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 3 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


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