Diya's Food Diaries

Healthier Carrot Cake

A healthier cake with less sugar, less oil and less processed flour.
Course: Dessert
Cuisine: American
Servings: 16 serving
Calories: 334.2 kcal

*Ingredients*

*For the cake:*
4 eggs
1/2 cup brown sugar.
1/2 cup granulated white sugar.
3/4 cup apple sauce/Maple Syrup.
1/4 cup oil.
2 teaspoon vanilla extract.
2 cups whole wheat pastry flour.
2 teaspoon baking soda.
2 teaspoon baking powder.
1/2 teaspoon salt.
1 1/2 teaspoon ground cinnamon.
2 cups grated carrots.
1/2 cup walnuts optional, chopped .
*For the cream cheese frosting and filling*
1/2 cup raw honey.
2 8oz cream cheese room temperature.
2 5oz vanilla greek yogurt cups.

*Instructions*
1. Preheat oven to 350F. Grease and dust two 8 inch round cake pans or 9x13 inch pan.
2. In a deep bowl, beat eggs and vanilla then add both brown and white sugar and continue beating.
3. Add oil then applesauce and mix well.
4. In another bowl, combine flour, baking powder, baking soda, salt and cinnamon.
5. Gradually add the flour mixture to the wet ingredients and mix.
6. Finally fold in the carrots and pecan if using.
7. Bake in the prepared pan(s) until done.*
8. Meanwhile, prepare the frosting. In a bowl beat cream cheese, yogurt and honey until well combined. Refrigerate until the cake is done and cooled.
9. Cut the cake in two halves if you are going to fill it.
10. Add half the filling over one half and cover with the other half
11. Decorate with the rest of the frosting.
12. Refrigerate to set for a couple of hours before serving.
13. Enjoy!!
*Recipe Notes*
* _Mine took 35 minutes in two 8Inch round pans._
*_If you will not fill the cake and only will be icing it then use only half of the icing ingredients._