Healthy Carrot Cake with Whole Wheat Flour, Greek Yoghurt, Coconut & Walnuts
- 2 Eggs
- 1 Cup Plain Greek Yogurt
- 1⁄3 Cup Vegetable Oil
- 2⁄3 Cup Maple Syrup
- ½ Cup Milk
- 1 Tbls Vanilla Essence
- 2 Cups Wheat (or Spelt Flour)
- 1 Tbls Cinnamon
- 3 Tsp Baking Powder
- 2 Tsp Baking Soda
- 1 Cup Walnuts (chopped)
- ½ Cup Coconut Flakes (optional)
- 2 Cups Carrots (finely grated)
- Cooking Spray
- 9 x 13 Inch Baking Dish
- 2 Cups Plain Greek Yogurt
- ½ Cup Icing Sugar
- 1 Tsp Vanilla Essence
In a large bowl with a hand balloon whisk, whisk the eggs for 10 seconds. Add the yoghurt, oil, maple syrup, milk and vanilla essence; whisk well and set aside.
In another large bowl, sift flour, cinnamon, baking powder, baking soda and salt; stir together and set aside.
Preheat oven 180C/350F. Spray your baking dish with cooking spray and set aside.
Fold in dry ingredients to wet, stir gently until combined (do not over mix).
Add carrots, walnuts and coconut flakes; stir gently just to combine.
Pour into prepared baking dish and bake 40 minutes.
Remove from oven and cool off completely.
While cake is cooling prepare yoghurt frosting; mix all ingredients together and refrigerate until ready to use.
Cake can be covered with greek frosting and nuts but will have to be kept in the fridge in an airtight container so the yoghurt doesn't start to dry out or you can simply glaze the top with honey.
Scatter some extra walnuts with blueberries and top it with greek frosting before serving.
Enjoy!