Best Moist Carrot Cake Recipe in the World! (Healthy Recipe)

If you are looking for the best healthy and moist carrot cake recipe in the world, then this is the one—it is healthy, sugar-free, and has no flour, yet still tastes amazing. Plus, you will never have to complain about not having enough frosting.

Watch my video below for a simple, step-by-step recipe for creating this delicious moist Sugar-Free Carrot Cake. If you enjoy it, don’t forget to like and subscribe for more easy and tasty recipes!

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Why This is the Best Moist Carrot Cake Recipe in the World

This healthy carrot cake recipe is moist, naturally sweet, and made with simple, wholesome ingredients. It’s soft, rich, and packed with warm spices—without any of the unhealthy extras.

Here’s why you’ll love it:

• Naturally sweet – Prunes (or dates) add just the right amount of sweetness.
• Super moist – Finely grated carrots keep it soft, never dry.
• Light but satisfying – Oats and almonds give structure without making it heavy.
• Easy to make – Blend, mix, bake, and frost. That is it!
• Topped with creamy ricotta frosting – Smooth, slightly tangy, and delicious.

Once you try it, you will not miss the usual ingredients!

Simple Ingredients, Big Flavor

You don’t need refined sugar or processed ingredients to make a delicious sugar-free carrot cake. This recipe keeps it simple with natural sweeteners and everyday pantry staples for a guilt-free treat.

Cake Ingredients:

• 4 carrots, peeled and grated
• 12 prunes (or dates/raisins)
• 1 cup (90g) oats
• ½ cup (75g) almonds
• ½ cup (100ml) milk
• 2 eggs (or substitute)
• 1 tsp (4g) baking powder
• 1 tsp (2.6g) ground cinnamon
• 2 tsps (8g) stevia powder
• A pinch of salt

Ricotta Frosting with Stevia:

• 1 cup (250g) ricotta cheese (full-fat or part-skim)
• ¼ tsp (1g) stevia powder (to taste, start with ¼ teaspoon and adjust as needed)
• 1 tsp (4g) vanilla extract
• A pinch of salt
• Optional: Lemon zest for added flavor

How to Make This Moist Carrot Cake

Making the best moist carrot cake recipe in the world is easier than you think. This flourless, sugar-free version comes together with simple ingredients and a few easy steps. Let’s get started!

Step 1: Soak the prunes 

Pour hot water over 12 prunes to soften them. If you don’t have prunes, you can use dates (chopped) or raisins (no need to soak).

Step 2: Grate the carrots

Peel and finely grate 4 carrots. A fine texture helps blend everything evenly and keeps the cake extra moist.

Step 3: Chop the prunes

Once softened, chop the prunes (or dates) into small pieces and mix them with the grated carrots. Set aside.

Step 4: Prepare the oat-almond flour

Add 1 cup of oats and ½ cup of almonds to a blender or food processor. Blend until finely ground into a flour-like texture.

Step 5: Mix the batter

In a large mixing bowl, combine the oat-almond flour, grated carrots, and chopped prunes.

Step 6: Add the wet ingredients

Crack 2 eggs into the mixture. Then pour in ½ cup (100ml) of milk and mix well.

Step 7: Add the dry ingredients

Stir in 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 2 teaspoons of stevia powder, and a pinch of salt. Mix everything until fully combined.

Step 8: Prepare the baking tray

Line a flat baking tray with parchment paper and lightly brush it with oil to prevent sticking.

Step 9: Spread the batter

Pour the batter onto the tray and use a spatula or the back of a spoon to spread it evenly. The layer should be about ¼ inch thick.

Step 10: Bake

Bake at 350°F (175°C) for 15-20 minutes until the edges are golden and the center stays soft. Avoid overbaking to keep it moist.

Tip: Every oven is different, so check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake for an extra minute or two, but don’t let it dry out!

Step 11: Cool completely

Remove the carrot cake from the oven and let the cake cool for at least 30 minutes before assembling.

Step 12: Prepare the Ricotta Frosting

While the cake is cooling, prepare the frosting. In a food processor or blender, blend 1 cup of ricotta cheese until smooth.

Step 13: Sweeten it naturally

Add stevia (start with ¼ teaspoon and adjust as needed). Blend and taste as you go—stevia can be strong!

Note: Stevia is much sweeter than sugar, so start with a small amount and adjust to taste. Too much can make the cake taste bitter. If unsure, dissolve it in a little milk first to test the sweetness before adding it to the batter.

Step 14: Enhance the flavor

Add 1 teaspoon of vanilla extract, a pinch of salt, and optional lemon zest for a fresh, tangy balance. Blend until everything is combined.

Tip: Be careful not to overmix, as ricotta can become runny if blended too much.

Step 15: Assemble the cake

Once cooled, cut the cake into four equal squares as you see below. Stack the layers, spreading frosting between each. Cover the top and sides with the remaining frosting for a smooth finish.

Related Recipe: If you love healthy, flourless desserts, you have to try these fudgy sweet potato brownies! They’re rich, chocolatey, and naturally sweetened—no flour or refined sugar needed.

How to Store and Serve This Carrot Cake

This sugar-free carrot cake stays fresh and delicious for days. Keep it in an airtight container in the fridge for up to four days to maintain its moisture. Want to save it longer? Freeze individual slices and thaw when you’re ready to enjoy.

For serving, chill it for a firmer texture or let it sit at room temperature for a softer, melt-in-your-mouth bite. Either way, this is the best moist carrot cake recipe in the world, and you’ll want to make it again and again!

Looking for More Healthy Desserts?

If you loved this sugar-free carrot cake with frosting recipe, you’ll definitely want to try these other delicious and healthy treats!

• Healthy and Nutritious Red Lentil Pancakes – Who knew something this healthy could taste so good? These protein-packed, gluten-free pancakes are super filling and easy to make.
• Who Knew Healthy Apple Pie with Oats Could Be So Delicious!? – This is apple pie with a twist! Made with oats for extra nutrition, it’s just as cozy and delicious as the classic.
• Naturally Sweet Healthy Cookie: No Flour, No Sugar, Lots of Energy – No flour, no sugar, no problem! These naturally sweetened cookies are packed with energy and taste amazing.

Give them a try, and let me know which one is your favorite!