Description
With this healthy carrot cake recipe, now you can stay on your clean eating lifestyle and still have your cake, too!
Ingredients
- FOR THE CARROT CAKE:
- 1-½ cup Whole Wheat Pastry Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Kosher Salt
- ⅛ teaspoons Ground Cloves
- 2 Large Eggs
- ¼ cups Coconut Oil, Melted
- 1 teaspoon Vanilla Extract
- ⅔ cups Pure Maple Syrup
- ½ cups Plain Greek Yogurt
- ⅓ cups Plain Unsweetened Almond Milk
- 2 cups Carrots, Grated (about 3 Medium)
- ½ cups Raisins
- FOR THE FROSTING:
- 1-½ cup Cups Plain Greek Yogurt
- 2 Tablespoons Pure Maple Syrup
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 350ºF and coat a 9×13 baking pan with coconut oil.
In a medium mixing bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.
In a separate mixing bowl, whisk together eggs, coconut oil, vanilla extract, pure maple syrup, yogurt, and almond milk. Add wet ingredients to the dry and stir until just incorporated. Fold in carrots and raisins.
Bake for 20–25 minutes until inserted toothpick comes out clean. Allow to cool completely to room temperature before frosting.
To prepare the frosting, stir together yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
Let the frosting set for 1–2 hours before slicing and serving.
