Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting is made healthier with white-whole wheat flour, less sugar and Greek yogurt for a lighter cake that still tastes amazing!
Ingredients
Carrot Cake
1 1/2 cups white whole-wheat flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons butter, melted
2 Eggland's Best eggs, large
2 teaspoons vanilla extract
1/2 cup maple syrup
1/4 cup plain Greek yogurt
1/4 cup milk
2 cups shredded carrots
1/3 cup chopped walnuts (optional)
Cream Cheese Frosting
1/3 cup plain Greek yogurt
3/4 cup whipped cream cheese
1/4 cup maple syrup
Preparation
- Preheat the oven to 350°F and spray a rectangular baking dish (about 9 x 11) with nonstick spray.
- In a large bowl, mix together all of the dry ingredients (flour, cinnamon, baking powder and baking soda).
- In another bowl, whisk together the butter, eggs, vanilla, maple syrup, Greek yogurt and milk.
- Mix together the dry mixture with the wet mixture and carefully stir in the carrots and walnuts.
- Pour batter into a baking dish and bake for 25-30 minutes until when you insert a toothpick into the center, it comes out clean.
- Let cake cool completely.
- Whisk together the Greek yogurt, cream cheese and syrup for the frosting.
- When the cake is completely cool, frost the cake.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 227 |
| Fat | 2.9g |
| Saturated Fat | 1.8g |
| Cholesterol | 38mg |
| Sodium | 258mg |
| Carbohydrates | 29.3g |
| Dietary Fiber | 2.9g |
| Protein | 15.8g |
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