Description
This Healthy Carrot Cake is a moist and flavorful dessert that’s packed with wholesome ingredients. Made with whole wheat or spelt flour, Greek yogurt, and naturally sweetened with maple syrup or honey, it’s a guilt-free treat perfect for any occasion.
Ingredients
Units
Scale
- 2 large eggs
- 1 cup plain Greek yogurt (2% fat or higher)
- 1/3 cup mild oil (avocado oil used)
- 2/3 cup maple syrup or honey
- 1/2 cup milk (almond milk used)
- 1 tablespoon pure vanilla extract
- 2 cups whole wheat or spelt flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts, chopped
- 1/2 cup coconut flakes
- 2 cups carrots, finely grated
- Cooking spray
Greek Yogurt Icing:
- 2 cups plain Greek yogurt (2% fat or higher)
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Long coconut flakes or chips, toasted (for garnish)
Instructions
- Strain Greek Yogurt: Line a colander with a coffee filter or paper towels and place it over a bowl. Add Greek yogurt and let it strain in the refrigerator for a few hours.
- Combine Wet Ingredients: In a large bowl, whisk eggs for 10 seconds. Add Greek yogurt, oil, maple syrup, milk, and vanilla extract; whisk well and set aside.
- Combine Dry Ingredients: In another large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Prepare Add-ins: Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray. Toast walnuts and coconut flakes in a skillet over low heat, stirring frequently. Grate carrots.
- Combine All Ingredients: Add dry ingredients to the wet ingredients bowl and stir gently until combined. Add carrots, walnuts, and coconut flakes; stir just enough to combine.
- Bake Cake: Pour batter into the prepared baking dish. Bake for 40 minutes (9×13 inch dish), 25-30 minutes (6 inch cake pans), or 35-40 minutes (8 inch cake pans).
- Cool Cake: Remove from the oven and let cool completely (4-5 hours).
- Make Icing: Discard whey from strained Greek yogurt. In a bowl, combine Greek yogurt, powdered sugar, and vanilla extract. Whisk well.
- Assemble Cake: Spread icing over the cooled cake. Garnish with toasted coconut flakes. Slice into 16 pieces and serve.
Notes
- Recipe re-tested in March 2024. Amount of baking powder and baking soda were reduced for better results.
- Store: Store assembled cake covered tightly for up to 2 days in the refrigerator.
- Flour: No other flour can be substituted.
- Sweetener: Do not use dry sweeteners.
- Greek Yogurt: Do not use regular yogurt or applesauce.
- Frosting: You can also use a healthy cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 244 kcal
- Sugar: 11g
- Sodium: 234 mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0.004 g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 26mg
