Go Back
+ servings
Easy Healthy Carrot Cake Recipe

Healthy Quinoa Carrot Cake

This healthy quinoa carrot cake recipe uses a blend of almond flour and quinoa flour for a light, yet tender cake that's high in protein and absolutely scrumptious!
Course Dessert
Cuisine American
Keyword almond flour, carrot cake, gluten-free cake, healthy cake, healthy carrot cake, quinoa flour
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 14 slices
Calories 290kcal


dry ingredients:

wet ingredients:


  • 1 cup grated carrots
  • 1/2 cup almonds chopped (or nuts of choice)


  • Preheat the oven to 350ºF. Grease a bundt pan and set aside.
  • In a large bowl, whisk together the dry ingredients.
  • In a separate bowl, beat together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir together until fully combined. Fold in grated carrots and nuts.
  • Transfer the cake batter to the prepared baking tin. Bake on the center rack for 40 - 45 minutes until a cake tester inserted into the center comes out clean.
  • Allow the cake to rest for at least 10 minutes, then turn it out onto a cooling rack and cool completely before slicing.
  • For serving, we love it with some drizzled coconut butter on top!



* for the ICING: melt 1/4 cup of coconut butter. If it's not quite pourable, whisk in some melted coconut oil.


Serving: 1slice | Calories: 290kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 23mg | Potassium: 155mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1580IU | Vitamin C: 0.6mg | Calcium: 93mg | Iron: 1.5mg