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Also note: While I am a certified nutrition coach, I am not a medical doctor. Information here is not intended to be a replacement for the advice you should seek from your doctor.
Healthy Carrot Cake – A Plant-Based Spring Classic Reinvented
There’s just something about spring that makes me crave carrot cake. Maybe it’s the pastel everything, maybe it’s the six Easter events my kids somehow ended up in — or maybe it’s just a nostalgic way to sneak more veggies into dessert (and, let’s be honest, breakfast). Either way, this Healthy Carrot Cake delivers: it’s moist, fluffy, gently spiced, and full of nourishing ingredients like oats, carrots, and—if you’re feeling bold—beets and dates (perfect for adventurous eaters and teens who don’t ask too many questions).
As a mom of five in a blended family (ranging from baby bottles to teens), I’ve learned how to pack nutrition into food that still feels like a treat — and that includes dessert. Whether you’re baking for your family or meal-prepping a healthy snack that doubles as a sweet bite, this recipe fits the bill.
Why This Healthy Carrot Cake is Different
Most carrot cakes are loaded with sugar, refined flour, and frosting so sweet it’ll make your teeth hum. This one? Not so much.
This healthy carrot cake recipe is made with:
- Wholesome oat flour instead of white flour
- Medjool dates and date sugar to sweeten naturally
- Grated carrots and (optional—don’t bolt!) beets add moisture, vibrant color, and a boost of nutrients.
- A creamy, plant-based protein frosting with no dairy or refined sugar
It’s gluten-free, made with whole food ingredients, and can be adapted to your level of sweetness (beet-free option included!).
Want to turn it into healthy carrot cake muffins or a loaf instead? This batter works great as a base — just adjust your bake time accordingly.
🥄 How to Make Oat Flour at Home
No oat flour in your pantry? No problem.
To make your own:
- Add rolled oats or quick oats to a high-speed blender or food processor.
- Blend on high until it becomes a fine, flour-like powder (about 30 seconds to 1 minute).
- Sift to remove any coarse bits, if needed.
1 cup of oats = about 1 cup of oat flour. Super budget-friendly and perfect for gluten-free baking!
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🥕 Carrots + Beets: A Colorful, Nutrient-Dense Pair
Carrots are sweet, fiber-rich, and packed with vitamin A — the perfect veggie to add to healthy baked goods. Beets, while optional, bring moisture and a beautiful natural hue, plus iron, folate, and antioxidants.
Not a beet fan? You can totally swap them for extra grated carrots.
🍬 Sweeteners: Dates & Date Sugar
This healthy carrot cake is naturally sweetened with whole Medjool dates, which add rich flavor, moisture, and binding power — they’re essential to the texture and sweetness of the cake. I also include date sugar for an extra layer of natural sweetness, but if you don’t have any on hand, you can increase the number of whole dates to compensate (about 3–4 extra dates per ½ cup of date sugar). On the flip side, if you’re out of Medjool dates, you can use additional date sugar and add a splash more applesauce or plant milk to maintain moisture.
🧁 Healthy Cream Cheese Frosting – Without the Dairy
If you’re wondering how to make healthy carrot cake icing, I’ve got you. My plant-based Protein Cream Cheese Frosting is:
- Dairy-free and gluten-free
- Lightly sweetened
- Packed with plant protein
It’s creamy, spreadable, and pairs perfectly with this cake. Frost it as a layer cake, loaf, or cupcakes — or skip it entirely if you’re going minimalist.
🎥 Want to Watch It Come Together?
Watch the full Facebook Live (long, unfiltered, and full of stepmom-stepdaughter kitchen vibes!) here:
💬 FAQs
Store leftovers at room temperature, covered for 2-3 days, or up to a week in the refrigerator. I’m freezing my second batch right now. Will let you know how that goes later!
1/8th of this cake (without icing) is 367 calories, which is a fairly large piece, so you could easily eat less. It’s lower in sugar and more nutritious than most desserts, which makes it a tasty alternative. See detailed nutrition facts above.
✨ More Healthy Baking Inspiration
The Benefits of Apples in Baking
References
- Baking with Oat Flour vs. Wheat Flour – Livestrong
- “The Healthiest Sweetener” – Nutritionfacts.org
- “Are Dates Healthful?” – Medical News Today
- https://www.healthline.com/nutrition/foods/carrots – Healthline
- https://www.healthline.com/nutrition/foods/beetroot – Healthline
- http://www.carrotmuseum.co.uk/carrotcake.html – World Carrot Museum
Healthy Carrot Cake with Dates
Ingredients
- 2 cups oat flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- 1 pinch salt
- 1 ½ cup date sugar
- 3 tbsp Ground flaxseed
- ¼ cup water
- 2 cups carrots grated, or 200g
- 1 cup Beets grated, or 150g (optional, or add more carrots)
- ½ cup walnuts optional
- 1 cup whole pitted dates Medjool dates
- ¼ cup apple sauce unsweetened preferably
- 1 tsp vanilla
- 1 ½ cup soy milk or other dairy replacement of choice
Instructions
- Preheat the oven to 350 degrees fahrenheit (176 celsius).
- Grease and line the bottom of two 9 inch pans with parchment paper. Alternatively grease the pans and flour the bottom and sides.
- Mix the ground flax and water in a bowl and set aside.
- Add the carrots, beets, dates, and walnuts (if desired) and process until fine but still chunky. Alternatively, finely grate carrots and beets, and finely dice dates and walnuts.
- In a large bowl, mix all of the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, salt, and date sugar.
- In a small bowl, mix all of the wet ingredients: apple sauce, vanilla, and soy milk. Add the ground flax and water mixture and combine.
- Pour the wet ingredients into the dry ingredients and mix until batter is smooth. Stir in the carrots, beets, dates, and walnuts.
- Divide the batter between the cake pans for a layered cake (layers are thin). Alternatively, you can pour it all in one pan.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, about 30-40 minutes.
- Allow the cake to cool for about 15 minutes, then gently turn the pan over and slowly release the cake from the pan.
- Prepare icing from my Protein Cream "Cheese" Icing recipe detailed above! Frost generously between the layered cakes, on top, and around.
Nutrition
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