Description
This deliciously healthy carrot cake is made with wholesome ingredients like grated carrots, oat flour, and Greek yogurt, sweetened naturally with maple syrup and lightly spiced with cinnamon, ginger, and nutmeg. It’s topped with a creamy, lower-fat Neufchâtel cheese frosting blended with Greek yogurt and maple syrup, making it a guilt-free treat you’ll crave again and again.
Ingredients
Scale
Cake Ingredients
- 2-3 large carrots, grated (can substitute with sweet potato or zucchini)
- 3 eggs (can use flax eggs, but not recommended)
- 1 cup maple syrup (primary sweetener)
- 1/2 cup coconut oil, melted (can substitute with avocado oil)
- 1 cup Greek yogurt (best not to substitute with applesauce)
- 2 teaspoons vanilla extract (use pure for better taste)
- 1 cup oat flour (ensure it’s gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
Frosting Ingredients
- 8 oz Neufchâtel cheese (lower in fat than cream cheese)
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- Pinch of salt
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan for easy removal of the cake.
- Grate Carrots: Grate 2-3 large carrots to yield about 2 lightly packed cups, setting them aside for later incorporation into the batter.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift or mix together the oat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and sea salt to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients, stirring just until incorporated to avoid overworking the batter.
- Add Carrots: Fold in the grated carrots gently ensuring an even distribution throughout the batter.
- Prepare for Baking: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula.
- Bake: Bake the cake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cooling: Allow the cake to cool in the pan for 30 minutes to set it before transferring it to a wire rack to cool completely.
- Make Frosting: While the cake cools, combine the Neufchâtel cheese, Greek yogurt, maple syrup, and a pinch of salt in a blender or mixer and blend until the frosting is smooth and creamy.
- Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top with a spatula.
- Serve: Slice the cake into 8 servings and enjoy your healthy carrot cake that balances natural sweetness with wholesome ingredients.
Notes
- You can substitute grated carrots with sweet potato or zucchini for a different flavor and texture.
- Flax eggs can be used as an egg substitute, but it may alter the texture slightly.
- Use pure vanilla extract for better depth of flavor.
- Ensure your oat flour is certified gluten-free if you require a gluten-free recipe.
- Neufchâtel cheese is used instead of cream cheese to reduce fat content in the frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the cake refrigerated due to the yogurt and cheese in the frosting; best consumed within 3-4 days.
