Carrot Cake Recipe with Greek Yogurt Frosting – Zulay Kitchen

Carrot Cake Recipe with Greek Yogurt Frosting

Can you believe this Sunday it is going to be Easter already? After a very difficult year of being at home for so long and a lot of kitchen experimenting, we wanted to gift you with a reinvented version of the famous and traditional Easter dessert: the CARROT CAKE recipe! Who does not love carrot cake? Especially if it's moist, fresh and healthy. This recipe can surely satisfy your sweet tooth without the guilt. Check out our this recipe for a healthy version of a Carrot Cake!

This delicious recipe is from our friends at Hayl's Kitchen!

🔪 Prep Time: 10 minutes

🍳 Cook Time: 25 minutes

⏲ Total Time: 35 minutes 

🍴 Servings: 16 slices

What Do You Need To Make a Healthy Carrot Cake?

Ingredients

  • 3 cups Carrots, Grated fresh, 330g

  • cup Whole Wheat Pastry Flour, 210g

  • scoops Unflavored Protein Powder, about ¾ cup + 2 Tbsp about 70g, see notes for sub

  • tsp Baking Powder

  • Tbsp Cinnamon

  • ¾ tsp Nutmeg

  • ¾ tsp Salt

  • Stevia Sweetener, 3½ Tbsp sugar worth (Use your brand’s Conversion Chart)

  • 3 Eggs, Room Temperature

  • ¾ cup Almond Milk, or other

  • cup Applesauce, Unsweetened, about 160g

  • cup Coconut Oil

  • cup Maple Syrup, Stevia Sweetened

  • tsp Vanilla Extract

Optional Mix-ins

  • cup Raisins
  • cup Chopped Walnuts or Pecans

Greek Yogurt Frosting

  • 2 cups Greek Yogurt, Non-fat, about 400g
  • 2 scoops Vanilla Protein Powder, about ⅔ cup, 60, see notes for sub
  • Stevia Sweetener, if your protein powder is not sweet enough (Use your brand’s Conversion Chart)

How To Make Carrot Cake

  1. Shred carrots using a grater or food processor. Don’t use store-bough shredded carrots.

  2. In a large bowl, combine flour, protein powder, baking powder, cinnamon, nutmeg, salt and sweetener, and stir.

  3. Add in carrots and stir again to combine.

  4. In a medium bowl, whisk egg, almond milk, applesauce, coconut oil, maple syrup and vanilla.

  5. Pour wet ingredients into dry and gently fold to combine. DO NOT OVER-MIX or too much gluten will form from the wheat flour. Few lumps are okay.

  6. Gently fold-in optional mix-ins: Chopped walnuts, pecans or raisins.

  7. Divide batter equally between pans and spread out with a spoon/spatula to smoothen the tops.

  8. Bake on center rack for 25 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch.

  9. Transfer to a cooling rack to cool completely. It is very important that the cakes are completely cooled to room temperature when you frost them.

For The Carrot Cake Greek Yogurt Frosting:

  1. In a small bowl combine yogurt, protein powder and option stevia sweetener. Stir until uniform.

  2. Invert one cooled cake on a surface, spread ¼ of the frosting over it, repeat with the other 2 layers and then spread the rest of the frosting along the sides of the cake.

  3. Top with chopped pecans or walnuts if desired, and serve!

Products Used To Make Carrot Cake

  • Zulay Kitchen Professional Stainless Steel Flat Handheld Cheese Grater

Grater for Carrot Cake

  • Heat Resistant Silicone Spatula Set with Durable Stainless Steel Core

Silicone Spatulas to mix carrot cake

  • Stainless Steel Whisk (Set of 3)

whisk for carrot cake recipe

Watch The Zulay Kitchen Silicone Spatula Set!

 

2 comments

  • What size and type of cake pan should be used? Is there prep required, e.g. to grease it, or flour it?

    J
  • For the protein powder, the recipe says, “see notes for sub” – but I don’t see any notes or reference to a substitute. I would love to know. Please add this to the recipe!

    J

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