Apple Carrot Cake with Greek Yogurt Frosting
This Apple Carrot Cake topped with a Cinnamon Greek Yogurt is packed with real fruits and veggies and is a delicious lightened dessert for kids!
Servings 8
Calories 185kcal
Ingredients
- 1 large egg
- 1/2 cup brown sugar
- 1/3 cup coconut oil
- 1/4 cup honey
- 1/4 cup Greek yogurt, plain
- 2 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup white whole wheat flour (all-purpose works too!)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tsp salt
- 3/4 cup grated carrot
- 1 medium apple, grated
Serve With
- 1 cup Greek yogurt, plain
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350F. Spray one round 8-inch cake pan with non-stick spray.
- In a large bowl, add the egg, brown sugar, coconut oil, honey, Greek yogurt, vanilla, cinnamon, and nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't over mix.
- Grate apples and carrots and fold gently to combine into the batter.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. The batter will be very thick, this is what you want.
- Bake for about 35-45 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your cake, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
- Allow cake to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- To make the frosting, simply mix the yogurt and cinnamon together and top on a completely cooled cake. If you want it a bit sweeter, add a tablespoon or two of honey to the yogurt.
