Healthy Carrot Cake by @raziyyz

45 min

10 servings

🥚

100 g

Eggs

🥣

120 g

Greek yogurt

🥛

120 ml

Milk

🍦

7.2 ml

Vanilla extract

🥥

10 ml

Coconut oil

🌾

120 g

Flour

🫙

75 g + 0.5 scoop

Vanilla protein powder

🫙

4 g

Baking powder

🫙

2 g

Baking soda

🪵

3 g

Cinnamon

🫚

1 g

Ginger

🍬

77 g

Sweetener

🥕

110 g

Carrot

🧀

60 g

Light cream cheese

  1. Preheat
    • coconut oil

    Preheat the oven to 350°F (175°C) and lightly grease or line an 8-inch round cake pan.

  2. Grate
    • grated carrot

    Grate enough carrot to make 1 cup (about 110 g), then set it aside.

  3. Whisk
    • eggs
    • nonfat Greek yogurt

    Whisk the 2 eggs with 1/2 cup nonfat Greek yogurt until smooth.

  4. Whisk
    • 1% milk
    • vanilla extract
    • coconut oil

    Whisk in 1/2 cup milk, 1 teaspoon vanilla extract, and 2 teaspoons melted coconut oil.

  5. Blend
    • blended rolled oats
    • Flour

    Blend rolled oats into a fine flour if needed, then add 1 heaping cup to a separate bowl.

  6. Mix
    • blended rolled oats
    • vanilla protein powder
    • Vanilla extract

    Mix the oat flour with 2 scoops vanilla protein powder, baking powder, baking soda, cinnamon, ginger, and 1/3 cup brown sugar sweetener.

  7. Fold
    • eggs
    • nonfat Greek yogurt
    • 1% milk

    Fold the dry mixture into the wet mixture until no dry streaks remain.

  8. Fold
    • grated carrot

    Fold in the 1 cup grated carrot, mixing only until it is evenly distributed.

  9. Pour
    • coconut oil

    Pour the batter into the prepared cake pan and smooth the surface.

  10. Bake

    Bake the cake at 350°F (175°C) for 28 to 30 minutes, until the center is set and a tester comes out mostly clean.

  11. Cool

    Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  12. Stir
    • light cream cheese
    • sweetener
    • vanilla extract

    Stir 1/4 cup light cream cheese with 1 tablespoon sweetener and 1/4 teaspoon vanilla extract until smooth.

  13. Spread
    • light cream cheese
    • sweetener
    • vanilla extract

    Spread the icing over the completely cooled cake, then slice the cake into 10 portions.

Healthy Carrot Cake by @raziyyz

45 min

10 servings

🥚

100 g

Eggs

🥣

120 g

Greek yogurt

🥛

120 ml

Milk

🍦

7.2 ml

Vanilla extract

🥥

10 ml

Coconut oil

🌾

120 g

Flour

🫙

75 g + 0.5 scoop

Vanilla protein powder

🫙

4 g

Baking powder

🫙

2 g

Baking soda

🪵

3 g

Cinnamon

🫚

1 g

Ginger

🍬

77 g

Sweetener

🥕

110 g

Carrot

🧀

60 g

Light cream cheese

Preparation Steps

  1. Step 1/13

    Preheat the oven to 350°F (175°C) and lightly grease or line an 8-inch round cake pan.

    🥥coconut oil
    🍰8-inch round cake pan

  2. Step 2/13

    Grate enough carrot to make 1 cup (about 110 g), then set it aside.

    🥕grated carrot
    🧀box grater
    🥄measuring cups

  3. Step 3/13

    Whisk the 2 eggs with 1/2 cup nonfat Greek yogurt until smooth.

    🥚eggs
    🥣nonfat Greek yogurt
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  4. Step 4/13

    Whisk in 1/2 cup milk, 1 teaspoon vanilla extract, and 2 teaspoons melted coconut oil.

    🥛1% milk
    🍦vanilla extract
    🥥coconut oil
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/13

    Blend rolled oats into a fine flour if needed, then add 1 heaping cup to a separate bowl.

    🌾blended rolled oats
    🥣mixing bowl
    🥄measuring cups

  6. Step 6/13

    Mix the oat flour with 2 scoops vanilla protein powder, baking powder, baking soda, cinnamon, ginger, and 1/3 cup brown sugar sweetener.

    🌾blended rolled oats
    🫙vanilla protein powder
    🫙baking powder
    🫙baking soda
    🪵ground cinnamon
    🫚ground ginger
    🍬brown sugar sweetener
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/13

    Fold the dry mixture into the wet mixture until no dry streaks remain.

    🥚eggs
    🥣nonfat Greek yogurt
    🥛1% milk
    🍦vanilla extract
    🥥coconut oil
    🌾blended rolled oats
    🫙vanilla protein powder
    🫙baking powder
    🫙baking soda
    🪵ground cinnamon
    🫚ground ginger
    🍬brown sugar sweetener
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Fold in the 1 cup grated carrot, mixing only until it is evenly distributed.

    🥕grated carrot
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Pour the batter into the prepared cake pan and smooth the surface.

    🥥coconut oil
    🍰8-inch round cake pan
    🥄rubber spatula

  10. Step 10/13

    Bake the cake at 350°F (175°C) for 28 to 30 minutes, until the center is set and a tester comes out mostly clean.

    🍰8-inch round cake pan
    🔪knife

  11. Step 11/13

    Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

    🍰8-inch round cake pan
    ✨wire rack

  12. Step 12/13

    Stir 1/4 cup light cream cheese with 1 tablespoon sweetener and 1/4 teaspoon vanilla extract until smooth.

    🧀light cream cheese
    🍬sweetener
    🍦vanilla extract
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring cups
    🥄measuring spoons

  13. Step 13/13

    Spread the icing over the completely cooled cake, then slice the cake into 10 portions.

    🧀light cream cheese
    🍬sweetener
    🍦vanilla extract
    🥄rubber spatula
    🔪knife

Composition

Ingredients

Types

Eggs, Flavoring, Oil, Protein supplement, Leavening agent, Sweetener, Dairy

Ingredients

Eggs, Greek yogurt, Milk, Vanilla extract, Coconut oil, Flour, Vanilla protein powder, Baking powder, Baking soda, Cinnamon, Ginger, Sweetener, Carrot, Light cream cheese

Notes

Greek yogurt (0%), Milk (any milk, 1% used), Vanilla extract (for the icing), Flour (heaping cup, any flour, blended rolled oats used), Sweetener (any sweetener, stevia or splenda brown sugar used, for the icing), Carrot (grated, or more to your liking), Light cream cheese (95% light, for the icing)

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian, Lower-calorie

Calories

97 kcal

Macro nutrients

protein: 8.5g, carbohydrates: 9g, fat: 3g, fiber: 1.2g, sugars: 2.5g

Nutritional Information

Minerals

calcium: 90mg, iron: 0.8mg, potassium: 180mg, sodium: 130mg

Vitamins

vitamin A: 430µg RAE, vitamin D: 0.4µg, vitamin B12: 0.2µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, box grater, rubber spatula, 8-inch round cake pan, wire rack, knife

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Fluffy, Moist, Creamy

Flavors

Sweet, Warm-spiced, Vanilla, Carrot, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Only if unfrosted), fridge : 5 days (Store in an airtight container,Refrigerate because the icing contains cream cheese), freezer : 2 months (Wrap individual slices tightly,Freeze without icing when possible,Thaw overnight in the fridge)