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healthier carrot cake loaf with cream cheese frosting made with whole wheat flour

Healthy Carrot Cake Loaf with Cream Cheese Frosting

Andrea Toole
This healthier Carrot Cake Loaf is made with whole wheat flour, greek yogurt, and less sugar than many recipes call for. But, it is still just as delicious and wonderfully moist. Don't skip the cream cheese frosting!
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Dessert, Snack
Cuisine American
Servings 8 slices

Ingredients
  

Carrot Cake Loaf

  • 1 cup whole wheat flour, spooned and levelled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 ½ tsp cinnamon
  • 1 tsp ground ginger
  • Pinch nutmeg
  • 1/3 cup vegetable oil (I used canola)
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup plain or vanilla Greek yogurt
  • 1 tsp vanilla extract
  • 1 ½ cups shredded carrot (from about 1 large carrot)
  • 1 small apple, shredded (about 3/4 cup)
  • 1/2 cup walnuts, chopped

Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
  • 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
  • 1/2 tsp vanilla extract

Instructions
 

Carrot Cake Loaf

  • Preheat the oven to 350F and line a 9 inch loaf baking pan with parchment paper.
  • Add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg to a medium mixing bowl and whisk together. 
  • In a separate large bowl whisk together the oil, brown sugar, eggs, yogurt and vanilla extract.
  • Add the dry ingredients into the wet ingredients and mix together until just combined. Fold in the shredded carrots and apple and the chopped walnuts.
  • Pour into the parchment lined loaf pan and spread evenly. Bake for 65-75 minutes or until the middle of the loaf is set. (It may take slightly longer depending on your oven)
  • Once done baking, remove from the oven and allow the carrot cake to cool for a few minutes in the hot pan before transferring to a wire cooling rack.

Cream Cheese Frosting

  • While the carrot cake cools, mix together all the ingredients for the cream cheese frosting until light and fluffy using an electric mixer (or your own arms if you're strong)! Add more powdered sugar if you prefer a sweeter frosting.
  • Once the loaf has cooled, spread the frosting on top. Slice into 6-8 slices and enjoy!

Notes

Store covered in the refrigerator for up to 3-4 days. It will last about 5 days if you skip the cream cheese frosting. 
Keyword carrot cake, cream cheese frosting, healthy carrot cake, whole wheat carrot cake loaf