Easy Carrot Cake
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5.0
3 reviews
Excellent
Easy Carrot Cake
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This easy and lighter carrot cake is a guilt-free twist on a classic. Packed with wholesome ingredients and topped with a creamy, light frosting, it's the perfect dessert!
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Ingredients
- 1 1/2 cups gluten-free flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine kosher salt
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 2 tablespoons coconut oil melted
- 1/2 cup plain greek yogurt
- 2 cups freshly grated carrots
Frosting
- 8 ounces full-fat cream cheese softened to room temperature
- 1/4 cup plain greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F, and line a 9-inch springform pan (or a 9”-square baking pan) with parchment paper.
- In a medium bowl, combine the 1 1/2 cups gluten-free flour with 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine kosher salt.
- In a second bowl, whisk the 1 large egg with 2 teaspoons vanilla extract, 1/2 cup honey, 2 tablespoons coconut oiland 1/2 cup plain Greek yogurt.
- Add the wet ingredients over dry and whisk until incorporated and no visible lumps.
- Fold in the 2 cups freshly grated carrots. Transfer the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the frosting. In a clean bowl, add all the ingredients for the frosting (8 ounces full-fat cream cheese, 1/4 cup plain Greek yogurt, 1/4 cup honey, and 1 teaspoon vanilla extract) and whisk using an electric mixer until smooth. (you may make this step ahead and allow the frosting to set in the fridge beforehand).
- Once the cake is done, allow it to completely cool. Spread over the frosting, then refrigerate for 1 hour for the cream cheese topping to set.
- Slice and enjoy!
Notes
- Let the cake cool completely before frosting so the frosting doesn’t melt into the cake.
- Let the cake cool completely before frosting so the frosting doesn’t melt into the cake.
- Use freshly grated carrots—pre-packaged ones can be drier and affect the texture.
- Use freshly grated carrots—pre-packaged ones can be drier and affect the texture.
- Use room temperature ingredients: Make sure your egg, coconut oil, and Greek yogurt are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake. Use an electric mixer to mix the frosting. If you do not have a mixer, you may whisk it using a whisk or spatula, as I did in my video. Note: In my video, I did add the shredded carrots in the wrong step. I was having a really bad headache and not focused at all. LOL. But it did work in the end and came out perfect.
- Use room temperature ingredients: Make sure your egg, coconut oil, and Greek yogurt are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake.
- Use an electric mixer to mix the frosting. If you do not have a mixer, you may whisk it using a whisk or spatula, as I did in my video.
- Note: In my video, I did add the shredded carrots in the wrong step. I was having a really bad headache and not focused at all. LOL. But it did work in the end and came out perfect.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
38mg
(13%)
Sodium
270mg
(11%)
Potassium
74mg
(2%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
282IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 270mg | 11% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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