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Carrot cake on plate with slice ready to serve
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Quick and Easy Carrot Cake

Quick and Easy Carrot Cake is ready in less than an hour. Moist and flavorful recipe, made with healthier ingredients.
Prep Time20 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Avocado Mayonnaise, Whole Wheat Pastry Flour
Servings: 8
Calories: 280kcal
Author: Janna/Fit As A Fiddle Life


  • 9-inch baking pan



  • 2/3 cup whole wheat pastry flour
  • 1/2 cup flour all-purpose
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 egg
  • 1/3 cup brown sugar
  • 1/2 cup milk coconut, almond, or other
  • 1/3 cup avocado mayonnaise
  • 1 tsp vanilla
  • 1 cup carrot shredded
  • 1/4 cup coconut unsweetened
  • 2 tbsp pecans finely chopped


  • 4 oz Neufchatel cheese
  • 1/4 cup powdered sugar
  • 1 tsp milk
  • 1/2 tsp vanilla
  • salt dash


  • 2 tbsp pecans finely chopped



  • Set out neufchatel cheese and egg to come to room temperature.
  • .Set oven temperature to 350°F.
  • Spray baking pan.
  • Combine flours, baking powder, cinnamon, and allspice in a bowl. Mix until blended.
  • Beat egg in a bowl. Add mayonnaise, and brown sugar. Mix until blended.
  • Add milk and vanilla. Beat until blended.
  • Add dry ingredients. Mix until just blended. Add carrot and coconut. Scrape sides of bowl and mix until just blended.
  • Pour batter into baking pan. Spread evenly.
  • Bake for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool on a wire rack.


  • Add Neutchatel cheese, powdered sugar, vanilla, and salt to a bowl. Beat with a hand mixer until smooth.
  • When cake is completely cool, spread on top of the cake. Garnish with chopped nuts.


This recipe makes a one-inch single-layer cake. The recipe calls for a 9-inch round cake pan. You can also use an 8 or 9-inch square cake pan.
For a thicker cake, bake in an 8-in cake pan. The baking time may extend. Please check at 15 minutes. If the cake is not done, then extend the baking time by 3-5 minutes, until a toothpick inserted in the center of the cake comes out clean.


Calories: 280kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 189mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2848IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg