Ingredients

The following ingredients have 24 Servings
  • 2 cups whole wheat pastry flour*
  • 2 teaspoongs baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup brown sugar (or coconut sugar)
  • 1/3 cup oil (avocado, sunflower or olive oil preferably)
  • 2/3 cup plain Greek yogurt or Skyr (0%, lowfat or full fat all work)
  • 3 large eggs
  • 1 cup canned crushed pineapple (slightly drained)
  • 2 cups grated carrots (about 3/4 lb)
  • 1 cup crushed walnuts
  • 8oz cream cheese, softened
  • 1/2 cup vanilla Greek yogurt, room temperature
  • 1 1/2 cups powdered sugar

Instruction

  • to 350ºF. Grease a 9×13 baking pan with butter or oil, set aside.
  • In a medium bowl combine dry ingredients, flour through spices. Set aside.
  • In a large bowl whisk together sugar and oil until combined, then whisk in yogurt until combined. Add eggs one at a time until fully combined. This can also be done in stand mixer with paddle attachment
  • Gently fold dry ingredients to large bowl of wet ingredients, until just combined. Then add in crushed pineapple, grated carrots, and lastly crushed walnuts, gently stirring until everything comes together.
  • Pour carrot cake batter into prepared pan. Bake for 30-40 minutes. Watch your oven to make sure you don’t over-bake. Cover with foil if edges brown too fast. Check for doneness with inserted toothpick coming out with little to no crumbs. Allow cake to cool for a full hour before frosting. (Can also cool in fridge for 30-45 minutes.)
  • Prepare the frosting after the cake has cooled: In large bowl using beaters or paddle stand mixer attachment, beat together softened cream cheese and yogurt, then gently add in powdered sugar a little at a time, until light and fluffy. The more powdered sugar you add, the thicker the frosting will be.
  • Once the frosting is ready and the cake has cooled, spread on the creamy goodness. Chill cake for 30 minutes before cutting into and serving. Enjoy!