Description
A moist and flavorful carrot cake made without refined sugar, topped with a tangy Greek yogurt frosting. Perfect for a guilt-free indulgence that pairs well with coffee or tea.
Ingredients
- 2 cups (240g) whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs, room temperature
- ⅓ cup (80ml) extra virgin olive oil or melted coconut oil
- ⅓ cup (80ml) unsweetened applesauce
- ¼ cup (60ml) honey or pure maple syrup
- 1 tsp pure vanilla extract
- 2 cups (about 220g) finely grated carrots
- ½ cup (60g) chopped walnuts or pecans (optional)
- For the Greek Yogurt Frosting:
- 1 cup (240g) full-fat Greek yogurt
- 2 tbsp honey or maple syrup
- 1 tsp lemon juice
- ½ tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your 8-inch cake pan with a little olive oil or line it with parchment paper.
- In a large bowl, sift or whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk eggs until slightly frothy. Add olive oil, applesauce, honey, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients bowl. Gently fold until just combined.
- Fold in the grated carrots and chopped nuts if using.
- Pour batter into the prepared pan and smooth the surface. Tap the pan gently to release air bubbles.
- Bake for 35-40 minutes. Check at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by whisking Greek yogurt, honey, lemon juice, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, spread the frosting evenly over the top with a spoon to create gentle swirls.
- Serve immediately or chill in the fridge for 30 minutes to firm up the frosting.
Notes
If carrots are very wet, squeeze out excess moisture before adding to batter to avoid runny texture. Use room temperature eggs for better mixing and rise. Frost only when cake is completely cool to prevent melting. For dairy-free frosting, substitute Greek yogurt with whipped coconut cream. Cake tastes better the next day as flavors meld. Start checking cake doneness at 35 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 180
- Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
Keywords: healthy carrot cake, sugar free carrot cake, Greek yogurt frosting, sugar free dessert, healthy dessert, low sugar carrot cake, gluten free option, dairy free frosting option