Healthy Carrot Cake with Creamy Yogurt Frosting
2 hours 5 minutes
792 reads
About Healthy Carrot Cake with Creamy Yogurt Frosting
Indulge in this guilt-free delight! Our Healthy Carrot Cake with Creamy Yogurt Frosting is perfect for breakfast or dessert. Made with wholesome ingredients like whole wheat flour, coconut sugar, and creamy yogurt, it's a delicious treat that's surprisingly healthy.This recipe is a winner for those with a sweet tooth, and it's also suitable for diabetics and fitness enthusiasts. The moist carrot cake is complemented by a light and tangy yogurt frosting, creating a perfect balance of flavors and textures.Prepare to be amazed by how delicious and healthy a cake can be!
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Recipe Time & More
Prep1 hour 20 minutes
Cook45 minutes
Total2 hours 5 minutes
Ingredients
- 150 ml Oil
- 100 gm Coconut Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 100 gm Carrot grated
- 150 gm Whole Wheat Flour whole
- 25 gm Coconut desiccated
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger Powder dry
- 2 Eggs
- 1 tsp Vanilla Extract
- 100 gm Hung Yogurt
- 2 tbsp Coconut Sugar
- 1-2 tbsp Cream or cream cheese, whipped
Instructions
Preheat the oven to 160°C (320°F) for 10 minutes.
In a large jar or bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
In a separate large bowl, whisk together the whole wheat flour, coconut sugar, baking soda, baking powder, ground cinnamon, ground ginger, and salt.
Add the grated carrots and desiccated coconut to the dry ingredients and mix well to combine.
Gradually pour the wet ingredients (oil, egg, vanilla mixture) into the dry ingredients, mixing gently until just combined. Do not overmix.
Pour the batter into an 8x8 inch baking pan that has been greased and lined with parchment paper.
Bake at 150-160°C (300-320°F) for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
For the Yogurt Frosting: In a small bowl, whisk together the Greek yogurt, coconut sugar, and whipped cream (or cream cheese) until smooth and creamy.
Once the cake is completely cool, frost the top with the yogurt frosting. You can use a piping bag for a decorative finish, or simply spread it evenly with a knife.
Recipe Notes
Expert Tips for the Perfect Healthy Carrot Cake
- For a richer flavor, toast the desiccated coconut in a dry pan over medium heat for a few minutes before adding it to the batter.
- If you don't have coconut sugar, you can substitute with other granulated sweeteners like brown sugar or maple syrup, keeping in mind that the sweetness may slightly vary.
- Make sure your carrots are finely grated; this ensures even distribution throughout the cake and prevents large, chunky pieces.
- To make the cake even healthier, substitute half of the whole wheat flour with oat flour or almond flour.
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Recipe Nutrition
Calories: 647kcalCarbohydrates: 65gProtein: 8gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 83mgSodium: 316mgPotassium: 226mgFiber: 2gSugar: 27gVitamin A: 4307IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Varsha Ahuja
Articles: 3
4 Comments
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This looks so appealing! Thanks for sharing.
I’m eager to make this recipe!
Simply loved the idea of this healthy cake. I will try it soon.
Looks so flavorful! Thanks for posting.