HEALTHIER CARROT LOAF CAKE

If you love the warm, spiced flavors of classic carrot cake but want a lighter, more wholesome version, this Healthier Carrot Loaf Cake is for you! 🥕🍯 Made with whole wheat flour, applesauce, and honey, this cake is moist, subtly sweet, and packed with cozy spices like cinnamon, nutmeg, and allspice. Each bite is loaded with tender carrots, crunchy pecans, and shredded coconut for texture and flavor. And let’s not forget the dreamy cream cheese glaze—just the right amount of indulgence without being too heavy. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a light dessert, this carrot loaf cake is the perfect balance of wholesome and delicious!

Carrot cake loaf with cream cheese frosting on a wooden board, sliced to reveal moist texture and carrot pieces; warm and inviting.

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Hands grating an orange carrot on a shiny box grater over a white plate. Soft lighting and blurred kitchen background create a cozy mood.

Carrots 🥕

Carrots add natural sweetness and moisture to the cake while also packing a nutritional punch—they’re rich in beta-carotene, fiber, and antioxidants. They help keep the loaf cake tender while adding a subtle earthiness that pairs perfectly with warm spices like cinnamon and nutmeg.

Honey 🍯

Instead of refined sugar, this recipe uses honey for a natural sweetness that enhances the warm flavors of the cake. Honey not only adds moisture but also provides antioxidants and trace minerals, making it a great alternative to processed sweeteners. Its mild floral notes complement the spices beautifully.

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Recipe Origin | CARROT LOAF CAKE

Carrot cake has long been a favorite for its unique blend of sweet, spiced flavors and hearty texture. Traditional versions can be rich and heavily frosted, so we wanted to create a lighter, more nutrient-dense version that still delivers on taste and texture. By swapping out some all-purpose flour for whole wheat flour, using applesauce and honey instead of excess sugar and butter, and keeping the cream cheese glaze light, this loaf cake is a healthier take on the classic. Perfect for those who love indulgence but also want a more balanced option!

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Flour and brown spices in a white bowl on a wooden surface, with a glimpse of orange shredded carrots nearby. Baking preparation mood.

Tips, Serving Suggestions, and Storage Advice

Grate the Carrots Finely – Use the small holes on a box grater for a finer texture that blends seamlessly into the cake.
Toast the Pecans – Lightly toasting the pecans before adding them to the batter enhances their natural nuttiness and crunch.
Use a Kitchen Scale – Measuring flour by weight instead of cups ensures accuracy and prevents a dry cake.
Make It Dairy-Free – Swap the cream cheese glaze for a simple powdered sugar and almond milk glaze.

Close-up of a brown bowl with a mixer blending thick batter with orange specks, on a kitchen counter with a spoon nearby.

Add Raisins or Pineapple – For extra sweetness and texture, mix in a handful of golden raisins or finely chopped pineapple.
Don’t Overmix – Stir the batter just until combined to keep the loaf light and fluffy.
Check for Doneness Early – Since ovens vary, start testing the cake around 50 minutes with a toothpick—if it comes out clean, it's done!
Let It Cool Before Glazing – If the cake is too warm, the glaze will melt and slide off.
Store for Freshness – Keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze for Later – Wrap slices individually and freeze for up to 3 months. Just thaw at room temperature or warm in the microwave for a fresh-from-the-oven taste!

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Unique Recipe Qualities

Healthier than Traditional Carrot Cake – Less sugar, more whole grains, and natural sweeteners!
Perfect for Any Time of Day – Enjoy as a breakfast treat, snack, or light dessert.
Moist & Flavorful – Applesauce and honey keep it soft while spices add warmth.
Nutty & Textured – Pecans and coconut provide crunch and depth of flavor.
No Heavy Frosting – Just a light, tangy cream cheese glaze instead of thick layers of frosting.

Golden-brown loaf of banana bread cooling on a wire rack. The kitchen countertop is visible in the background, creating a cozy baking scene.

Balanced Sweetness – Not overly sweet, making it great for those who prefer a more subtle treat.
Customizable – Easily swap ingredients to fit your dietary preferences.
Meal Prep Friendly – Makes a great grab-and-go breakfast option.
Great for Gifting – A beautiful homemade loaf that’s perfect for sharing!
Simple Yet Elegant – Easy to make but feels like a special treat.

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Healthier Carrot Loaf Cake with Cream Cheese Glaze

Ingredients

Carrot cake with cream cheese frosting on a wooden board, surrounded by shredded carrots and pecans. Warm, inviting setting.

For the Cake:

Unsalted butter, for greasing the pan
1 ¼ cups all-purpose flour, plus extra for dusting
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
½ teaspoon fine salt
½ cup vegetable oil
½ cup applesauce
½ cup honey
1 ½ teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
½ cup chopped pecans
½ cup shredded sweetened coconut

Carrot cake slices with cream cheese frosting on a wooden board, surrounded by shredded coconut, chopped pecans, and carrot pieces.

For the Cream Cheese Glaze:

2 ounces cream cheese, at room temperature
3 Tablespoons unsalted butter, at room temperature
¼ cup confectioners' sugar
½ teaspoon pure vanilla extract
2 to 3 Tablespoons milk

Instructions

Preheat & Prepare the Pan – Preheat the oven to 350°F (175°C). Grease a standard loaf pan with butter and dust with flour. Line with parchment paper, leaving an overhang for easy removal.
Mix the Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
Combine the Wet Ingredients – In the bowl of a stand mixer (or using a hand mixer), beat the vegetable oil, applesauce, and honey until smooth. Add the vanilla and eggs, then mix on medium speed until the batter becomes light and well combined, about 1 minute.
Incorporate the Dry Ingredients – Reduce the mixer speed to low and slowly add the flour mixture, mixing just until combined.
Fold in the Mix-Ins – Gently fold in the grated carrots, chopped pecans, and shredded coconut. Do not overmix.
Bake the Cake – Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
Make the Glaze – In a medium bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar and mix until combined. Stir in the vanilla, then add the milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Glaze & Serve – Drizzle or spread the glaze over the cooled cake. Slice and enjoy!

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