The Ultimate Healthy Carrot Cake

Its my birthday, and what better reason to eat cake for breakfast!

Ok its a healthy cake with no refined sugar but its cake and we’re enjoying the moment! 

Give it try for those cake feels, packed full of spices and a good helping of fresh carrot.  

Enjoy! 

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What You Need:
for the cake

• 2 ¼ cups (270g) whole wheat flour
• 2 ¼ tsp baking powder
• ¾ tsp baking soda
• 2 ½ tsp ground cinnamon
• ¾ tsp ground nutmeg
• ½ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 3 large egg whites, room temperature
• 1 tbsp (15mL) vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• 1/3 cup (80mL) pure maple syrup 
• ¾ cup (180mL) milk
• 2 ½ cups (265g) freshly grated carrots (about 4-5 medium, peeled first!)

for the frosting
1 cup (240g) plain nonfat Greek yogurt
1 (8oz) block cream cheese, softened
2 tbsp maple syrup 


What to Do:

1. To prepare the cake, preheat the oven to 180°C. Cut two 9”-round circles out of wax paper to fit inside two 9”-round cake pans. Lightly coat the two 9”-round cake pans with nonstick cooking spray. Gently press one wax paper circle into the bottom of each cake pan, and lightly coat the wax paper with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
3. Divide the batter between the prepared pans. Bake at 180°C for 24-28 minutes, or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting, peeling off the wax paper, and transferring to wire racks to cool completely.
4. To prepare the frosting, add the Greek yogurt, Greek yogurt cream cheese, and maple syrup to a medium bowl, and beat with an electric mixer until smooth.
5. To assemble the cake, spread a generous dollop of frosting on top of one of the cake layers. Place the second layer on top. Frost the tops and sides.

adapted from Amy’s healthy baking 🥕


Enjoy!