• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy
  • Ingredients
  • 2 large eggs
  • 1 cup plain Greek yogurt (2% and higher fat)
  • 1/3 cup avocado oil
  • 2/3 cup maple syrup or honey
  • 1/2 cup milk (I used almond)
  • 1 tbsp pure vanilla extract
  • 2 cups whole wheat flour
  • 1 tbsp cinnamon
  • 3 tsp baking powder, aluminum free
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnuts, chopped
  • 2 cups carrots, finely grated
  • Cooking spray (I use Misto)
  • 2 cups plain Greek yogurt (2% and higher fat)
  • 1/2 cup powdered sugar**
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flakes
    1. Instructions
    2. In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
    3. In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
    4. Preheat oven to 350 degrees F, spray large baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
    5. Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix). Add carrots, walnuts and coconut flakes; stir gently just enough to combine. Pour into previously prepared baking dish and bake for 40 minutes. Remove from the oven and cool off completely (about 4-5 hours).
    6. While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
    7. When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.
      Notes