This moist cake is full of soft carrots and warm spices. All the flavour, without the fat and calories from traditional recipes!
Ingredients
1 1/2 cup
Wheat flour, whole wheat
(or gluten-free*)
1 1/2 tsp
Baking powder
1/2 tsp
Baking soda
1 1/2 tsp
Cinnamon
(ground)
1/2 tsp
Nutmeg, ground
1/4 tsp
Salt
1 tbsp
Coconut oil
(melted and cooled slightly)
1 large
Egg
(room temperature)
2 tsp
Vanilla extract, pure
1/2 cup
Maple syrup
(or honey or agave)
1/4 cup
Greek yogurt, plain, fat-free
1/4 cup
Milk, fat-free (skimmed)
2 cup
Carrots
(peeled and grated; about 3 medium)
227 gm
Ricotta cheese (skimmed milk)
3 tbsp
Greek yogurt, plain, fat-free
2 tbsp
Agave nectar (syrup)
1 tsp
Vanilla extract, pure
Instructions
Preheat the oven to 350°F, and coat a 9”-square baking pan with nonstick cooking spray.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and 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 (starting and ending with the flour) to the wet ingredients, stirring just until incorporated. For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.
Fold in the carrots.
Spread the batter into the prepared pan, and bake 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.
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.
Notes:
Quick Tips:
For the gluten-free option, replace the whole wheat flour with the following
3/4 cup millet flour
1/2 cup tapioca flour
1/4 cup brown rice flour
1/2 teaspoon xanthan gum.
Honey or agave may be substituted for the pure maple syrup in the cake batter.
Pure maple syrup or honey may be substituted for the agave in the frosting.
