Carrot Cake

Name: Carrot Cake
Cook time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 3 eggs; 50 (soy) yogurt; 60 g agave syrup; 60 ml milk; 1 tsp vanilla extract; 3 large carrots ((or 6 small carrots)); 230 g self-raising flour; 2 tsp baking powder; 1 tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground nutmeg; ½ tsp salt; 50 gr pecan nuts ((optional)); 250 g (lactose-free) greek yogurt; 2 tbsp powdered sugar

8 steps

Cook:20min

The best carrot cake ever! It's the perfect combination between moist and soft.

Updated at: Fri, 06 Dec 2024 09:39:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories533.1 kcal (27%)

Total Fat12.3 g (18%)

Carbs81.8 g (31%)

Sugars38.9 g (43%)

Protein21.9 g (44%)

Sodium523 mg (26%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3eggs

50soy yogurt

60gagave syrup

60mlmilk

1 tspvanilla extract

3carrots

large, or 6 small carrots

230gself-raising flour

2 tspbaking powder

1 tspground cinnamon

¼ tspground ginger

¼ tspground nutmeg

½ tspsalt

50 grpecan nuts

optional

250ggreek yogurt

lactose-free

2 Tbsppowdered sugar

Instructions

Step 1

Preheat oven to 175°C. In a large bowl, whisk the eggs.

Step 2

Add in the yogurt and whisk again until smooth and fluffy.

Step 3

Pour in the agave syrup, milk, and vanilla extract. Beat the mixture again until smooth.

Step 4

Add the flour, baking powder, cinnamon, ginger, nutmeg and salt over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined. Lastly, add the shredded carrots.

Step 5

Scoop the batter into a greased cake tin. Bake for 45-50 minutes.

Step 6

For the frosting, mix the yoghurt, powdered sugar and vanilla and mix untill well combined.

Step 7

Once the cake is cooled, use a spoon to put a bit of the frosting on top.

Step 8

Top it of with some crushed pecan nuts.

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