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5 from 1 vote

Healthy Carrot Cake

A healthy carrot cake, naturally sweetened with applesauce and maple syrup, loaded with freshly grated carrots, warming spices, topped with a honey cream cheese frosting and crunchy walnuts.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert


  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ½ cup coconut sugar
  • ¼ cup avocado oil
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups spelt flour or sub for HealthNut GF Flour Blend
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 1 ½ cups grated carrots


  • ¾ cup cream cheese
  • ¼ cup greek or skyr yogurt
  • 2 tablespoons raw honey
  • ½ teaspoon pure vanilla extract


  • ½ cup chopped walnuts or pecans


  • Preheat the oven to 350℉. Line a 9 X 9 inch baking pan with parchment paper. Set aside.
  • In a small bowl, combine the almond milk and apple cider vinegar and set aside for about 10 minutes, to thicken up to “buttermilk” consistency.
  • In a large bowl, whisk together the eggs, apple sauce, coconut sugar, avocado oil, maple syrup, vanilla adding the “buttermilk” last.
  • Sift in the spelt flour, almond flour, baking soda, cinnamon, ginger, nutmeg and salt. Stir until well combined. Fold in the shredded carrots.
  • Pour into baking pan, and bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow to cool on wire rack completely before adding frosting.
  • Once the cake is completely cooled, prepare the frosting: In a medium bowl, add the cream cheese, yogurt, honey and vanilla. Using a handheld mixer, beat until smooth.
  • Spread the frosting on top and sprinkle with walnuts or pecans. Cut into 9 squares or 12 smaller squares. Store leftovers in an airtight container in the fridge.