Carrot Cake with Greek Yogurt and Cream Cheese Frosting
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Making Thyme for Health · by Sarah Rotavera

Carrot Cake with Greek Yogurt and Cream Cheese Frosting

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 15%
CARBS 46G48% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER27G TOTAL SUGAR
FAT 23G53% OF CAL
6G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A carrot cake made with almond flour and brown rice flour, topped with cream cheese and Greek yogurt frosting. Grain-free and moist, this cake is suitable for those avoiding traditional wheat flour.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 2 cups brown rice flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of ground cloves
  • pinch of ground nutmeg
  • 2 and 1/2 cups shredded carrots (approx. 7 large carrots)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup organic brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup sunflower oil*
  • 3/4 cup unsweetened vanilla almond milk**
  • 1 cup chopped walnuts
  • Greek Yogurt Cream Cheese Frosting
  • 8 ounces regular cream cheese
  • 8 ounces light cream cheese
  • 6 ounces non-fat vanilla or plain Greek yogurt
  • 1 and 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract (can omit if using vanilla yogurt)
PREP
25M
SODIUM
318MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.