Yogurt Carrot Cake Recipes

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

YOGURT CARROT CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
• In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
• Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.

STEAMED CARROT CAKE WITH HONEY YOGURT FROSTING

Steps:

• To make the frosting: Empty a carton of plain yogurt (without gelatin or other thickeners), into a strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
• Preheat an oven to 350 degrees F.
• To make the cake: In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example). Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
• Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.

CARROT CAKE GREEK YOGURT PANCAKES

Steps:

• Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
• Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.