Healthy Carrot Cake recipe

Ingredients

For the Cake:

• 1 ½ cups whole wheat flour (or oat flour for gluten-free)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 large eggs
• ⅓ cup maple syrup or honey
• ¼ cup unsweetened applesauce
• ¼ cup plain Greek yogurt
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium)
• ½ cup crushed pineapple, drained
• ⅓ cup chopped walnuts or pecans (optional)
• ¼ cup raisins (optional)

For the Frosting:

• 8 oz (225g) plain Greek yogurt or light cream cheese
• 2–3 tbsp maple syrup or honey (to taste)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, maple syrup (or honey), applesauce, yogurt, coconut oil, and vanilla until smooth.
4. Add the wet ingredients to the dry and stir just until combined.
5. Fold in the grated carrots, pineapple, nuts, and raisins if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting.
9. For the frosting: Mix Greek yogurt (or light cream cheese), maple syrup, and vanilla until smooth. Spread over the cooled cake.
10. Refrigerate for 30 minutes before slicing for best texture.

Enjoy your wholesome and naturally sweetened carrot cake! Let me know if you want a muffin version or a vegan alternative.