Healthy Spelt Flour Carrot Cake

Healthy Carrot Cake

Spelt flour carrot cake is here to satisfy all your carrot cake cravings! I’ve always been a fan of carrot cake, so I’m excited to finally share a recipe of my own. It’s made with spelt flour, sweetened with coconut sugar + maple syrup, and is the only healthy carrot cake recipe you need this fall!

It deliciously sweet, dare I say moist, and topped with the best maple cream cheese glaze.

Healthy Carrot Cake

Months ago I shared a recipe for carrot cake oatmeal bars. While I love that recipe, I wanted to create a recipe that was more cake like. I’ve tested this one 3 times, and it’s definitely going to be a year-round staple.

I grew up in a family that always had something sweet in the morning. My mom would always enjoy a slice of homemade cake with her coffee, so I wanted to create a healthier cake recipe, and this one was such a hit!

I love using spelt flour in place of flour because its higher in fiber and protein, has a mildly nutty flavor, and provides essential nutrients like iron, magnesium and zinc.

Healthy Carrot Cake

The cake gets most of its moisture from the applesauce. Applesauce is a great addition to recipes when you want to cut back on the fat, but it also adds a little bit of sweetness without needing to add more sugar.

The glaze can be made dairy-free if you sub a vegan cream cheese, and this cake is freezer friendly too!

For a nut free versions, just leave out the chopped walnuts!

Spelt Flour Carrot Cake

5 from 9 votes
Course: Baked goods


Prep time


Cooking time


Total time



*I have not tested any other flour substitutes for this recipe
*I swapped almond milk for the coconut oil in the icing from my original recipe, and found the texture to be even better!


  • 1 + 1/2 cups spelt flour

  • 2 cups grated carrots, about 3 large carrots or 4-5 thinner ones

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 1/2 cup melted coconut oil

  • 1/2 cup unsweetened applesauce

  • 2 eggs, at room temp

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 8 oz cream cheese (dairy or dairy-free), I prefer whipped cream cheese

  • 1/4 cup pure maple syrup

  • 1 tsp vanilla extract

  • 1-2 tbsp non-dairy milk, as needed to thin


  • Preheat your oven to 350 F.
  • In a large bowl, whisk together the carrots, coconut sugar, maple syrup, eggs, coconut oil, applesauce and vanilla.
  • In a separate bowl, mix together the spelt flour, baking soda, baking powder, spices and salt.
  • Pour the dry ingredients into the wet, and mix together until well incorporated.
  • Pour the batter into a parchment lined rectangular baking dish. Mine was around 9 x 13. You can also use a 9″ cake pan, or loaf pan (note baking time adjustment below)
  • Bake for about 35-40 minutes, until the top is firm to touch, and a toothpick comes out clean. If using a loaf pan, baking may be closer to 45-50 minutes.
  • Once done, remove from oven and let cool completely before icing.
  • Whisk the cream cheese, maple syrup, non-dairy milk and vanilla in a small bowl until thick. I usually start off with 1 tbsp of milk and add more if needed.
  • Spread over the cake using a spatula. Top with cinnamon and crushed walnuts (optional). The cake is best served at room temperature.
  • Keep refrigerated for up to 2 weeks. If freezing, I suggest freezing prior to glazing and storing for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

Other baked goods you may like:

Gluten-free Pumpkin Loaf

Fudgy Almond Butter Brownies

Cinnamon Swirl Banana Bread


  1. Can I use oil instead of coconut oil?

  2. Sharon Bendrihem

    Todah rabah Gal! The cake is beyond delicious! I made it for shabbat and just made it again now! Cant wait to try your other recipes. Loads of hatzlacha to you and your husband ♡

  3. Keeley

    For starters I generally do not leave reviews, but flet I must because this cake was perfection! Not too sweet, but just sweet enough and made with all healthy ingredients. I do not usually bake, but wanted to surprise my husband. The family has not stopped eating it.
    Just for reference for others if wanted:
    I used violife vegan cream cheese, would never know the difference, amazing. I also made 1 1/2 x icing recipe because I made it a layer cake.
    Used 3- 6″ cake round cake pans, 18-21 mins cook time at same temp.

    Really great! Thank you!

    • Hey Keeley, thank you so much for your kind review! I’m so happy to hear that you enjoyed this recipe 🙂

  4. Could I replace the coconut sugar with date sugar?

    • Texture wise I think it should work! I never baked with date sugar so I’m not sure if it will affect the level of sweetness or not

  5. Jeanette T

    I was wondering if I could use sprouted spelt flour in your recipe. If yes, would I use 1:1 measurement?

  6. Ahlam Othman

    I made this today and everyone loved it!! This recipe is delicious and will definitely be making it again.

  7. What about for people who don’t like cream cheese? 😬😬

  8. This is such a great recipe. Crowd favourite 🙂

  9. Alexandra


    I tried the receipt and it’s tasty, but i found it very grassy. Could I replace the oil with something else? More apple sauce? Thank you!

    • Hey Alexandra! You may be able to swap 3/4 applesauce and 1/4 cup oil instead ☺️ Let me know if you try it!

  10. I absolutely LOVED this carrot cake recipe. It was so delicious, I already made it twice! Both times, the pan was scraped clean. I substituted the spelt flour for 1:1 gluten free flour and the consistency and taste was still perfection!

  11. Lindsey Davis

    This was so good!

  12. I made this today and I can’t stop eating it! It’s truly is moist and delicious. And the icing tastes like the icing on a Cinnabon yummmmm. Definitely recommend making this

  13. Bianca Gibbs

    Yum so excited to try this!! What would be a good substitute for spelt flour?
    Half almond meal, half oat flour? xx

    • Hey Bianca! I’m not sure that combo would work since almond flour is a lot lighter in texture and the cake may be too wet. You may have success with all oat flour, otherwise regular flour or a gluten free 1:1 flour blend would be best!

      • I really want to try this recipe!! In these days I will bake it. Is there any substitute for apple sauce that could work well in this recipe?

        • Hey Pilar! The applesauce is used to add moisture to the bread, and a little sweetness, without needing to add more oil. My only recommendation would be to increase the amount of oil in place of the applesauce. I haven’t tested it myself, but believe it should work well!

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