A delicious and healthy carrot cake that you'll want to enjoy any time of the day! This recipe is perfect for those who want to indulge in a sweet treat without feeling guilty. Packed with nutritious ingredients like oat flour, Greek yogurt, and grated carrots, this cake is not only moist and flavorful but also rich in fiber and protein.
- It's low-calorie carrot cake you can eat while on a diet!
- It's one of the easiest cakes you'll ever make!
- It tastes even better after a day or two in the fridge!
- It's great for any occasion, birthdays, holidays, and it's great as an everyday cake too!
(makes 12 large or 15 small squares)
- 1.5 cups ground oats, or oat flour (150g)
- 1 cup spelt flour (125g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 large eggs
- 1/3 cup + 2 tbsp maple syrup (100ml)
- 1/2 cup unsweetened applesauce (130g)
- 2 tbsp melted butter
- 1/2 cup Greek yogurt (125g)
- 1/2 cup chopped walnuts (65g)
- 2 cups grated carrots (250g)
- 1 cup heavy cream (240ml)
- 3 tbsp honey
- 1 tsp vanilla extract
NUTRITIONAL INFO (per large square):
- 255 calories
- fat 11.8g
- carb 28.1g
- protein 10.4g
- Preheat the oven to 350F (180C). Line and coat a standard half sheet pan with cooking spray.
- In a large mixing bowl, whisk together oat flour, spelt flour, baking powder, baking soda, salt and cinnamon until well combined.
- Add the eggs, maple syrup, applesauce, melted butter and Greek yogurt into the same bowl of dry ingredients. Whisk until well combined, but avoid over-mixing the batter.
- Stir in the grated carrots and chopped walnuts into the batter.
- Pour the batter into the prepared sheet pan and smooth the top with a spatula.
- Bake the cake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
- For the frosting, combine strained Greek yogurt, honey and vanilla extract in a mixing bowl. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the Greek yogurt mixture.
- Slice the cooled cake in half to form two layers. Spread a generous amount of frosting over the first layer, and then place the second layer on top. Cover the entire cake with the remaining frosting.
- Chill the cake in the fridge for a few hours or overnight to allow the frosting to set.
- Slice the chilled cake into 12-15 equal pieces and serve.