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- 2 cups finely grated carrots - 1 cup whole wheat flour - 1/2 cup almond flour - 1/2 cup coconut sugar - 1/2 cup unsweetened applesauce - 1 cup Greek yogurt - 2 tablespoons honey or maple syrup (optional) - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts - 1/2 cup raisins Healthy carrot cake starts with the basics. The main ingredients are simple yet powerful. You need finely grated carrots for natural sweetness and moisture. Whole wheat and almond flour give it a hearty texture. Coconut sugar adds a caramel-like touch, while unsweetened applesauce keeps it moist without extra fat. For the frosting, Greek yogurt is your star. It gives a creamy base that's lower in sugar than traditional frostings. You can sweeten it with honey or maple syrup if you like. A bit of vanilla extract boosts the flavor. If you want to add more, consider chopped walnuts for crunch and raisins for sweetness. These optional add-ins create a wonderful texture and flavor burst that makes this cake even better. Enjoy making this wholesome treat! {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it. You can also line the bottom with parchment paper for easy removal later. 2. In a large bowl, combine the dry ingredients: - 1 cup whole wheat flour - 1/2 cup almond flour - 1/2 cup coconut sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Mix these ingredients well until they are evenly distributed. 3. In another bowl, mix the wet ingredients: - 2 cups finely grated carrots - 1/2 cup unsweetened applesauce - 1/4 cup Greek yogurt - 1/4 cup vegetable oil (or melted coconut oil for extra flavor) - 3 large eggs - 1 teaspoon vanilla extract Whisk these together until smooth and creamy. 1. Gently pour the wet mixture into the bowl of dry ingredients. Stir carefully until just combined. Be cautious not to overmix the batter. This keeps your cake light and fluffy. 2. If you want added texture, fold in optional ingredients like: - 1/2 cup chopped walnuts - 1/2 cup raisins 3. Transfer the batter into your prepared pan. Use a spatula to smooth the top evenly. 4. Bake in the oven for 25 to 30 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, the cake is ready. 5. Once baked, let the cake cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. 1. In a mixing bowl, blend together: - 1 cup Greek yogurt - 2 tablespoons honey or maple syrup (optional for sweetness) - 1 teaspoon vanilla extract Mix until you have a smooth and creamy texture. 2. After the cake has cooled, spread the Greek yogurt frosting generously over the top. A spatula works well for this. Enjoy the creamy finish! To get the best texture, remember to avoid overmixing the batter. When you mix too much, the cake can turn tough. Stir just until the ingredients blend. For perfect baking time, set your oven to 350°F (175°C). Bake for 25 to 30 minutes. Always check with a toothpick. If it comes out clean, your cake is ready! When making the Greek yogurt frosting, you can adjust the sweetness. Use honey or maple syrup based on your taste. If you want a smoother texture, mix the yogurt, sweetener, and vanilla well. Be sure to blend until it’s creamy and free of lumps for the best results. Garnish your cake for a stunning look. Top it with extra chopped walnuts and carrot ribbons. This adds color and texture. For a classy touch, serve each slice on a nice plate with a fresh mint sprig. This small detail elevates the whole experience for your guests. Pro Tips Use Fresh Carrots: For the best flavor and texture, opt for fresh, firm carrots. Avoid pre-grated carrots as they may lack moisture and freshness. Don’t Overmix: To ensure a light and fluffy cake, mix the wet and dry ingredients until just combined. Overmixing can lead to a dense texture. Let it Cool Completely: Allow the cake to cool completely before frosting. This helps the frosting set properly and prevents it from melting off the sides. Customize Your Add-ins: Feel free to experiment with different nuts or dried fruits, such as pecans or cranberries, to add your personal touch to the cake. {{image_4}} You can change the sweet taste of your cake. Try using stevia or monk fruit. These sweeteners add sweetness without extra calories. They work well in this recipe. Coconut sugar is another option. It has a lower glycemic index than regular sugar. This means it may impact blood sugar less. Plus, coconut sugar has a slight caramel flavor that many enjoy. If you want a gluten-free cake, swap out the whole wheat flour. Use a gluten-free flour blend instead. It can easily replace the flour in the recipe. You might need to add a binding agent, like xanthan gum. This helps to hold the cake together and keeps it from crumbling. Boost the flavor of your carrot cake with spices. Adding ginger or cloves can bring warmth and depth. You can also mix in fruits like pineapple or apples. They add moisture and a sweet twist. Pineapple gives a tropical feel, while apples add a crisp texture. These enhancements can make your cake even more delightful. To keep your carrot cake fresh, refrigerate it. Wrap the cake tightly in plastic wrap. This helps to lock in moisture. Place the wrapped cake in an airtight container. It can last in the fridge for up to five days. If you want to keep it longer, freezing is a good option. To freeze the carrot cake, slice it into pieces. Wrap each slice in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. The cake can stay good in the freezer for up to three months. To keep your Greek yogurt frosting fresh, store it in the fridge. Place it in an airtight container. It will last for up to a week. If you want to store it longer, freezing is possible too. When freezing, spoon the frosting into a freezer-safe bag. Seal it tightly, removing the air. It can last in the freezer for about two months. When you’re ready to use it, thaw it in the fridge overnight. Stir well before spreading it on your cake. To reheat your carrot cake, use the microwave. Place a slice on a microwave-safe plate. Heat it for about 10-15 seconds. Check if it’s warm enough. If not, heat in short bursts. Another method is to use the oven. Preheat it to 350°F (175°C). Wrap the slice in foil to keep it moist. Heat for about 10 minutes. This method keeps the cake’s texture nice. Enjoy your warm slice! Yes, you can use regular yogurt. The cake will still taste good. However, Greek yogurt is thicker. It adds a rich creaminess to the frosting. Using regular yogurt may make the frosting runny. If you choose regular yogurt, try draining it a bit. This helps thicken it up. To make this cake vegan, replace the eggs. Use flax eggs instead. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. Let it sit until it thickens. You can also swap the Greek yogurt for a plant-based yogurt. Almond or coconut yogurt works well. Use a plant-based oil too. If you don't have coconut sugar, you can use brown sugar. It gives a similar taste. You can also try maple syrup or honey. If you use liquid sweeteners, reduce the other liquids in the recipe. This keeps the cake from being too wet. The carrot cake stays fresh for about five days. Store it in the fridge to keep it moist. Make sure to cover it tightly. If you want it to last longer, freeze it. Wrap slices in plastic wrap, then in foil. It can stay in the freezer for up to three months. Yes, you can make this cake in advance. Bake and cool it a day before serving. Store it in the fridge. Frost it right before you serve. If you freeze it, let it thaw overnight in the fridge. This keeps it fresh for your special day. In this post, we explored how to make a healthy carrot cake. We covered the key ingredients, including whole wheat and almond flour, along with a tasty Greek yogurt frosting. You learned how to combine the batter and bake it to perfection. We shared tips for texture and storage, plus ideas for variations. This recipe is flexible, easy, and fun to make. Enjoy your healthy creation, and feel free to experiment with different flavors and add-ins to make it your own!

Nourishing Carrot Cake with Creamy Greek Yogurt Frosting

A delicious and healthy carrot cake topped with creamy Greek yogurt frosting.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 2 cups finely grated carrots
  • 1 cup whole wheat flour
  • 1 2 cup almond flour
  • 1 2 cup coconut sugar
  • 1 2 cup unsweetened applesauce
  • 1 4 cup Greek yogurt
  • 1 4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 2 teaspoon ground cinnamon
  • 1 4 teaspoon ground nutmeg
  • 1 4 teaspoon salt
  • 1 2 cup chopped walnuts
  • 1 2 cup raisins

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it, or line the bottom with parchment paper for effortless removal later.
  • In a spacious mixing bowl, combine the grated carrots, almond flour, whole wheat flour, coconut sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix thoroughly until all dry ingredients are well blended and evenly distributed.
  • In a separate bowl, whisk together the unsweetened applesauce, Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
  • Gently pour the wet mixture into the bowl of dry ingredients. Stir carefully until just combined; take caution not to overmix the batter. If you wish to add some texture, fold in the chopped walnuts and raisins at this point.
  • Transfer the batter to the prepared cake pan, using a spatula to smooth the top evenly.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
  • Once baked, allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
  • In a mixing bowl, blend together 1 cup of Greek yogurt, 2 tablespoons of honey or maple syrup, and 1 teaspoon of vanilla extract. Mix until the texture is smooth and creamy.
  • When the cake has cooled fully, generously spread the Greek yogurt frosting over the top using a spatula, creating an inviting finish.

Notes

Enhance the appearance by garnishing with chopped walnuts and carrot ribbons.
Keyword carrot cake, dessert, healthy