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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