Healthy Carrot Cake

Healthy Carrot Cake Recipe with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake is moist, tall, has texture and thick creamy frosting.

Ingredients

Cake:

2 large eggs

1 cup plain Greek yogurt 2% and higher fat

1/3 cup any mild oil I used avocado oil

2/3 cup maple syrup or honey

1/2 cup any milk I used almond milk

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 I use Misto

Greek Yogurt Icing or make healthy cream cheese frosting:

2 cups plain Greek yogurt 2% and higher fat

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Long coconut flakes or chips for garnish (toasted)

Instructions

Line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.

In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.

In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.

Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.

Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).

Add carrots, walnuts and coconut flakes; stir gently just enough to combine.

Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.

Remove from the oven and cool off completely (about 4-5 hours).

When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.