Description
This deliciously healthy carrot cake is a wholesome treat packed with nutritious ingredients like grated carrots, oat flour, and Greek yogurt. Naturally sweetened with maple syrup and lightly spiced with cinnamon, ginger, and nutmeg, it offers a moist, tender crumb that’s balanced with a creamy, lightly sweetened Neufchâtel cheese frosting. Perfect for those looking for a gluten-free, lower-fat cake option that doesn’t compromise on flavor.
Ingredients
Scale
Cake Ingredients
- 2-3 large Carrots (Grated, about 2 lightly packed cups; can substitute with sweet potato or zucchini)
- 3 Eggs (Can use flax eggs, but not recommended)
- 1 cup Maple Syrup (Primary sweetener)
- 1/2 cup Coconut Oil (Melted, can substitute with avocado oil)
- 1 cup Greek Yogurt (Best not to substitute with applesauce)
- 2 teaspoons Vanilla Extract (Use pure for better taste)
- 1 cup Oat Flour (Ensure it’s gluten-free if needed)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Sea Salt
Frosting Ingredients
- 8 oz Neufchâtel Cheese (Lower in fat than cream cheese)
- 1/2 cup Greek Yogurt
- 1/4 cup Maple Syrup
- Pinch of Salt
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by lightly greasing or lining it with parchment paper to prevent sticking.
- Grate Carrots: Using a box grater or food processor, grate 2-3 large carrots to yield about 2 lightly packed cups. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the 3 eggs, 1 cup maple syrup, melted 1/2 cup coconut oil, 1 cup Greek yogurt, and 2 teaspoons vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, combine the 1 cup oat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon sea salt. Mix thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredient bowl, stirring gently just until all ingredients are incorporated. Be careful not to overmix to maintain a tender crumb.
- Add Carrots: Fold the grated carrots into the batter evenly until distributed.
- Pour Batter: Pour the batter into the prepared 8×8 inch baking pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for about 30 minutes. Then transfer the cake onto a wire rack to cool completely before frosting.
- Prepare Frosting: In a blender or mixing bowl, combine 8 oz Neufchâtel cheese, 1/2 cup Greek yogurt, 1/4 cup maple syrup, and a pinch of salt. Blend or whisk until the frosting is smooth and creamy.
- Frost Cake: Once the cake is completely cooled, spread the prepared frosting evenly over the top using a spatula or knife.
- Serve: Slice and serve the cake. Store any leftovers refrigerated due to the cream cheese frosting.
Notes
- For a gluten-free cake, ensure the oat flour is certified gluten-free.
- Flax eggs can be used as an egg substitute, but the texture may be slightly different.
- Coconut oil can be substituted with avocado oil if preferred for a milder flavor.
- Neufchâtel cheese is recommended over cream cheese for lower fat content, but regular cream cheese can be used if unavailable.
- Do not frost the cake if it’s still warm to avoid melting the frosting.
- Store the cake in the refrigerator due to the yogurt and cheese-containing frosting, and consume within 3-4 days.
- The spices can be adjusted to taste; adding a bit more cinnamon or ginger can enhance flavors for those who prefer spicier cakes.
