Let's bake a healthy carrot cake!

Today, we want to share with you a healthier version of the Carrot Cake that will help you keep up with your clean eating while having a piece of cake too!

Craving for something sweet? This recipe of a sweet pea chef is just delicious!

This carrot cake recipe includes no refined sugars, no refined flours, no processed ingredients. Just pure and whole goodness in carrot cake form.

What you need

For The Carrot Cake:
  • 1 1/2 cups whole wheat pastry flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp kosher salt
  • 1/8 tsp ground cloves
  • 1/4 cup coconut oil melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup pure maple syrup
  • 1/2 cup plain greek yogurt
  • 1/3 cup plain unsweetened almond milk
  • 2 cups carrots about 3 medium, grated
  • 1/2 cup raisins
    For The Frosting:
    • 1 1/2 cups plain greek yogurt
    • 2 tbsp pure maple syrup
    • 1 tsp vanilla extract

    Step by step

    1. Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with coconut oil.
    2. In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.
    3. In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and almond milk.
    4. Add the wet to the dry and stir until just incorporated.
    5. Fold in the carrots and raisins.
    6. Bake for 20-25 minutes until toothpick comes out clean.
    7. Allow to cool completely to room temperature before frosting.
    8. To prepare the frosting, stir together the greek yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
    9. Let the frosting set for 1-2 hours before slicing and serving.

    Healthy cakes are definitely possible!