Healthy Classic Carrot Cake
Enjoy a healthier take on classic carrot cake! This recipe uses whole wheat flour, Greek yogurt, and ricotta cheese for a delicious and guilt-free treat.
Ingredients
Cake
- 1.5 cups whole wheat flour (or gluten-free, measured like this)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 1 tbsp coconut oil (or unsalted butter, melted and cooled slightly)
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- 0.5 cup pure maple syrup
- 0.25 cup plain nonfat Greek yogurt
- 0.25 cup nonfat milk
- 2 cups freshly grated carrots (about 3 medium, peeled first!)
Frosting
- 8 oz nonfat ricotta cheese
- 3 tbsp plain nonfat Greek yogurt
- 2 tbsp agave
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F, coat a 9” pan with cooking spray.
- Whisk dry ingredients. Whisk wet ingredients. Alternate adding flour and milk, fold in carrots.
- Spread batter, bake for 28-31 minutes. Cool before frosting.
- Stir frosting ingredients. Spread on cake. Let set for 1-2 hours.
Notes
For a richer flavor, add chopped walnuts or pecans to the batter.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Sodium: 150mg