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!

Your Easter carrot cake is here! Easter is my very favorite holiday of the year and I cannot believe that it is almost here. Last year, Easter was sad because I wasn't able to be with my siblings (thanks quarantine) but this year, almost all of us are vaccinated and we get to spend the holiday together- woo hoo! Why not make this Carrot Cake with Cream Cheese Frosting to celebrate?

Healthy Carrot Cake

I am always trying to make heavier recipes lighter and was able to do so easily with this recipe by using white whole-wheat flour for more fiber, less sugar overall (I used maple syrup which is a different form of sugar in a lower amount) and Greek yogurt for more protein and calcium.

Since this carrot cake is on the healthier side, feel free to cut yourself a slice for breakfast. I know I will! I added walnuts to this carrot cake but feel free to skip it if you want. I know that some people add in raisins to their carrot cake but I am not a huge fan so I skipped them in this recipe.

If you want to make this carrot cake a few days before Easter, you can. Just cover and refrigerate the cake and then top with the cream cheese frosting the day of. Super easy! I made a maple cream cheese frosting and am so happy I did. It is delicious! It is definitely on the healthier side so if you do want traditional cream cheese frosting, feel free to make your own or buy your own.

The nutrition facts are pretty insane for cake. Each slice has a whopping 15.8 grams of protein which is crazy for cake. It also has only 12.7 grams of sugar. This lighter cake has the best texture, kind of dense but still light and fluffy. 

Carrot Cake with Cream Cheese Frosting

Yield: Serves 12 Author: Amanda HernandezPrint Recipe

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!

Prep Time:  10 minutes Cook time: 25 minutes Total time: 35 mins

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 large eggs
• 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

INSTRUCTIONS

1. Preheat the oven to 350 degrees and spray a rectangular baking dish (about 9 x 11) with nonstick spray.
2. In a large bowl, mix together all of the dry ingredients (flour, cinnamon, baking powder and baking soda).
3. In another bowl, whisk together the butter, eggs, vanilla, maple syrup, Greek yogurt and milk. 
4. Mix together the dry mixture with the wet mixture and carefully stir in the carrots and walnuts.
5. Pour batter into 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.
6. Whisk together the Greek yogurt, cream cheese and syrup for the frosting. When the cake is completely cool, frost the cake. 

Enjoy!

Nutrition Facts