Classic Carrot Cake

• Vegetarian

• Produce

  • 2 cup Carrots

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Agave
  • 1/2 cup Maple syrup

• Baking & Spices

  • 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
  • 3 tsp Vanilla
  • 1 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 7/16 cup Greek yogurt, plain nonfat
  • 1/4 cup Milk, nonfat
  • 8 oz Ricotta cheese, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the cake
• 1 ½ c whole wheat flour (measured correctly)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp coconut oil, melted and cooled slightly
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ c maple syrup
• ¼ c plain nonfat Greek yogurt
• ¼ c nonfat milk
• 2 c freshly grated carrots (about 3 medium)
• for the frosting
• 8 oz nonfat ricotta cheese
• 3 tbsp plain nonfat Greek yogurt
• 2 tbsp agave
• 1 tsp vanilla extract

Directions

• Preheat the oven to 350°F, and coat a 9”-square baking pan with nonstick cooking spray.
• 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.
• 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.
• 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.

Nutrition