How to Make Carrot Cake with Greek Yogurt Frosting

Let’s be honest—carrot cake has a bit of an identity crisis. On one hand, it sounds healthy (hey, it’s got carrots, right?). But one slice of traditional carrot cake can pack over 500 calories, loaded with sugar and heavy frosting. That’s why we created this guilt-free, nutrient-packed, healthy carrot cake recipe that’s just as moist, sweet, and satisfying—without the sugar crash.

This lightened-up version uses fresh carrots, whole wheat pastry flour, almond milk, applesauce, and a boost of protein powder to keep you full and energized. The best part? The creamy Greek yogurt frosting is so dreamy, you won’t even miss the cream cheese. So if you're celebrating a birthday or Easter, or just want a better-for-you treat with your coffee, this recipe is about to become your new go-to.

How to Make Carrot Cake with Greek Yogurt Frosting

Prep Time: 10 minutes | Cook Time: 25 minutes

Servings: 16 slices

Ingredients

For the Cake:

• • • 3 cups carrots, grated fresh (330g)
    • 1¾ cups whole wheat pastry flour (210g)
    • 2½ scoops unflavored protein powder (about ¾ cup + 2 tbsp or 70g)
    • 3¾ tsp baking powder
    • 2¼ tbsp cinnamon
    • ¾ tsp nutmeg
    • ¾ tsp salt
    • Stevia sweetener (3½ tbsp sugar equivalent, adjust based on your brand)
    • 3 eggs, room temperature
    • ¾ cup almond milk (or preferred milk)
    • ⅔ cup unsweetened applesauce (about 160g)
    • ⅓ cup coconut oil
    • ⅓ cup maple syrup, stevia-sweetened
    • 1½ tsp vanilla extract

Optional Mix-Ins:

• • • ⅓ cup raisins
    • ⅓ cup chopped walnuts or pecans

For the Greek Yogurt Frosting:

• • • 2 cups non-fat Greek yogurt (about 400g)
    • 2 scoops vanilla protein powder (about ⅔ cup or 60g)
    • Stevia sweetener, to taste (if your protein powder isn’t sweet enough)

Instructions:

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C) and prepare your baking pans by lightly greasing them. You can use 9-inch round cake pans or an 8x8-inch square baking pan, depending on your preference. Make sure your pans are evenly coated so the cake comes out easily once baked.

Step 2: Grate the Carrots

Grate 3 cups of fresh carrots using a box grater or a rotary cheese grater. The texture of the freshly grated carrots makes all the difference in achieving a moist cake. 

Step 3: Combine Dry Ingredients

In a large mixing bowl, combine whole wheat pastry flour, unflavored protein powder, baking powder, cinnamon, nutmeg, salt, and stevia sweetener. Stir the dry ingredients well using a balloon whisk to ensure everything is evenly distributed.

Step 4: Mix Wet Ingredients

In another bowl, whisk together eggs, almond milk, unsweetened applesauce, coconut oil, maple syrup, and vanilla extract until fully combined. This mixture will bring all the wet ingredients together and create the base for the batter.

Step 5: Combine Wet and Dry Ingredients

Now, gently pour the wet ingredients into the dry ingredients. Using a silicone spatula, carefully fold the ingredients together. Be cautious not to overmix, as this can lead to a dense texture. It’s perfectly fine if there are a few lumps left in the batter; the goal is to combine the ingredients without activating the gluten too much.

Step 6: Add Optional Mix-ins

If you want to include raisins or chopped walnuts/pecans, now is the time to fold them into the batter. These add-ins bring extra texture and flavor, but they’re completely optional.

Step 7: Pour Batter into Pans

Once the batter is well mixed, divide it evenly between your prepared cake pans. Use your spatula to smooth the top of the batter, ensuring it’s evenly distributed for consistent baking.

Step 8: Bake the Carrot Cake

Place the pans on the center rack of your preheated oven. Bake for about 25 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. You can also gently press the top of the cake, and if it springs back, it’s done.

Step 9: Cool the Cake Layers

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Afterward, transfer the cakes onto a cooling rack to cool completely. It’s very important to let the cakes cool to room temperature before frosting, or the frosting may melt off.

Step 10: Prepare the Greek Yogurt Frosting

While the cakes are cooling, prepare the frosting by mixing Greek yogurt, vanilla protein powder, and stevia sweetener (if needed) in a small bowl. Whisk everything together until smooth and creamy. This frosting is a healthier alternative to traditional cream cheese frosting, offering protein and a tangy taste that perfectly complements the cake.

Step 11: Frost the Carrot Cake

Once the cake layers have cooled completely, place one layer of the cake onto a serving plate. Spread a thin layer of the Greek yogurt frosting over it. Repeat this process with the second layer of cake, then cover the entire cake with the remaining frosting. If desired, top with extra chopped walnuts or pecans for added crunch and visual appeal.

Tips & Variations For Healthier Carrot Cake

• If you don’t want to use stevia, you can substitute it with coconut sugar or your favorite sweetener. Just ensure you adjust the quantity based on the sweetness level.
• To make this recipe vegan-friendly, simply swap out the eggs for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a plant-based protein powder.
• For a spicier cake, consider adding ground ginger or cloves to the mix.

Why This Healthy Carrot Cake Is Actually Good for You

Unlike traditional carrot cake, this version is packed with nutrients that support your body while still satisfying your sweet tooth. Fresh carrots provide fiber and vitamin A. Whole wheat pastry flour brings complex carbs that help you feel full and energized. Protein powder and Greek yogurt give this cake a high-protein profile, making it perfect as a post-workout snack or a balanced dessert. The use of stevia and stevia-sweetened maple syrup keeps the sugar content low, so you can indulge without the crash. Plus, there’s no butter or heavy oils—just a touch of heart-healthy coconut oil and the natural moisture from applesauce and carrots.

Make Your Own Carrot Cake Today!

This healthy carrot cake is the kind of recipe that surprises people. It doesn’t taste healthy—it tastes like real carrot cake. Moist. Lightly sweet. Spiced just right. And topped with a cool, creamy frosting that rivals traditional cream cheese without the heaviness. This cake checks all the boxes: easy to make, full of good-for-you ingredients, and truly delicious.

And yes—it’s freezer-friendly. Just wrap individual slices in plastic wrap and store them in a freezer-safe bag. You’ll thank yourself later.

Frequently Asked Questions About Carrot Cake

Can I make this carrot cake gluten-free?

Yes, you can! Swap the whole wheat pastry flour with a 1:1 gluten-free flour blend that includes xanthan gum. This helps with structure and texture. Keep in mind the result may be slightly different in texture, but still moist and delicious.

How do I store the carrot cake?

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted cake layers for up to 3 months—just wrap them tightly in plastic wrap and store them in a freezer-safe bag or container.

Can I skip the protein powder?

Absolutely. If you prefer not to use protein powder, simply replace it with an equal amount of almond flour or more whole wheat flour. The texture will still be great; you’ll just lose some of the added protein benefits.

Can kids eat this cake?

Yes! It’s sweetened with natural sweeteners and packed with hidden veggies, so it’s a fantastic option for kids. They won’t even know it’s healthy.

Can I use store-bought shredded carrots?

It’s not recommended. Store-bought shredded carrots are too dry and thick, which can result in a crumbly cake. Freshly shredded carrots create a moist, soft texture that makes this cake so good.

Can I turn this into cupcakes?

Yes! Simply divide the batter into lined cupcake tins and bake at 350°F for 18–20 minutes. This recipe makes approximately 18 cupcakes.