespoons of the pineapple juice or a few tablespoons of water. It's all good, do not worry!
  • Transfer the mixture to the greased baking dish.
  • Bake for 30-35 minutes, or until toothpick in the center comes out clean.
  • Let the cake cool completely before adding the cream cheese frosting.
  • Cut into squares and enjoy!

To make the cream cheese frosting:

  • In a bowl, beat together the dairy-free cream cheese and the vegan butter. I use a hand mixer to do this. Scrape down the sides of the bowl, as needed.
  • Slowly add in the powdered sugar, about 1/4 cup at a time, until well combined. It might look dry at first, but the more you beat it, the creamier it will become, I promise.
  • Add the vanilla extract and the lemon juice and beat all of the ingredients together until they are soft, fluffy, and fully smooth.

Notes

NOTE: the batter should be thick, but NOT dry and crumbly. If it is, that is ok! Just add a few more tablespoons of the pineapple juice or a few tablespoons of water. It's all good, do not worry!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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