I love carrot cake and although carrot sounds healthy the cake past is not. This version swaps out the butter for yogurt and cuts back on the sugar for a moist and dense cake.
Ingredients:
10 oz grated carrots, minced in a food processor
1 1/4 c whole-wheat flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cardamom, optional
2 large eggs
2/3 c coconut palm sugar
1/4 c canola oil
1/4 c low-fat vanilla yogurt
8 oz low fat cream cheese, softened
1/4 c powdered sugar
2 tsp vanilla
2 TBSP milk
Coconut flakes
Preheat oven to 325. Spray a 9 inch round cake pan.
Combine flour, spices, baking soda and salt, set aside.
In a stand mixer, beat eggs, add sugar, oil and yogurt until light and frothy. Add flour mixture and combine…
View original post 56 more words
That is my husband’s favorite of all times cake….only I have to use gluten free flour (it doesn’t really taste the same)
Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com
I hear you it is Ron and My favorite as well 🙂 well after Chocolate for me 🙂