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.
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
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. Stir in carrots.
Transfer to the prepared pan. Bake for 25 – 35 minutes until toothpick comes out clean. Cool for 10 minutes, then turn out on wire rack to cool completely.
Combine powdered sugar, cream cheese and vanilla, if too think add the milk.
Spread over cooled cake and top with coconut flakes.