Clean-Eating Carrot Cake
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.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: Serves 9
- Category: Bakery
- 1 1/2 cups whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 tablespoon coconut oil, melted and cooled
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1/4 cup plain Greek yogurt
- 1/4 cup 1% milk
- 2 cups grated carrots
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 2 tablespoons chopped dried pineapple
- 8 ounces reduced-fat cream cheese
- 1 cup confectioners’ sugar
- 2 tablespoons coconut yogurt
- 1 teaspoon vanilla extract
- Chopped walnuts, for garnish
- For the cake: Preheat the oven to 350 degrees F. Lightly coat a 9 × 9-inch baking pan with cooking spray.
- In a large bowl, whisk together the ﬂour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a small bowl, combine the coconut oil, egg, and vanilla. Next mix in the maple syrup and yogurt.
- Alternate combining the milk and the yogurt mixture into the ﬂour bowl until well combined.
- Add the carrots, raisins, walnuts, and pineapple.
- Spread the batter in the baking pan. Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 to 15 minutes. Place on a wire rack to cool completely.
- For the frosting: In a medium bowl, mix together the cream cheese, confectioners’ sugar, yogurt, and vanilla.
- Spread the frosting on the cake and top with the chopped walnuts.
- Let set for 1 hour at room temperature. Slice and serve.
Keywords: carrot, cake