I love carrot cake and although carrot sounds healthy the cake past is not. This version swaps out the butter for yogurt and cuts back on the sugar for a moist and dense cake.
10 oz grated carrots, minced in a food processor
1 1/4 c whole-wheat flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cardamom, optional
2 large eggs
2/3 c coconut palm sugar
1/4 c canola oil
1/4 c low-fat vanilla yogurt
8 oz low fat cream cheese, softened
1/4 c powdered sugar
2 tsp vanilla
2 TBSP milk
Preheat oven to 325. Spray a 9 inch round cake pan.
Combine flour, spices, baking soda and salt, set aside.
In a stand mixer, beat eggs, add sugar, oil and yogurt until light and frothy. Add flour mixture and combine…
View original post 56 more words