Classic Carrot Cake | Amy’s Healthy Baking Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

for the cake
  • 1 1/2 cups - whole wheat flour, measured correctly
  • 1 1/2 teaspoons - baking powder
  • 1/2 teaspoons - baking soda
  • 1 1/2 teaspoons - ground cinnamon
  • 1/2 teaspoons - ground nutmeg
  • 1/4 teaspoons - salt
  • 1 tablespoons - coconut oil, melted and cooled slightly
  • 1 - large egg, room temperature
  • 2 teaspoons - vanilla extract
  • 1/2 cups - maple syrup
  • 1/4 cups - plain nonfat Greek yogurt
  • 1/4 cups - nonfat milk
  • 2 cups - freshly grated carrots, about 3 medium
  • for the frosting
  • 8 ounces - nonfat ricotta cheese
  • 3 tablespoons - plain nonfat Greek yogurt
  • 2 tablespoons - agave
  • 1 teaspoons - vanilla extract
  • Directions:

    1. Preheat the oven to 350°F, and coat a 9”-square baking pan with nonstick cooking spray.
    2. To prepare the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and Greek yogurt, thoroughly mixing until no large clumps remain. Alternate between adding the flour mixture and milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Fold in the carrots.
    3. Spread the batter into the prepared pan, and bake at 350°F for 28-31 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before turning out onto a wire rack. Cool completely to room temperature before frosting.
    4. To prepare the frosting, stir together the ricotta cheese, Greek yogurt, agave, and vanilla in a medium bowl. Spread on top of the cooled cake. Let the frosting set for 1-2 hours before slicing and serving.

    Brief Description

    This moist cake is full of soft carrots and warm spices. You won’t miss any of the fat and calories from traditional oil-laden recipes! Be sure to frost the cake 1-2 hours before serving to ensure a smoother frosting consistency. Store any leftovers in an airtight container for up to 2 days.

    Main Ingredient:

    Carrots

    Category:  Cakes

    Cuisine:  American

    Notes

    Unsalted butter may be substituted for the coconut oil.

    As written, the frosting tastes more like vanilla than cheese, so adjust the amount of vanilla to suit your tastes.

    Source

    https://amyshealthybaking.com/blog/2014/04/06/classic-carrot-cake/

    Tags

    Posted By:

    MarySue

    Posted On:

    May 9, 2020

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