Healthy Carrot Cake
- 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
- In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
- In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
- 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.
- 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).
- 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.
- 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.
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