The Ultimate Healthy Carrot Cake

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Carrots

• Refrigerated

  • 3 Egg whites, large

• Condiments

  • 1/4 cup Maple syrup, pure
  • 2 1/2 tsp Vanilla creme stevia

• Baking & Spices

  • 2 1/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 1/2 tsp Cinnamon, ground
  • 3/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  • 2 1/4 cups Whole wheat or gluten-free* flour

• Dairy

  • 2 tbsp Coconut oil or unsalted butter
  • 1 1/2 cup Greek yogurt, plain nonfat
  • 1 (8oz block Greek yogurt cream cheese
  • 3/4 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the cake
• 2 ¼ cups (270g) whole wheat or gluten-free* flour (measured like this)
• 2 ¼ tsp baking powder
• ¾ tsp baking soda
• 2 ½ tsp ground cinnamon
• ¾ tsp ground nutmeg
• ½ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 3 large egg whites, room temperature
• 1 tbsp (15mL) vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• ¼ cup (60mL) pure maple syrup
• 1 ¼ tsp vanilla crème stevia
• ¾ cup (180mL) nonfat milk
• 2 ½ cups (265g) freshly grated carrots (about 4-5 medium, peeled first!)
• for the frosting
• 1 cup (240g) plain nonfat Greek yogurt
• 1 (8oz) block Greek yogurt cream cheese, softened
• 1 ¼ tsp vanilla crème stevia

Directions

• To prepare the cake, preheat the oven to 350°F. Cut two 9”-round circles out of wax paper to fit inside two 9”-round cake pans. Lightly coat the two 9”-round cake pans with nonstick cooking spray. Gently press one wax paper circle into the bottom of each cake pan, and lightly coat the wax paper with nonstick cooking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
• Divide the batter between the prepared pans. Bake at 350°F for 24-28 minutes, or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting, peeling off the wax paper, and transferring to wire racks to cool completely.
• To prepare the frosting, add the Greek yogurt, Greek yogurt cream cheese, and stevia to a medium bowl, and beat with an electric mixer until smooth.
• To assemble the cake, spread a generous dollop of frosting on top of one of the cake layers. Place the second layer on top. Frost the tops and sides.