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Healthy Carrot Cake

Healthy {Protein Packed!} Carrot Cake- The best tasting carrot cake, you won't even need the frosting- Crumbly on the outside, moist and flavourful on the inside! Made with Greek yogurt, it's high in protein, refined sugar free and there is a vegan option too- Perfect for a snack or breakfast on the go!
Author Arman @ thebigmansworld

Ingredients

Dry ingredients

Wet ingredients

  • 1 egg lightly whisked (substitute for a flax egg for vegan)
  • 1 T coconut oil melted
  • ½ cup Greek yogurt substitute for dairy free yogurt for vegan
  • 1/4-1/2 cup+ dairy free milk of choice**

Other

  • 2 large carrots grated
  • ½- 1 cup chopped walnuts

Instructions

  • Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
  • In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
  • Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
  • Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
  • Remove from the oven and allow to cool on a cooling rack before slicing

Notes

This carrot cake can be sliced and frozen and simply thawed before consumption
Depending on the flour you use, the mixture may be slightly too crumbly- Add in the dairy free milk if needed until a very thick batter is formed.
Adapted from Mum's homemade Carrot Cake