Healthy  Carrot Cake  with Greek Yogurt  Icing

Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake recipe is moist, tall, has texture, and thick creamy frosting.

Cake Eggs Plain Greek yogurt Oil Maple syrup Almond milk Pure vanilla extract Whole wheat or spelt flour Cinnamon Baking powder Baking soda Salt Walnuts Coconut flakes Carrots Greek Yogurt Icing: Greek Yogurt Powdered sugar Pure vanilla extract Long toasted coconut flakes for garnish

Ingredients You Need

In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.


In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.


Toast walnuts in hot skillet. Add coconut flakes, toast. Turn off  heat. Grate carrots. Add all ingredients together, stir gently. Bake at 350 degrees for 40 minuets.


Whisk Greek yogurt, powdered sugar, and vanilla extract and spread with a spatula on top of cooled cake.


Garnish with toasted coconut flakes and cut into 16 slices. Enjoy!


Store assembled cake covered tightly with an airtight cake lid for up to 2 days. 


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