Carrot cake has always been one of those “celebration cakes” in my family—usually reserved for Easter or birthdays, which is honestly tragic because it’s so good year-round. This version is warm, fluffy, and sweet, but made with real ingredients and gently spiced with Evergreen Chai’s turmeric chai blend (the flavor is unmatched). It’s gluten-free, refined sugar-free, and naturally sweetened with maple syrup and banana.

Chai carrot cake with protein yogurt frosting on a cake stand

And let’s talk frosting. I wanted a frosting that felt light but still creamy and spreadable. This one is made with a mix of Greek-style yogurt (or coconut yogurt), a little cream cheese, and vanilla protein powder to make it extra thick and fluffy. If you’re used to overly sweet, store-bought frosting—this is the opposite, in the best way. Just the right amount of tang and sweetness to complement the cozy cake layers.

The cherry, walnut, and coconut mix-ins add little bursts of flavor and texture, and the protein frosting makes this cake feel indulgent but still nourishing. Honestly, it might be one of my favorite cakes I’ve made in a long time.

Watch Me Make Turmeric Chai Carrot Cake

Why You’ll Love This Cake:

Super moist and cozy - Banana, applesauce, and grated carrot keep it soft and flavorful.
Naturally sweetened - Made with maple syrup and coconut butter—no refined sugar.
Chai spice twist - The turmeric chai adds such a warm, aromatic flavor without overpowering.
Protein-packed frosting - Light and fluffy, but still satisfying and full of creamy flavor.

What You’ll Need:

Mashed banana - Adds natural sweetness and moisture. You’ll need about 1 medium banana.
Coconut butter - Gives a rich, creamy base and subtle coconut flavor to both the cake and the frosting. Melt it before measuring.
Unsweetened applesauce - Helps keep things soft and tender without adding too much sugar.
Maple syrup - Adds deep, natural sweetness. You can sub honey if not strictly vegan.
Egg - Just one needed for structure. You could try a flax egg, but texture may vary.
Vanilla extract - A full tablespoon brings that nostalgic bakery flavor.
Grated carrot - Freshly grated is best for a soft texture and sweet carrot flavor.
Gluten-free flour - Use a 1:1 baking blend. I used Bob’s Red Mill, but any gluten-free blend with xanthan gum should work.
Baking powder + baking soda - The combo helps it rise evenly and stay fluffy.
Evergreen turmeric chai mix - Adds warmth, spice, and subtle golden color. Sub with 1 tsp cinnamon + ¼ tsp turmeric if needed.
Chopped dried cherries - A little tart-sweet bite. Can sub raisins or leave out if you prefer.
Chopped walnuts - Brings crunch and healthy fats. Pecans would also be great!
Shredded coconut - Adds soft texture and ties in with the coconut butter and yogurt
Greek or coconut yogurt - Gives that thick, tangy base. I used a Greek-style coconut yogurt.
Cream cheese - Optional, but adds structure and a little sharpness. Use dairy-free if needed.
Vanilla protein powder - Thickens and adds a nice subtle sweetness and flavor. I used vanilla Truvani (Code: SARI)
Milk of choice - Add slowly to get a smooth, spreadable texture. I used almond.

How to Make It:

Preheat oven to 350°F. Grease two 5-inch cake pans.
Mix banana, coconut butter, applesauce, maple syrup, egg, vanilla, and grated carrot in a bowl.
Stir in flour, baking powder, baking soda, chai mix, and salt.
Fold in cherries, walnuts, and coconut. Divide into pans.
Bake 20–25 minutes, or until a toothpick comes out clean. Cool completely.
For frosting, beat yogurt, coconut butter, and cream cheese until fluffy.
Add maple syrup, vanilla, salt, and protein powder. Drizzle in milk to reach a thick, spreadable consistency.
Frost one cake layer, sprinkle coconut, stack the second layer, and frost the top and sides. Finish with more coconut and a dusting of chai mix if you’d like

Recommended Tools:

Gluten-Free Carrot Cake with Chai Protein Frosting

Frequently Asked Questions

Can I use coconut yogurt instead of greek yogurt?
Absolutely. Use what works for your body and what you have on hand. Just stick to a thick, unsweetened yogurt for the best consistency in the frosting.
What’s a good sub for coconut butter?
Coconut butter gives a rich, dense texture and subtle sweetness. If you don’t have it, you could try cashew butter or almond butter—just note the taste will change slightly.
Is this cake gut-friendly?
It is! It uses simple, nutrient-dense ingredients, no refined sugar, and includes warming chai spices that may support digestion. If you’re sensitive to nuts or high-FODMAP ingredients, tweak based on what feels good for you. But overall, it’s a gentle, fiber-rich option that doesn’t sacrifice indulgence, especially since it avoids many common triggers.
Can I make it without protein powder?
Yes. The protein powder thickens the frosting and adds flavor, but you can leave it out—replace with powdered sugar if desired.
How should I store this cake?
Store covered in the fridge for up to 4–5 days. It actually gets even better the next day once the flavors have settled in.
Can I make this into cupcakes or a single-layer cake?
Totally. This recipe will make about 6–8 cupcakes or one 8-inch single-layer cake. Just keep an eye on the bake time.

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