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Whole Wheat Carrot Cake with Light Greek Yogurt Cream Cheese Frosting

Whole Wheat Carrot Cake with Greek Yogurt Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 9x13 cake
Author Heidi @ Food Doodles

Ingredients

For the Cake:

  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup coconut oil melted
  • 3/4 cup honey
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups grated carrots about 4 large
  • 1/2 cup applesauce
  • 3/4 cup roughly chopped walnuts

For the Frosting:

  • 6 oz cream cheese
  • 1/2 cup plain greek yogurt
  • 1 teaspoon vanilla
  • 1/4 cup +1 tablespoon honey
  • 1 tablespoon lemon juice
  • extra finely chopped walnuts for topping if desired

Instructions

For the Cake:

  1. Preheat oven to 350 degrees. Prepare a 9x13 pan by lightly buttering or spraying with oil.
  2. In a bowl combine the whole wheat flour, baking powder, baking soda, salt and spices. Mix and set aside.
  3. In a large bowl stir together the melted coconut oil, honey, eggs, vanilla, grated carrots and applesauce until thoroughly combined.
  4. Add the dry ingredients to the wet and stir just until combined, folding in the walnuts at the last second. Pour the batter into the prepared 9x13 pan and spread out evenly. Place in the oven and bake for 28-32 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before frosting.

For the Frosting:

  1. In a food processor(or with hand beaters) beat the cream cheese until soft. Add the yogurt, vanilla, honey and lemon juice and beat until completely smooth. Pour into a container, cover and chill until ready to frost(frosting will thicken in the fridge after a couple hours).

Recipe Notes

This makes a lightly spiced cake. I prefer to taste the spices a little more and heap my spice measurements :)

For the frostingĀ I used full fat cream cheese and non fat yogurt and highly recommend it. If you want to try low fat cream cheese you can, but I cant guarantee the results. Even using full fat cream cheese this recipe is lighter than most cream cheese frosting, so enjoy!