Healthier Carrot Cake

This is the BEST healthy carrot cake ever! Made with wholegrain spelt flour, low fat Greek yogurt, and loaded with shredded carrot, raisins, chopped walnuts, coconut flakes, and topped with a healthier cream cheese frosting. Perfectly moist and yum!
Prep Time 15 mins
Cooking Time 40 mins



Carrot cake

Cream cheese frosting


Bake cake

  1. Preheat oven to 180°C / 350°F.
  2. Line a bread tin with parchment paper.
  3. In a large mixing bowl, add beaten egg, Greek yogurt, olive oil, milk, erythritol monkfruit sweetener and vanilla extract. Whisk until combined.
  4. In another large mixing bowl, add flour, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until combined.
  5. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
  6. Gently fold in grated carrots, walnuts, raisins and desiccated coconut until just combined.
  7. Transfer mixture to lined bread tin. Bake for 40 minutes or until an inserted stick comes out clean.
  8. Let cake cool completely before frosting.

Frost cake

  1. Make frosting by whisking all ingredients for the frosting (except for desiccated coconut) until smooth and combined. The erythritol monkfruit sweetener might take a little while to dissolve but it will with a little patience.
  2. Spread frosting evenly on top of the cooled carrot cake.
  3. Garnish with desiccated coconut on top. Cut into slices and enjoy!


  • I used skim milk but you can substitute with any milk (eg. almond milk) if you like.
  • Feel free to substitute erythritol monkfruit sweetener with any other sweetener of choice. If using a liquid sweetener (eg. maple syrup), use 30ml and reduce decrease amount of milk to 30ml.
  • Feel free to substitute whole wheat spelt flour with plain flour / whole wheat flour / gluten free flour blend of choice. I don't recommend using any other flours for this recipe.
  • Feel free to omit raisins if you don't like them!
  • Feel free to substitute walnuts with any other chopped nuts such as pecans.