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Clean-Eating Carrot Cake

Clean-Eating Carrot Cake

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My cousin goes through a health-conscious spring cleaning every year, which limits what he can eat at the Easter table. Last year, I showed up with this carrot cake and told him how the coconut oil, whole-wheat flour, and Greek yogurt help keep this carrot cake recipe nutritious. He was so pleased, and for the first time in years, he actually allowed himself to enjoy some dessert.

Ingredients

Scale

Instructions

  1. For the cake: Preheat the oven to 350 degrees F. Lightly coat a 9 × 9-inch baking pan with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
  3. In a small bowl, combine the coconut oil, egg, and vanilla. Next mix in the maple syrup and yogurt.
  4. Alternate combining the milk and the yogurt mixture into the flour bowl until well combined.
  5. Add the carrots, raisins, walnuts, and pineapple.
  6. Spread the batter in the baking pan. Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 to 15 minutes. Place on a wire rack to cool completely.
  8. For the frosting: In a medium bowl, mix together the cream cheese, confectioners’ sugar, yogurt, and vanilla.
  9. Spread the frosting on the cake and top with the chopped walnuts.
  10. Let set for 1 hour at room temperature. Slice and serve.

Find it online: https://foodgardening.mequoda.com/freebies/5-easy-healthy-carrot-recipes/