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5 from 2 votes

Healthy Carrot Cake with Orange Frosting

This scrumptious carrot cake is so moist, and flavourful! An easy and perfect dessert to make for a crowd.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: European
Servings: 15
Calories: 233kcal
Author: Rose

Ingredients

  • 1 cup pecans or walnuts
  • 1/2 cup shredded unsweetened coconut
  • 1 cup light spelt flour
  • 1 cup organic unbleached flour (can substitute 2 cups all purpose flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves (pinch)
  • 2 cups carrots, finely grated or shredded
  • 2 eggs, room temperature
  • 2/3 cup Greek yogurt
  • 1/4 cup vegetable oil (safflower, sunflower)
  • 1/3 cup coconut milk (soy, oat, dairy)
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1 tsp pure vanilla extract

Icing:

  • 8 oz light cream cheese
  • 1/2 cup 3.5% Greek yogurt
  • 1/2 cup icing sugar
  • 1 tbsp maple syrup
  • 1 tbsp orange juice
  • garnish with nuts and orange zest

Instructions

  • In a medium skillet over low heat, toast nuts for about 10-12, stirring often. The last 3-4 minutes add the coconut. Once toasted then remove and transfer to a plate to cool.     
  • Preheat oven to 350°F. Prepare a 9” x 13” baking pan with cooking spray or butter and coat with flour. 
  • Measure and thoroughly combine with a wire whisk the dry ingredients in a medium size bowl, set aside.
  • Using a wire whisk, beat eggs in a large bowl, add the remaining wet ingredients, and combine well. Grate or shred the carrots, either way works for this cake, set aside.
  • Add the dry ingredients to the wet, stirring just enough to combine the ingredients. Add the nuts, coconut and grated carrots, and using a rubber spatula, stirring and folding just enough to combine. Pour the batter in the prepared baking pan, and baking for 40 minutes, or until the toothpick comes out clean.
  •  Set on a cooling rack and allow to cool for 3-4 hours.
  • Icing: In a medium bowl, beat cream cheese, yogurt, icing sugar, maple syrup and orange juice. Icing the cake by adding an even layer and garnish with chopped nuts and orange zest. 

Nutrition

Calories: 233kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 311mg | Potassium: 178mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2970IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg