Description
A nutritious twist on the classic carrot cake, lower in sugar and fat, packed with vitamins and healthy ingredients.
Ingredients
Scale
- 2 cups grated carrots
- 3 large eggs
- ½ cup maple syrup
- ½ cup coconut oil (melted)
- ½ cup plain Greek yogurt
- 2 cups oat flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 8 oz Neufchatel cheese (softened)
- ¼ cup Greek yogurt (for frosting)
- ¼ cup maple syrup (for frosting)
- Pinch sea salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare an 8×8 inch baking pan by greasing it or lining it with parchment paper.
- Grate carrots using a grater or food processor.
- Mix the grated carrots, eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract in a mixing bowl until smooth.
- Combine the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking pan and bake for 20 to 25 minutes.
- Cool the cake completely in the pan.
- Mix the softened Neufchatel cheese, Greek yogurt, maple syrup, and a pinch of sea salt for the frosting until smooth.
- Frost the cooled cake evenly with the prepared frosting.
Notes
Use fresh carrots for best flavor and avoid overmixing to keep the cake moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: carrot cake, healthy dessert, nutritious cake, gluten-free option