Healthy Carrot Cake with Low Fat Greek Yogurt Frosting – Grain-Free, Gluten-Free, Corn-Free, Dairy-Free Optional

 

 


Healthy Carrot Cake with Low Fat Greek Yogurt Frosting – Grain-Free, Gluten-Free, Corn-Free, Dairy-Free Optional

Ingredients:

  • 250g almond meal/flour
  • 32g coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 4 eggs
  • 150g coconut oil, melted
  • 212g honey
  • 1 tablespoon pure vanilla extract (recipe to make your own here)
  • 100g grated carrot (1 cup)

Low Fat Greek Yogurt Frosting:

  • 175g low-fat cream cheese (can use full fat or dairy-free alternative)
  • 1/2 cup low fat greek yogurt (can use full fat or dairy-free alternative)
  • 2 teaspoons pure vanilla extract
  • 8 tablespoons icing sugar

Method:

  • Preheat the oven to 180°C. Line two cake tins with baking paper.
  • In a bowl, mix together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger and nutmeg.
  • In a separate bowl, mix together the eggs, oil, honey, and vanilla.
  • Create a well in the dry mix and add the wet mix and stir gently until just combined. fold in the carrots.
  • Divide the batter evenly into the cake tin and bake for 20- 25 minutes minutes or until a toothpick inserted in the middle comes out clean.
  • Let the cake cool for 5 minutes in the pan and then remove to a wire rack to cool completely
  • For the frosting, mix together cream cheese, yogurt, vanilla and sugar with beaters or a food processor until mixed. Place the frosting back into the fridge to firm up a bit whilst your cake cools on the wire rack.
  • When your cake is cool, spread the frosting in the middle and top of the cake. Top with pecans or walnuts if you like and enjoy!
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