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Easy & Healthy Carrot Cake with Cream Cheese Frosting

Easy and Healthy Carrot Cake with Cream Cheese Frosting

An easy and healthy carrot cake recipe with cream cheese frosting. This cake is moist and utterly delicious. No fancy equipment is required. It is made completely from scratch. The frosting spreads pretty thin so I usually make a double batch. I'll leave this up to you to decide.
Prep Time 20 mins
Bake Time 1 hr
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine French
Servings 16 slices
Calories 279 kcal


  • hand blender
  • 9" cake pan


For the cake:

  • 2 eggs
  • 1 cup coconut sugar
  • cup olive oil
  • 3 large carrots, finely grated
  • ¾ cup walnuts, chopped + plus more to garnish
  • ¾ cup pineapple, finely chopped, fresh or canned
  • ½ cup desiccated coconut
  • 2 cups all-purpose wheat flour, sifted
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • pinch salt

For the frosting:

  • 4 ½ oz Philadelphia cream cheese
  • ¼ cup butter, soft
  • 4 tbsp powdered sugar or another similar type of sweetener that you prefer


  • Preheat the oven to 300°F (150°C).
  • Keep the eggs at room temperature. Whisk them with a hand blender until they are double the volume. Add sugar and continue to whisk until the mass is smooth and fluffy.
  • Still whisking at high speed, slowly pour the oil, then transfer into a bowl. Add in the grated carrots, pineapple, walnuts, coconut and mix gently.
  • Sift flour into a separate bowl, add baking powder, soda, cinnamon, and salt, then mix well. Fold in with the carrot mixture and gently combine all ingredients.
  • Transfer the dough into a 9 inch (24cm) cake pan lined with baking paper. Bake for 1 hour or an inserted skewer comes out clean.
  • Let the cake cool completely before covering it with frosting.

To make the frosting:

  • While the cake is baking, beat the cream cheese together with the soft butter and powdered sugar. Place in the fridge until ready to use.
  • Cut the completely cooled cake horizontally into two parts. Cover the bottom part with ⅓ of the frosting and then place the other piece of the cake back on top. Spread the remaining frosting over the top of the cake. Garnish with walnuts (optional).
  • Store cake in the fridge.


Meal plan-friendly. Vegetarian.
Estimated nutrition per serving:
  • 279 kcal
  • 17g Fats
  • 30g Carbs
  • 3g Protein
Keyword cake, carrot cake, cream cheese frosting, easy, meal plan friendly, vegetarian