Natural Carrot Cake Recipe

Name: Natural Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/4 cups All-purpose Flour; 1/4 teaspoons Ground Cinnamon; 1/8 teaspoons Ground Ginger (optional); 1/4 teaspoons Baking Soda; 1/8 teaspoons Baking Powder; 1 pinch Salt; 1/4 cups Freshly Grated Carrots; 2 Tablespoons Finely Minced Pineapple (drained From A Can Is Fine); 2-1/2 Tablespoons Unsweetened Coconut Flakes; 1 whole Large Egg White; 1 Tablespoon Liquid Coconut Oil; 1/4 teaspoons Vanilla Extract; 3 Tablespoons Apple Juice Concentrate, Defrosted; FOR THE FROSTING:; 3 ounces, weight Cream Cheese, Softened; 3 Tablespoons Honey

Servings: persons

FOR THE CAKE:
1/4 cups All-purpose Flour
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Ground Ginger (optional)
1/4 teaspoons Baking Soda
1/8 teaspoons Baking Powder
1 pinch Salt
1/4 cups Freshly Grated Carrots
2 Tablespoons Finely Minced Pineapple (drained From A Can Is Fine)
2-1/2 Tablespoons Unsweetened Coconut Flakes
1 whole Large Egg White
1 Tablespoon Liquid Coconut Oil
1/4 teaspoons Vanilla Extract
3 Tablespoons Apple Juice Concentrate, Defrosted
FOR THE FROSTING:
3 ounces, weight Cream Cheese, Softened
3 Tablespoons Honey

1
Preheat the oven to 350 F and spray 8 wells in a mini muffin pan with cooking spray. You can also make 4 regular-sized muffins, just increase the cooking time by 3-5 minutes.
2
In a medium bowl, combine the flour, cinnamon, ginger (if using), baking soda, baking powder and salt.
3
In another bowl, combine the rest of the carrot cake ingredients and stir very well. Add the wet ingredients to the dry ingredients, and stir to combine.
4
Divide the batter between the 8 mini muffin cups, or 4 regular muffin cups, and bake for 10 minutes (for mini cakes). Check for moist crumbs clinging to a toothpick inserted in the center, and then remove from the oven.
5
While cooling, beat together the cream cheese and honey until light and fluffy. Frost the cakes and serve.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1/4 cups All-purpose Flour, 1/4 teaspoons Ground Cinnamon, 1/8 teaspoons Ground Ginger (optional), and more.

Yes, Natural Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Natural Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions